Let's Brew - 1890 Truman Double Stout

At times, Truman did some weird stuff with their parti-gyling. The way they brewed Stouts in the 1890s being a good example.

Because, as well as blending pre-fermentation, there was a second blending post-fermentation. In the first, 3 gyles of 1113º, 1089.2º and 1038.2º were blended to create these three worts:

Beer	barrels	OG
Imperial Stout	189	1097.0
Double Stout	189	1083.1
Single Stout	296	1070.4

After fermentation, 69 barrels of Imperial stout were mixed into the other two Stouts. With this result:

Beer	barrels	OG
Imperial Stout	120	1097.0
Double Stout	218	1082.0
Single Stout	345	1076.2

Not sure why you’d do this rather than get the quantities and OGs you want in the pre-fermentation blending.

I know from a Truman square book that Double Stout at least sometimes was vatted. I’d guess for at least 12 months.

For recipe details, see the Imperial Stout recipe I published a while back. 

1890 Truman Double Stout
pale malt	12.75 lb	70.83%
brown malt	1.75 lb	9.72%
black malt	1.00 lb	5.56%
No. 3 invert sugar	2.50 lb	13.89%
Fuggles 120 mins	4.00 oz
Fuggles 60 mins	4.00 oz
Hallertau 30 mins	2.00 oz
Goldings dry hops	0.75 oz
OG	1082
FG	1022
ABV	7.94
Apparent attenuation	73.17%
IBU	111
SRM	38
Mash at	157º F
Sparge at	175º F
Boil time	120 minutes
pitching temp	60º F
Yeast	Wyeast 1099 Whitbread Ale