Next branch up the Whitbread Stout tree is SS. What I suppose you would have been called Double Stout. And quite a hefty beer.
It wasn’t one of Whitbread’s most popular beers. Just 9,143 barrels were brewed in 1881, out of a total of 284,391 barrels. Given its gravity and the extended ageing it received, it must have been an expensive beer.
As you’d expect, the grist is quite similar to XPS. As it is, with just a bit more brown malt and a little less pale. They certainly liked their brown malt in London, especially in stronger Stouts. As in all Whitbread’s beers, the type of sugar is merely my guess.
I’ve also lowered the FG to reflect the secondary fermentation. About a year in vats with Brettanomyces would see to that. Probably more, really.
Quite a lot of different types of hops: English from 1880, 1881 and 1881; Bavarian from 1881 and something merely described as “samples”.
|1881 Whitbread SS|
|pale malt||12.25 lb||68.06%|
|brown malt||3.25 lb||18.06%|
|black malt||0.75 lb||4.17%|
|No. 3 invert sugar||1.75 lb||9.72%|
|Goldings 90 mins||2.25 oz|
|Hallertau 90 mins||1.25 oz|
|Goldings 60 mins||3.50 oz|
|Goldings 30 mins||3.50 oz|
|Goldings dry hops||1.00 oz|
|Mash at||149º F|
|Sparge at||170º F|
|Boil time||90 minutes|
|pitching temp||57º F|
|Yeast||Wyeast 1099 Whitbread Ale|