Looking at the numbers, the answer could well be “yes”. The hopping rate is much higher: 10.1lbs per quarter (336 lbs) of malt compared to 5.6 lbs. That looks like the difference between a Runner and a Keeper. The OG here is a bit higher, too.
A classic London grist of pale, brown and black malt was employed. (Some of the pale being made from Chilean barley.) Along with some sugar of a not clearly specified type. “Fowler P.”. Fowler was a manufacturer of invert so No. 3 isn’t such a crazy guess. Still loads of other things it could have been.
The FG is a total guess. Something this strong would usually have been aged for at least 2 years. Depending on how active the Brettanomyces was, that could have left the FG surprisingly low.
Most of the hops were Kent from the 1908 and 1909 crops, the former cold stored, as well as some Oregon from 1908.
| 1910 Truman Keeping Imperial Stout | ||
| pale malt | 15.50 lb | 71.26% |
| brown malt | 1.75 lb | 8.05% |
| black malt | 2.00 lb | 9.20% |
| No. 3 invert sugar | 2.00 lb | 9.20% |
| caramel 500 SRM | 0.50 lb | 2.30% |
| Cluster 120 mins | 2.00 oz | |
| Fuggles 120 mins | 1.50 oz | |
| Fuggles 60 mins | 3.50 oz | |
| Fuggles 30 mins | 3.50 oz | |
| Goldings dry hops | 1.50 oz | |
| OG | 1100 | |
| FG | 1028 | |
| ABV | 9.53 | |
| Apparent attenuation | 72.00% | |
| IBU | 87 | |
| SRM | 61 | |
| Mash at | 157º F | |
| Sparge at | 175º F | |
| Boil time | 120 minutes | |
| pitching temp | 61º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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