For a Stout, the grist is pretty simple. Just one coloured grain: black malt. Along with some sugar and caramel. You may have noticed that Adnams didn’t a whole load of different types of malt. Other than base malt, the small amount of black malt they needed for Stout was the only other one.
Two types of hops, Altmark and Sussex. I’m not really sure what variety the former were. I’ve just gone with the most common type of German hops. Ditto with Sussex and Fuggles.
Was this aged? I don’t really know. Maybe. But probably not more than six months.
| 1890 Adnams SS | ||
| pale malt | 8.50 lb | 65.94% |
| black malt | 1.25 lb | 9.70% |
| No. 2 invert sugar | 3.00 lb | 23.27% |
| caramel 1000 SRM | 0.14 lb | 1.09% |
| Hallertau 105 mins | 2.75 oz | |
| Fuggles 30 mins | 0.75 oz | |
| Goldings dry hops | 0.75 oz | |
| OG | 1064 | |
| FG | 1019 | |
| ABV | 5.95 | |
| Apparent attenuation | 70.31% | |
| IBU | 42 | |
| SRM | 42 | |
| Mash at | 151º F | |
| Sparge at | 170º F | |
| Boil time | 105 minutes | |
| pitching temp | 57º F | |
| Yeast | WLP025 Southwold | |
I came across something about Altmark hops recently. It was a major hop-growing region from about the 14th century, but the trade completely collapsed towards the end of the 19th. It was so important that the town of Gardelegen has hop vines in its coat of arms. This must have been one of the last consignments exported to England, as by 1890 many villages had given up on hops altogether.
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