Which explains why Courage Double Stout still had a prettty decent gravity halfway through the war.
Parti-gyled with the Porter was Double Stout. A two beer parti-gyle, as Imperial Stout had been discontinued in 1915.
Like the Porter, the gravity of Double Stout has taken a hit. It’s now 10 gravity points weaker than in 1914. Though the grist was much the same.
The grist is near identical in terms of percentages: 60% pale malt, 20% brown malt, 10% black malt and 10% black invert. Which produces a pretty black beer.. So it makes you wonder the reasoning behind the one change, the addition of caramel.
The hops have changed a little. Unsurprisingly, the German hops have been dropped. There are still foreign hops, in the form of Poperinge (1915) and Californian (1914) as well as English (1914).
|1916 Courage Double Stout|
|pale malt||9.50 lb||60.98%|
|brown malt||3.00 lb||19.26%|
|black malt||1.50 lb||9.63%|
|No. 4 invert sugar||1.50 lb||9.63%|
|caramel 500 SRM||0.08 lb||0.51%|
|Strisselspalt 120 mins||0.75 oz|
|Cluster 120 mins||0.50 oz|
|Fuggles 60 mins||1.25 oz|
|Fuggles 30 mins||1.25 oz|
|Mash at||152º F|
|Sparge at||159º F|
|Boil time||120 minutes|
|pitching temp||60º F|
|Yeast||Wyeast 1099 Whitbread Ale|
The above is an excerpt from Armistice, my wonderful book on brewing in WW I.
There's now also a Kindle version.