You might expect it to be stronger, but that’s not the case. It has exactly the same gravity of 1076º. Before WW I, export beers weren’t only not always stronger, sometimes they were weaker. Only after the war were they stronger, staying at the old strength, while domestic versions had their gravities greatly reduced.
There are some differences in the grist, too. Crystal malt is missing, and the percentages of the three roasted malts is higher. In total, they make up a bit over 31% of the grist, compared to 25% in the domestic version.
The sugar is different, too. Being No. 2 invert rather than No. 3. Not quite sure why that is. Along with the reduced quantity of sugar, this substitution is why the colour is a bit paler than in the domestic version.
Two types of East Kent were employed, one from 1898 and one from 1899. The hopping rate is quite a bit heavier than in the domestic version: 14.5 lbs per quarter (336 lbs) of malt compared to 9 lbs.
Pretty sure that this would have been aged, probably for at least 12 months. And would have undergone a secondary Brettanomyces fermentation. Which would have considerably reduced the FG.
| 1899 Barclay Perkins Export Brown Stout | ||
| pale malt | 9.00 lb | 54.96% |
| brown malt | 1.875 lb | 11.45% |
| black malt | 1.00 lb | 6.11% |
| amber malt | 2.25 lb | 13.74% |
| No. 2 invert sugar | 2.25 lb | 13.74% |
| Goldings 150 mins | 3.25 oz | |
| Goldings 60 mins | 3.25 oz | |
| Goldings 30 mins | 3.25 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1076 | |
| FG | 1023 | |
| ABV | 7.01 | |
| Apparent attenuation | 69.74% | |
| IBU | 115 | |
| SRM | 38 | |
| Mash at | 148º F | |
| After underlet | 156º F | |
| Sparge at | 170º F | |
| Boil time | 180 minutes | |
| pitching temp | 59º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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