Let's Brew - 1918 Kidd Stout

Another preview recipe from my new book. Out next week sometime.

After disappearing, I think, in April 1917, Kidd Stout made a sudden comeback in May 1918. Presumably at the same time as the Porter disappeared.

Which makes it look more like a renaming exercise than a true revival. The strength certainly isn’t very Stout-like. Though it is 2 points higher than the last iteration of Porter.

The grist is much the same as that Porter’s. Save for dropping the cane sugar and doubling the No. 2 invert sugar at the expense of the base malt. It remains a complex malt bill, with a reasonable amount of roast. As usual, the No. 2 invert is my substitute for something simply listed as “Budgett”.

The hops were pretty old: all Kent from 1915. Obviously, I’ve slashed the hopping rate in the recipe to allow for that.

1918 Kidd Stout
pale malt	5.00 lb	63.94%
brown malt	0.33 lb	4.22%
black malt	0.33 lb	4.22%
crystal malt 60 L	0.33 lb	4.22%
No. 2 invert sugar	1.33 lb	17.01%
caramel 2000 SRM	0.50 lb	6.39%
Fuggles 120 mins	1.25 oz
Fuggles 60 mins	1.25 oz
OG	1035
FG	1010
ABV	3.31
Apparent attenuation	71.43%
IBU	36
SRM	37
Mash at	153º F
Sparge at	165º F
Boil time	120 minutes
pitching temp	59º F
Yeast	Wyeast 1099 Whitbread Ale

You can find lots of other recipe,s along with literally hundreds of others, in my book on post-WW II British brewing:

http://www.lulu.com/content/paperback-book/austerity/23181344