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!