Let's Brew - 1837 Combe Double Brown Stout

This comes from a tricky brewing record which is miscatalogued as being from Reid. I'm pretty sure that it's actually from Combe. But I could be wrong.

A stronger Stout was also brewed by Combe. Called, rather unimaginatively, Double Stout. Very similar in strength to that of its London rivals.

Much the same grist as Brown Stout. Just the tiniest bit more black malt. Along with the higher gravity, it makes for a beer that’s quite a bit darker.

The first two mashes were very like those for Brown Stout. While the third was a little hotter. At least the strike temperature was. Because of the small volume of water, however, the tap heat was lower.

Mash number	barrels	strike heat	time (mins)	tap heat	gravity
1	190	160º F	90	143º F	1100.6
2	100	182º F	50	156º F	1075.1
3	40	174º F	45	152.5º F

It’s not that crazily hopped. In terms of lbs per barrel, it’s almost exactly the same as Brown Stout. Two lots of English hops: East Kent from 1837 and Mid-Kent from 1836.

Vat 10 was used this time. Where it would have sat for probably a year. 

1837 Combe Double Brown Stout
pale malt	15.50 lb	77.11%
brown malt	3.75 lb	18.66%
black malt	0.85 lb	4.23%
Goldings 90 min	3.00 oz
Goldings 60 min	3.00 oz
Goldings 30 min	3.00 oz
Goldings dry hops	0.75 oz
OG	1084
FG	1026
ABV	7.67
Apparent attenuation	69.05%
IBU	91
SRM	36
Mash at	152º F
Sparge at	168º F
Boil time	90 minutes
pitching temp	61º F
Yeast	Wyeast 1099 Whitbread Ale

 

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