Wednesday 14 September 2022

Let's Brew Wednesday - 1889 Harveys Stout

Everyone brewed a Stout in the late 19th century and Harveys was no exception. Porter might have been slowly disappearing, but Stout was still going strong.

And this is a proper Stout, not a Porter masquerading as such. Why do I say that? Because of the gravity. At 1079º, it’s just about getting into Double Stout territory.

There’s a bit more to the grist than many provincial Stouts, which were mostly just pale malt and black malt. Here, there’s also a quantity of crystal malt. But no brown malt, as was normal in London. About 16% of the base malt was made from Smyrna, i.e. Middle Eastern, barley.

The sugar is described as Johnson BK. Guessing that BK stands for “Black”, I’d usually interpret it as No. 4 invert. Except that would leave the colour at over 60 SRM, which seems way too dark. Even with No. 3 invert, it ends up at high end of the expected colour for Stout.

All English hops: Sussex from the 1886 harvest, Kent from 1887 and East Kent from 1888.

At the end of the fermentation details, it says: “Run into Puns”. That is, racked into large casks, presumably for ageing. I’d guess at a minimum of six months secondary conditioning, probably 12 months or more. 

1889 Harveys Stout
pale malt 10.50 lb 63.64%
black malt 1.00 lb 6.06%
crystal malt 60 L 2.00 lb 12.12%
No. 3 invert sugar 3.00 lb 18.18%
Fuggles 120 mins 1.50 oz
Goldings 60 mins 1.50 oz
Goldings 30 mins 1.50 oz
Goldings dry hops 1.00 oz
OG 1079
FG 1026
ABV 7.01
Apparent attenuation 67.09%
IBU 49
SRM 41
Mash at 150º F
Sparge at 160º F
Boil time 150 minutes
pitching temp 58º F
Yeast Wyeast 1099 Whitbread Ale

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