Let's Brew - 1835 Whitbread Stout

All change, yet again, at Whitbread. It’s dizzying how often they were totally restructuring their recipes.

Brown malt is back again. And in reasonably large quantities, making up 17% of the grist. At the same time, the amount of black malt has been reduced by about 20%. The net result of this swapping around of the malts is a much darker beer. Still on the pale side for modern ideas of a Stout, but darker than five years before.

For some reason, the strike temperatures of the second and third mashes have been swapped around. No idea what the effect of that might be.

Mash number	strike heat	tap heat
1	162º F	142.5º F
2	174º F	150º F
3	184º F	149º F
4	176º F

A majority of the hops were from the most recent harvest, 1834. The remainder from 1833. As there’s nothing to indicate otherwise, I assume that they were English. 

1835 Whitbread Stout
pale malt	14.00 lb	82.35%
brown malt	2.75 lb	16.18%
black malt	0.25 lb	1.47%
Goldings 90 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	1020
ABV	6.88
Apparent attenuation	72.22%
IBU	91
SRM	22
Mash at	152º F
Sparge at	170º F
Boil time	90 minutes
pitching temp	63º F
Yeast	Wyeast 1099 Whitbread Ale