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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