Let's Brew - 1910 Barclay Perkins Oatmeal Stout

A new type of Stout which evolved just before 1900 was Oat Stout. Initially, it was made with oat malt, but most breweries used flaked oats instead. Often in miniscule amounts. Believe it or not, the 3% employed here is actually at the top end.

For a pre-WW I Stout, the gravity is pretty low. In fact, it looks more a Porter with its gravity in the low 1050º’s. It demonstrates how vague the line between Porter and Stout had become.

The grist is remarkably complicated for the period. Starting with the base, which is a split of pale and SA malt. (I’ve substituted mild malt for the latter.) Then there are three coloured malt, brown, black and amber, which make up 35% of the total.

I’m not sure exactly what form the oats were in. The brewing record simply says “oats”. They could have been in malted form.

There were equal quantities of three types of English hops. Sussex from the 1907 and 1909 harvests and Mid-Kent from 1908. 

1910 Barclay Perkins Oatmeal Stout
pale malt	2.50 lb	21.98%
mild malt	2.50 lb	21.98%
brown malt	1.50 lb	13.19%
black malt	1.25 lb	10.99%
amber malt	1.25 lb	10.99%
flaked oats	0.375 lb	3.30%
No. 3 invert sugar	2.00 lb	17.58%
Fuggles 120 mins	1.25 oz
Fuggles 60 mins	1.25 oz
Goldings 30 mins	1.25 oz
OG	1053
FG	1016
ABV	4.89
Apparent attenuation	69.81%
IBU	45
SRM	42
Mash at	148º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	61º F
Yeast	Wyeast 1099 Whitbread Ale