Let's Brew - 1805 Barclay Perkins Pale Stout

Here’s proof that Stout didn’t always imply a dark beer. An example of the pale malt analogue of Brown Stout.

It’s a type of beer which must have died out early in the 19th century as this is the only example I have. I’ve no idea why it disappeared but it may be connected with Porter brewers moving to brewing only dark beers.

The grist couldn’t be simpler: 100% Hertfordshire pale malt. There’s really nothing more to say.

As with the brown malt version, there were three separate mashes at quite different temperatures. The second mash was particularly cool, followed by a third really hot mash.

Mash number	barrels	strike heat	tap heat
1	188	181º F	152º F
2	110	126º F	136º F
3	141	206º F	165º F

Only one type of hops was used, East Kent from the 1803 harvest. Making this a SMASH beer. I’ve reduced the quantities to take account of the age of the hops.

My guess is that some ageing took place, probably 6 to 12 months. 

1805 Barclay Perkins Pale Stout
pale malt 2 row	18.25	100.00%
Goldings 90 min	3.75 oz
Goldings 30 min	3.75 oz
Goldings dry hops	1.00 oz
OG	1079
FG	1024
ABV	7.28
Apparent attenuation	69.62%
IBU	80
SRM	6
Mash at	155º F
Sparge at	180º F
Boil time	90 minutes
pitching temp	61º F
Yeast	Wyeast 1099 Whitbread Ale