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 | |
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3 comments:
Ron, would Brettanomyces be given a chance to dine on this beer? That FG seems very high for a 7% stout.
Sorry if you’ve covered this before, but how close is modern brown malt to what they used in 1915?
Anonymous,
as the 1915 version would have been drum roasted, probably pretty similar to the modern stuff.
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