Wednesday 11 October 2023

Let's Brew Wednesday - 1867 Reid Keeping Double Stout

Time for another Stout recipe. From one of the lesser-known big Porter brewers, Reid.

Like Single Stout, Double Stout has lost 4º of gravity since the 1840s. Nothing too disastrous, as it’s still a weighty 8% ABV.

Unlike Single Stout, there’s no amber malt in the mix. Not sure why that might be. Double Stout has a very similar grist, except that the 24% amber malt is replaced by more base malt. The grist is also very similar to what it was in 1845.

A more complicated mashing scheme has been introduced. One which looks remarkably like the one employed by Single Stout. Three mashes and a sparge, while in 1845 there were just two mashes.

Mash number barrels strike heat tap heat
1 576 166º F 149º F
2 471 178º F 158º F
3 1038 172º F 154º F
sparge 250 166º F  

The same blend of English hops of different vintages were used. From the reasonable 1865 and 1866 harvests and the ridiculous 1855. 

1867 Reid Keeping Double Stout
pale malt 17.00 lb 86.43%
brown malt 2.00 lb 10.17%
black malt 0.67 lb 3.41%
Goldings 150 min 2.50 oz
Goldings 60 min 2.50 oz
Goldings 30 min 2.50 oz
Goldings dry hops 1.00 oz
OG 1083
FG 1022
ABV 8.07
Apparent attenuation 73.49%
IBU 82
SRM 29
Mash at 153º F
Sparge at 166º F
Boil time 150 minutes
pitching temp 58º F
Yeast Wyeast 1099 Whitbread Ale

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

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