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|
|Mash at||150º F|
|Sparge at||165º F|
|Boil time||120 minutes|
|pitching temp||62º F|
|Yeast||Wyeast 1099 Whitbread Ale|
I believe that this would have been vatted for quiet some time?
yes, at least 6 months, probably longer.
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