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