Let's Brew - 1909 Truman Export Stout

I would say that we’d scaled the first part of the trunk of the Stout tree. Except Export Stout is slightly weaker than Single Stout.

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
OG	1069.5
FG	1018
ABV	6.81
Apparent attenuation	74.10%
IBU	88
SRM	48
Mash at	154º F
Sparge at	175º F
Boil time	150 minutes
pitching temp	60º F
Yeast	Wyeast 1099 Whitbread Ale