It’s pretty obvious that London brewers had just been waiting for a new way to colour their Stout. Virtually as soon as black malt was developed, they adopted its use.
Which didn’t mean that brown malt was ditched. Substantial quantities were still used, presumably primarily for flavour. As provincial brewers later demonstrated, it was perfectly feasible to brew Stout from just pale and black malt.
Just as other brewers, Reid initially were quite frugal with the black malt quantity. Resulting in a beer that was dark brown rather than black. Basically, aiming for the colour Stout had been when the grist had been 60% pale and 40% brown malt. Just using less of the less economical brown malt.
The mashing scheme was simpler than at Barclay Perkins, with just two mashes. Both with quite high strike and tap temperatures.
|Mash number||barrels||strike heat||tap heat|
|1||300||168º F||152º F|
|2||207||186º F||170º F|
Three types of hops graced the kettle, all presumably English, from the 1818, 1819 and 1820 harvests. I’ve reduced the rate in the recipe to account for the age of some of the hops.
Reid went in for crazy long boils. The first wort was boiled for three hours and the second for six.
|1821 Reid Single Stout|
|pale malt||12.50 lb||77.78%|
|brown malt||3.50 lb||21.78%|
|black malt||0.07 lb||0.44%|
|Goldings 180 min||1.75 oz|
|Goldings 60 min||1.75 oz|
|Goldings 30 min||1.75 oz|
|Goldings dry hops||0.50 oz|
|Mash at||155º F|
|Sparge at||170º F|
|Boil time||180 minutes|
|pitching temp||65º F|
|Yeast||Wyeast 1099 Whitbread Ale|
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