Imperial Stout wasn't just brewed by those two breweries. Courage also produced one before WW I. And there was a bizarre trade in Scotland for London-brewed Imperial Stout. So much so that, between the wars, Barclay Perkins brewed a special (weaker) version just for the Scottish market.
Here we are at Truman’s strongest Stout, Imperial. Except that it isn’t. Going against naming conventions, it’s weaker than Double Export Stout.
The grist is the same as Running Stout and Double Stout. There’s a reason for that: it was parti-gyled them. Quite a low brown malt content and quite a lot of black malt. As in most of the other Stouts, apart from Double Export Stout.
As the mashing details are cryptic even for Truman. There were at least three mashes, but there could have been more.
All American hops, two types, both from the 1869 harvest.
Unlike in 1861, it was racked into a vat. Number 2 vat, to be precise. I can’t have been very big, as only 50 barrels were brewed.
| 1870 Truman Imperial Stout | ||
| pale malt | 17.75 lb | 88.75% |
| brown malt | 1.50 lb | 7.50% |
| black malt | 0.75 lb | 3.75% |
| Cluster 120 min | 3.50 oz | |
| Cluster 60 min | 3.50 oz | |
| Cluster 30 min | 3.50 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1084 | |
| FG | 1023.5 | |
| ABV | 8.00 | |
| Apparent attenuation | 72.02% | |
| IBU | 155 | |
| SRM | 29 | |
| Mash at | 148º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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