Wednesday 16 August 2023

Let's Brew Wednesday - 1820 Reid Treble Stout

I hope you like Stout recipes. Because you're going to get a lot of them as I try to push my wonderful book on London Stout. you wouldn't believe how much my plans for next year depend on shifting this book.

You guessed it, this was called “SSS” in the brew house. All very logical. And a pattern other brewers, such as Whitbread, would later follow.

I don’t have brewing records for a Stout of this strength from other brewers for this period. Which doesn’t say that no-one else brewed one. It just really highlights how few records I have from the first couple of decades of the 19th century.

There’s a lot more brown malt than in the weaker Stouts: 28% compared to 20% in Double Stout and 21% in Single Stout. Consequently, a good bit less pale malt was needed. Making this beer relatively more expensive to produce.

For all the Reid’s beers, of this period, the FG is a guess. All that is listed in the brewing record is the cleansing gravity, which would be a good bit higher than the racking gravity.

The mashing scheme is almost identical to that of Single Stout. And quite different from that of Double Stout.

Mash number barrels strike heat tap heat
1 264 168º F 151º F
2 187 186º F 169º F

 Three different vintages of hops were used in the copper: 1818, 1819 and 1820. All English and probably from Kent.

Despite its strength, the hopping rate indicates to me that this was a Runner. So no ageing.

1820 Reid Treble Stout
pale malt 15.00 lb 71.91%
brown malt 5.75 lb 27.56%
black malt 0.110 lb 0.53%
Goldings 180 min 3.25 oz
Goldings 60 min 3.25 oz
Goldings 30 min 3.25 oz
Goldings dry hops 1.00 oz
OG 1087
FG 1022
ABV 8.60
Apparent attenuation 74.71%
IBU 108
SRM 27
Mash at 153º F
Sparge at 170º F
Boil time 180 minutes
pitching temp 60º F
Yeast Wyeast 1099 Whitbread Ale

This is one of the 277 recipes in my new book on London Stout. Get your copy now!


Christoph Riedel said...

Hi Ron,

I remember you saying that at this time brewer's used these distinct mashes to create two separate worts that were boiled separately, similar to a parti-gyle. Is that here the case as well and were they boiled with different lengths, or was it the same? Or was it all mixed together to create a true single-gyle beer?

Rob Sterowski said...

More expensive to produce? I thought brown malt was cheaper than pale malt?

Anonymous said...

After modern Kilning it was pale malt as pale malt is more efficient.

Anonymous said...

I love terms like single stout,double stout, treble stout,quadruple stout I think we should officially organised stout strength categories bit like how bitter does. I nominate non alcoholic stout to be quarter stout and low alcoholic stout to be half stout.