On the face of it, the grist is very much like Single Stout. On closer inspection, the proportion of roast is much higher, more than double. And instead of roast barley, brown malt has been used. Which leaves it looking much more like a typical London Stout recipe.
The proportion of sugar remains around the same as in Single Stout. No maize this time, though. A sign of a posher beer.
You’d expect more hops in an export beer and that’s exactly what you get. 3.35 lbs per barrel compared to 2.08 lbs in Single Stout.
The three same hops from the 1908 harvest: two from Worcester and one from Oregon.
|1909 Truman Export Stout|
|pale malt||10.50 lb||70.00%|
|brown malt||1.25 lb||8.33%|
|black malt||1.25 lb||8.33%|
|No. 3 invert sugar||1.50 lb||10.00%|
|caramel 500 SRM||0.50 lb||3.33%|
|Cluster 150 mins||2.00 oz|
|Fuggles 60 mins||2.50 oz|
|Fuggles 30 mins||2.50 oz|
|Goldings dry hops||1.50 oz|
|Mash at||154º F|
|Sparge at||175º F|
|Boil time||150 minutes|
|pitching temp||60º F|
|Yeast||Wyeast 1099 Whitbread Ale|
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