Let's Brew Wednesday - 1831 Truman Stout

The London brewing scene was very dynamic in the early 19th century. Especially with Stout, where there were more malts in the grist to play around with.

Headline change in the grist is a quadrupling of the black malt content. At the expense of brown malt. Upping the black malt seems to have been a common thread amongst London brewers. As elsewhere, the object seems to have been to darken the colour.

Truman were playing silly buggers again with mashing temperatures, noting them all in a code of squiggles. Thanks a lot. Four mashes is all I know.

While we’re talking of missing details, there was nothing about the length of the boils. They didn’t bother noting them down until the 1890s. The boil times I give before then are just my guess.

All English hops, as you’d expect at this date. Three types, from the 1828, 1829 and 1830 harvests.

As it was transferred to vat 63 at the end of primary, it must have been aged a little. I doubt for more than six months. 

1831 Truman Stout
pale malt	13.00 lb	78.79%
brown malt	3.00 lb	18.18%
black malt	0.50 lb	3.03%
Goldings 120 min	3.00 oz
Goldings 60 min	3.00 oz
Goldings 30 min	3.00 oz
Goldings dry hops	0.50 oz
OG	1069
FG	1017
ABV	6.88
Apparent attenuation	75.36%
IBU	105
SRM	27
Mash at	148º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	63º F
Yeast	Wyeast 1099 Whitbread Ale