The grist is very similar to that of Porter. Except there’s a little bit more sugar and a little less roasted malt. Most of the sugar is described as “black invert”. Which implies No. 4 invert to me. But if I plug that into my brewing software it comes out way too dark. While No. 3 leaves it looking about right.
No surprise with the hops, which are the same as in all the other beers from Russell: a third 1908, two thirds 1910, English hops.
Was this aged? I’ve no real idea. Possibly six months to a year. With Brettanomyces, obviously.
|1911 Russell Double Stout|
|pale malt||9.25 lb||64.15%|
|brown malt||0.75 lb||5.20%|
|black malt||0.50 lb||3.47%|
|No. 3 invert||3.75 lb||26.01%|
|caramel 500 SRM||0.17 lb||1.18%|
|Fuggles 120 mins||2.00 oz|
|Fuggles 60 mins||2.00 oz|
|Fuggles 30 mins||2.00 oz|
|Goldings dry hops||0.50 oz|
|Mash at||149º F|
|Sparge at||175º F|
|Boil time||120 minutes|
|pitching temp||58º F|
|Yeast||Wyeast 1768 English Special Bitter|