You'll never guess what this post is about. Unless you've read the title. But who bothers with little details like that?Truman Running Stout. Great name, don't you think. Like Chester's Fighting Mild, but not so violent. Running Stout. Could be a description of me when trying to catch a tram.
Getting distracted again. Running Stout was Truman's entry-level, non-aged Stout. Above it were Double Stout and Imperial. We'll be getting on to them later. Remember the Porter grists from yesterday? There was a clear progression, with the brown malt content falling over time while the black malt content rose. The Running Stout paints a more confusing picture. The amount of brown malt used did decline, but the black malt content hovered at around 3%.
Sugar. Note how sugar appears in the 1861 version, but has disappeared again by 1870. Not sure if there's any particular reason for that. I'd need to compare with what other breweries did.
Here's the table:
Double Stout. Maybe I'll feature that tomorrow. Not as confusing as the Running Stout.
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2 comments:
Ron, I'm looking forward to the Double Stout table. I recently brewed what I'm calling a late 19th century Double Stout with a healthy portion of amber, brown, black malt and sugar (oh and even a bit of 6-row malt). Though you can probably pick apart why that's a bad name. Just from today's chart, the strength is in line with Running Stout. But whatever I call it, it's quite tasty.
I suspect you'd need to chart sugar usage against the relative prices of malt and sugar over those years: should make a great graph!
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