Let's Brew Wednesday - 1807 Whitbread Sea Stout

Taxation to pay for the war with France concertinaed the gravities of Porter and Stout. With latter only
about 6º stronger than standard Porter. Still, under 6% ABV is pretty feeble for a 19th-century Stout.

Whitbread went for the three-malt option, including amber malt as well as the usual pale and brown. Leaving the brown malt content under 20%. Despite the presence of a fair amount amber malt, the colour is scarily pale. A similar colour to Truman Export and Keeping Stouts. More like a Dark Mild.

I won’t claim that I completely understand the mashing details. But I’m pretty sure that know what were the strike and tap temperatures. Nowhere can I see the volume of water used in the mashes.

Mash number	strike heat	tap heat
1	150º F	139.5º F
2	170º F	150.5º F
3	165º F	155º F
4	150º F	151.5º F

The only description of the hops is “new”. Which probably means from the most recent season.

I think the “Sea” in the name indicates that it was an export beer. Implying that it would have seen some time in a vat. A minimum of six months, I reckon. 

1807 Whitbread Sea Stout
pale malt	9.50 lb	65.52%
brown malt	2.50 lb	17.24%
amber malt	2.50 lb	17.24%
Goldings 120 min	2.25 oz
Goldings 60 min	2.25 oz
Goldings 30 min	2.25 oz
Goldings dry hops	0.50 oz
OG	1061
FG	1018
ABV	5.69
Apparent attenuation	70.49%
IBU	83
SRM	17
Mash at	152º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	60.75º F
Yeast	Wyeast 1099 Whitbread Ale

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