Because, as well as blending pre-fermentation, there was a second blending post-fermentation. In the first, 3 gyles of 1113º, 1089.2º and 1038.2º were blended to create these three worts:
| Beer | barrels | OG |
| Imperial Stout | 189 | 1097.0 |
| Double Stout | 189 | 1083.1 |
| Single Stout | 296 | 1070.4 |
After fermentation, 69 barrels of Imperial stout were mixed into the other two Stouts. With this result:
| Beer | barrels | OG |
| Imperial Stout | 120 | 1097.0 |
| Double Stout | 218 | 1082.0 |
| Single Stout | 345 | 1076.2 |
Not sure why you’d do this rather than get the quantities and OGs you want in the pre-fermentation blending.
I know from a Truman square book that Double Stout at least sometimes was vatted. I’d guess for at least 12 months.
For recipe details, see the Imperial Stout recipe I published a while back.
| 1890 Truman Double Stout | ||
| pale malt | 12.75 lb | 70.83% |
| brown malt | 1.75 lb | 9.72% |
| black malt | 1.00 lb | 5.56% |
| No. 3 invert sugar | 2.50 lb | 13.89% |
| Fuggles 120 mins | 4.00 oz | |
| Fuggles 60 mins | 4.00 oz | |
| Hallertau 30 mins | 2.00 oz | |
| Goldings dry hops | 0.75 oz | |
| OG | 1082 | |
| FG | 1022 | |
| ABV | 7.94 | |
| Apparent attenuation | 73.17% | |
| IBU | 111 | |
| SRM | 38 | |
| Mash at | 157º F | |
| Sparge at | 175º F | |
| Boil time | 120 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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