The grist has more coloured malts than in 1807. They make up almost 50% of the grist, resulting in a considerably darker colour. Which has me wondering: were they using some sort of caramel colouring in 1807? It was outlawed in 1816 – had Whitbread upper the brown and amber malts to compensate?
The log doesn’t betray much information about the mashing process. It doesn’t even list tap heats, just the strike heat. Which is, I suppose, better than nothing. Just.
| Mash number | strike heat |
| 1 | 168º F |
| 2 | 165º F |
| 3 | 175º F |
| 4 | 165º F |
English hops, of course. Probably from Kent. Definitely from the 1814 and 1815 crops.
| 1816 Whitbread Stout | ||
| pale malt | 7.75 lb | 50.00% |
| brown malt | 4.50 lb | 29.03% |
| amber malt | 3.25 lb | 20.97% |
| Goldings 120 min | 2.00 oz | |
| Goldings 60 min | 2.00 oz | |
| Goldings 30 min | 2.00 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1064 | |
| FG | 1017 | |
| ABV | 6.22 | |
| Apparent attenuation | 73.44% | |
| IBU | 72 | |
| SRM | 23 | |
| Mash at | 152º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 63º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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