On the one hand, it looks like Porter was well on its way out around 1900. But was that really the case? Because there are lots of “Stouts” which, in terms of gravity, look very much like a Porter to me. So, were Porters just renamed Stout because it sounded classier?
In Ireland this seems to be particularly true. For example, Guinness Porter was often sold as Single Stout. I suspect something similar was going on at Cairnes. Because this looks very similar to a London Porter.
At least in terms of strength, as the grist isn’t the same. As was usual outside London, the only roasted grain is black malt. Though, unusually for Ireland, sugar was also involved. In the very simple form of glucose.
There were equal amounts of three types of hops: Poperinge from the 1911 crop, English from 1908 and Bohemian from 1905. Lots of pretty old hops. Not sure what that says, if anything.
|1912 Cairnes Single Stout|
|pale malt||9.75 lb||84.78%|
|black malt||0.75 lb||6.52%|
|Strisselspalt 120 mins||1.00 oz|
|Fuggles 60 mins||1.00 oz|
|Saaz 30 mins||1.00 oz|
|Mash at||152º F|
|Sparge at||170º F|
|Boil time||120 minutes|
|pitching temp||58.5º F|
|Yeast||Wyeast 1084 Irish ale|