Let's Brew Wednesday - 1964 Beasley Stout

It’s a real matter of chance that I have a couple of Beasley Stout recipes. They’re in a document I photographed which is incorrectly catalogued as a Courage brewing record. When I finally looked at it closely, I soon realised that it was really from Beasley. And not a brewing record. But a costing book. Which just lists the ingredients

There’s one real Beasley brewing record from 1965 in the archive. Sadly, in my impatience, I didn’t look far enough through and didn’t spot any Stouts. However, it does give me an insight into the processes at Beasley.

They used quite a different recipe to the large London brewers. In that there’s no brown or amber malt. Just black and crystal malt. Along with a couple of types of sugar: No. 3 invert, CDM and Carameline. I substituted caramel for the latter two.

This is the mashing process from another beer at Beasley, Courage Light Ale. The mashing seems to have been pretty similar for all their beers. I assume their Stouts were mashed in generally the same way.

Mash number	barrels	strike heat	mins stood	tap heat
mash	37	157º F	30	147º F
underlet	5	185º F	90	155º F
sparge 1	30	165º F		146º F
sparge 2	70	160º F		155º F

There were five types of English hops, two from the 1961 harvest and one each from 1960, 1962 and 1963.

1964 Beasley Stout
pale malt	3.50 lb	56.73%
crystal malt 60L	0.75 lb	12.16%
black malt	0.67 lb	10.86%
No. 3 invert sugar	0.50 lb	8.10%
caramel 500 SRM	0.75 lb	12.16%
Fuggles 90 min	0.50 oz
Fuggles 60 min	0.50 oz
Fuggles 30 min	0.50 oz
OG	1030
FG	1011
ABV	2.51
Apparent attenuation	63.33%
IBU	20
SRM	39
Mash at	150º F
Sparge at	165º F
Boil time	90 minutes
pitching temp	62º F
Yeast	Wyeast 1099 Whitbread Ale

 

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