Let's Brew Wednesday - 1805 Barclay Perkins Brown Stout

This is one of the earliest Stout recipes that I have. And an example of the transitional Stout grists that appeared after moving to a base of mostly pale malt but before the invention of black malt.

Compared to later in the century, there’s a massive amount of brown malt, making up more than 40% of the grist. Though, obviously, there’s no black malt to add colour. Which is why there’s so much brown malt.

The original mashing scheme was more complicated than a simple infusion and sparge, consisting of three separate mashes.

Mash number	barrels	strike heat	tap heat
1	209	166º F	146º F
2	100	186º F	157º F
3	106	160º F	154º F

Only one type of hops was used. On the one hand, they were a classy sort, from East Kent. But they were ancient, coming from the 1801 harvest. I’ve reduced the hopping rate considerably to account for that.

1805 Barclay Perkins Brown Stout
pale malt	10.25 lb	58.57%
brown malt	7.25 lb	41.43%
Goldings 120 mins	1.75 oz
Goldings 90 mins	1.75 oz
Goldings 30 mins	1.75 oz
Goldings dry hops	1.00 oz
OG	1071.5
FG	1026
ABV	6.02
Apparent attenuation	63.64%
IBU	61
SRM	28
Mash at	150º F
Sparge at	165º F
Boil time	120 minutes
pitching temp	62º F
Yeast	Wyeast 1099 Whitbread Ale