Let's Brew - 1900 Whitbread Single Stout

I did mention posting a consolation Single Stout recipe after it was just pipped by Imperial Stout in a poll. As I can't think of anything better and I have this recipe to hand*, Whitbread Single Stout it is.

It's exactly the same gravity as Guinness Extra Stout of the day. Which the brewer considered a Double Stout.

Yippee, I thought, when Whitbread were down to just two Stouts. And now they’re up to four. The bastards. I’d forgotten about the return of Single Stout.

For the first time in several decades, there was a Single Stout parti-gyled with the stronger Stouts. I won’t go through the minutiae if the fiddling with the grist. Which saw all of them either go up or down a little bit. Some of the sugar is described as “black”, which I’ve interpreted No. 4 invert.

Still clinging onto two mashes, an underlet and a sparge. Or maybe two sparges. Starting off fairly cool. The time the mash was stood after the underlet keeps getting reduced.

action	barrels	strike heat	time mashed	time stood	tap heat	gravity
mash 1	540	154º F	30
underlet	50	174º F		75	143º F	1085.0
mash 2	280	180º F	15	30	158º F	1035.0
sparge	300	180º F

The hops were all east Kent, two-thirds from the 1899 harvest, one third from 1898.

Looks like another Runner, to me. Just a few weeks of secondary. Too little time for Brettanomyces. 

1900 Whitbread Single Stout
pale malt	8.00 lb	50.79%
brown malt	2.25 lb	14.29%
black malt	0.75 lb	4.76%
amber malt	3.25 lb	20.63%
No. 2 invert sugar	1.00 lb	6.35%
No. 4 invert sugar	0.50 lb	3.17%
Goldings 105 min	1.75 oz
Goldings 60 min	1.75 oz
Goldings 30 min	1.75 oz
Goldings dry hops	0.50 oz
OG	1070
FG	1026
ABV	5.82
Apparent attenuation	62.86%
IBU	60
SRM	39
Mash at	148º F
Sparge at	180º F
Boil time	105 minutes
pitching temp	57º F
Yeast	Wyeast 1099 Whitbread Ale

* It's one I recently wrote for "Stout!", my upcoming book on London, er, Stout.