With tax reduced since the end of the war with France in 1815, gravities have bounced back up, Leaving Truman Stout 8º higher than in 1812.
The addition of black malt has enabled a reduction in the brown malt content from 35% to 22%. The overall effect of which is to leave the colour about the same as before. Which was probably the objective.
No mashing details for you this time. As the bastards at Truman recorded the temperatures in code. The temperatures given below are just a guess, based on earlier Stout mashing schemes.
Two types of English hops from the 1819 and 1820 harvests. Most likely from Kent.
| 1820 Truman Stout | ||
| pale malt | 13.25 lb | 77.37% |
| brown malt | 3.75 lb | 21.90% |
| black malt | 0.125 lb | 0.73% |
| Goldings 120 min | 2.75 oz | |
| Goldings 60 min | 2.75 oz | |
| Goldings 30 min | 2.75 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1072 | |
| FG | 1015 | |
| ABV | 7.54 | |
| Apparent attenuation | 79.17% | |
| IBU | 97 | |
| SRM | 22 | |
| Mash at | 148º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 64º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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