Saturday 15 June 2024

Let's Brew - 1915 Courage Double Stout

At the start of WW I, typical London pub would have had two Black beers on draught: Porter and Stout. With the latter still worthy of its original meaning of ”strong”.

All three of Courage’s Black Beers, Porter, Double Stout and Imperial Stout, were parti-gyled together. As was typical in London. Which leaves all three with a very high percentage of roasted malts. Hence the extremely dark colours.

A fairly decent hopping rate of 7.25 lbs per quarter (336 lbs) leaves this beer quite bitter at (calculated) 43 IBU. Though all those roasted malts would have added even more bitterness. It sounds just like my type of beer. 

1915 Courage Double Stout
pale malt 10.25 lb 58.57%
brown malt 3.50 lb 20.00%
black malt 1.75 lb 10.00%
No. 2 invert sugar 2.00 lb 11.43%
Fuggles 90 mins 2.25 oz
Goldings 30 mins 2.25 oz
OG 1078
FG 1025
ABV 7.01
Apparent attenuation 67.95%
IBU 43
SRM 51
Mash at 152º F
Sparge at 165º F
Boil time 90 minutes
pitching temp 64º F
Yeast Wyeast 1099 Whitbread Ale


Anonymous said...

Ron, would Brettanomyces be given a chance to dine on this beer? That FG seems very high for a 7% stout.

Anonymous said...

Sorry if you’ve covered this before, but how close is modern brown malt to what they used in 1915?

Ron Pattinson said...


as the 1915 version would have been drum roasted, probably pretty similar to the modern stuff.

Anonymous said...

IBU wise this is close to Sullivans black marble stout, Guinness single dry stout, and Porterhouse XXXX.

Anonymous said...

It works out correct