Saturday, 6 January 2018

Let's Brew - 1917 Kidd Stout

Though they didn’t parti-gyle them together, Kidd still had the same basic recipe that they used for their Porter and Stout.

Which doesn’t leave me much to say about the grist. Everything I said about the porter also applies here. Except that the Stout contains no oats.

There is a difference in the hopping. Porter had 2/3rd 1914 Sussex and one third 1916 Farnhams. Stout was 50-50 1916 Kents and 1916 Farnhams. Again, all fresh hops is a sign that this was a posher beer.

Like the Porter, the Stout recipe also contained “Spanish juice”, this time one pound. It works out to 0.03 oz for a brew of this size (5 Imperial, 5 US gallons, 23 litres).

1917 Kidd Stout
pale malt 8.50 lb 58.62%
brown malt 1.00 lb 6.90%
black malt 1.00 lb 6.90%
crystal malt 60 L 1.00 lb 6.90%
caramel 1000 L 1.00 lb 6.90%
No. 4 invert sugar 1.75 lb 12.07%
malt extract 0.25 lb 1.72%
Fuggles 120 mins 2.50 oz
Goldings 30 mins 2.50 oz
OG 1063
FG 1019
ABV 5.82
Apparent attenuation 69.84%
IBU 56
SRM 57
Mash at 148º F
Sparge at 165º F
Boil time 120 minutes
pitching temp 59º F
Yeast Wyeast 1099 Whitbread Ale


J. Karanka said...

Ron, is the pound of caramel 1000l a typo? Most caramels are darker so not sure if it is a specialised sugar or just a mistake with the quantity.

Unknown said...

Spanish Juice? - can you elaborate on this please. Cheers, Ian

Ron Pattinson said...


it's liquorice.