Let's Brew Wednesday - 1845 Reid Single Stout

I'm not sure why I never got around to properly sorting out my photos or Reid's brewing records. Especially as they're the first records I ever collected. I've not published many of their recipes, either. Though I have published a few which I thought were theirs but turned out not to be.

Times must have been better in the mid-1840s, as the gravity of Single Stout has increased by 5º.

Most striking about the grist is a massive increase in the black malt content, up from 0.45% to 3.89%. That’s been accompanied by quite a drop in the brown malt percentage, which has fallen by 35%.  The net result is a considerably darker colour. I’m assuming that was the objective. This darkening seems to have been a general trend amongst London brewers.

All change with the mashing scheme since 1821. Most obvious being the addition of a third mash. The first two mashes are now cooler and the third mash even cooler still.

Mash number	barrels	strike heat	tap heat
1	271	161º F	148º F
2	168	182º F	159º F
3	158	161º F	155º F

Reid were big fans of stupidly long boils. Three hours for the first wort and a crazy six hours for the second.

The copper hops were English from the 1844 and 1844 crops. 

1845 Reid Single Stout
pale malt	14.50 lb	83.24%
brown malt	2.25 lb	12.92%
black malt	0.67 lb	3.85%
Goldings 180 min	2.25 oz
Goldings 60 min	2.25 oz
Goldings 30 min	2.25 oz
Goldings dry hops	0.50 oz
OG	1073
FG	1020
ABV	7.01
Apparent attenuation	72.60%
IBU	81
SRM	29
Mash at	150º F
Sparge at	170º F
Boil time	180 minutes
pitching temp	58.5º F
Yeast	Wyeast 1099 Whitbread Ale