Let's Brew Wednesday - 1820 Reid Treble Stout

I hope you like Stout recipes. Because you're going to get a lot of them as I try to push my wonderful book on London Stout. you wouldn't believe how much my plans for next year depend on shifting this book.

You guessed it, this was called “SSS” in the brew house. All very logical. And a pattern other brewers, such as Whitbread, would later follow.

I don’t have brewing records for a Stout of this strength from other brewers for this period. Which doesn’t say that no-one else brewed one. It just really highlights how few records I have from the first couple of decades of the 19th century.

There’s a lot more brown malt than in the weaker Stouts: 28% compared to 20% in Double Stout and 21% in Single Stout. Consequently, a good bit less pale malt was needed. Making this beer relatively more expensive to produce.

For all the Reid’s beers, of this period, the FG is a guess. All that is listed in the brewing record is the cleansing gravity, which would be a good bit higher than the racking gravity.

The mashing scheme is almost identical to that of Single Stout. And quite different from that of Double Stout.

Mash number	barrels	strike heat	tap heat
1	264	168º F	151º F
2	187	186º F	169º F

 Three different vintages of hops were used in the copper: 1818, 1819 and 1820. All English and probably from Kent.

Despite its strength, the hopping rate indicates to me that this was a Runner. So no ageing.

1820 Reid Treble Stout
pale malt	15.00 lb	71.91%
brown malt	5.75 lb	27.56%
black malt	0.110 lb	0.53%
Goldings 180 min	3.25 oz
Goldings 60 min	3.25 oz
Goldings 30 min	3.25 oz
Goldings dry hops	1.00 oz
OG	1087
FG	1022
ABV	8.60
Apparent attenuation	74.71%
IBU	108
SRM	27
Mash at	153º F
Sparge at	170º F
Boil time	180 minutes
pitching temp	60º F
Yeast	Wyeast 1099 Whitbread Ale

This is one of the 277 recipes in my new book on London Stout. Get your copy now!