Saturday, 15 January 2022

Let's Brew - 1890 Truman Imperial Stout

I'm still banging on about Imperial Stout. I hope you aren't getting bored yet.

Barclay Perkins wasn’t the only London brewery with an Imperial Stout up their sleeve. Fellow traditional Porter brewers Truman had a version of their own.

While not quite as strong as Barclay Perkins’, it’s still a pretty powerful beer. And the top dog, as you’d expect, among Truman’s Black Beers. A couple of which – Double Stout and Single Stout – it was parti-gyled with.

I could have guessed the components of the grist. Pale, brown and black malt were the basis of pretty much all London Black Beers from 1817 right through until the 1960s. There’s also quite a bit of sugar, described simply as “Garton”. Which is the name of the producer. I’ve guessed it was No. 3 invert.

All the hops were from the most recent season, 1889. Two types from Kent and one from Bavaria. Which in this period usually means Hallertau.

This period of Truman logs lacking any indication of FG, I’ve just had to guess. As there would have been a Brettanomyces secondary fermentation, the rate of attenuation would have been high for a beer of its strength. 

1890 Truman Imperial Stout
pale malt 14.75 lb 71.08%
brown malt 2.00 lb 9.64%
black malt 1.00 lb 4.82%
No. 3 invert sugar 3.00 lb 14.46%
Fuggles 120 mins 4.75 oz
Fuggles 60 mins 4.75 oz
Hallertau 30 mins 2.50 oz
Goldings dry hops 1.00 oz
OG 1097
FG 1025
ABV 9.53
Apparent attenuation 74.23%
IBU 120
SRM 41
Mash at 157º F
Sparge at 175º F
Boil time 120 minutes
pitching temp 60º F
Yeast Wyeast 1099 Whitbread Ale

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