It’s a pretty complex grist. Even more complex than it appears from the recipe. As around a third of the base malt was SA malt. Obviously, there are also oats. I think in the form of flakes. But not a huge amount of them. Unlike the roasted malts, which make up more than a third of the total.
The mashing was still going the same way: mash, underlet, mash, sparge, sparge. Still very complex compared to, for example, a typical Scottish process, of a mash and maybe two sparges.
|Mash number||barrels||strike heat||mins stood||tap heat|
|mash 1||48||155º F||105|
|underlet||8||172º F||30||147º F|
|mash 2||24||174º F||30||157.5º F|
|sparge 1||26||170º F||153.5º F|
|sparge 2||38||165º F||151.5º F|
Three types of hop graced the copper: Kent from the 1907 and 1909 harvests and Sussex from 1908.
No ageing for this beer.
|1910 Barclay Perkins Oatmeal Stout|
|pale malt||5.00 lb||43.37%|
|brown malt||1.50 lb||13.01%|
|black malt||1.25 lb||10.84%|
|amber malt||1.25 lb||10.84%|
|flaked oats||0.33 lb||2.86%|
|No. 3 invert sugar||2.00 lb||17.35%|
|caramel 500 SRM||0.20 lb||1.73%|
|Fuggles 120 min||1.25 oz|
|Fuggles 60 min||1.25 oz|
|Goldings 30 min||1.25 oz|
|Mash at||151º F|
|Sparge at||170º F|
|Boil time||120 minutes|
|pitching temp||61º F|
|Yeast||Wyeast 1099 Whitbread Ale|
* See Martyn's correction in the comments.
This recipe is one of more than 250 in my book "Stout!" Come and her me talk about the history of Stout At Poesiat & Kater on Saturday 18th November , 13:00-14:00.
This is the event page: