And this is a proper Stout, not a Porter masquerading as such. Why do I say that? Because of the gravity. At 1079º, it’s just about getting into Double Stout territory.
There’s a bit more to the grist than many provincial Stouts, which were mostly just pale malt and black malt. Here, there’s also a quantity of crystal malt. But no brown malt, as was normal in London. About 16% of the base malt was made from Smyrna, i.e. Middle Eastern, barley.
The sugar is described as Johnson BK. Guessing that BK stands for “Black”, I’d usually interpret it as No. 4 invert. Except that would leave the colour at over 60 SRM, which seems way too dark. Even with No. 3 invert, it ends up at high end of the expected colour for Stout.
All English hops: Sussex from the 1886 harvest, Kent from 1887 and East Kent from 1888.
At the end of the fermentation details, it says: “Run into Puns”. That is, racked into large casks, presumably for ageing. I’d guess at a minimum of six months secondary conditioning, probably 12 months or more.
|1889 Harveys Stout|
|pale malt||10.50 lb||63.64%|
|black malt||1.00 lb||6.06%|
|crystal malt 60 L||2.00 lb||12.12%|
|No. 3 invert sugar||3.00 lb||18.18%|
|Fuggles 120 mins||1.50 oz|
|Goldings 60 mins||1.50 oz|
|Goldings 30 mins||1.50 oz|
|Goldings dry hops||1.00 oz|
|Mash at||150º F|
|Sparge at||160º F|
|Boil time||150 minutes|
|pitching temp||58º F|
|Yeast||Wyeast 1099 Whitbread Ale|