Let's Brew Wednesday - 1898 Cairnes Single Stout

In Ireland, the terms Single Stout and Porter seem to have been used interchangeably. And, looking at the gravity, this is very much in line with a London Porter.

There’s not very much to the grist. As to malts, there’s just pale base malt and black malt. Though there were two types of pale malt, about 75% made from Irish barley and the rest from Chilean barley. Not the absence of brown malt, which seems typical of Irish Black Beers.

The other element is something called Beane’s Patent Grist. Which was a type of flaked rice high in dextrin. I’ve substituted simple flaked maize. If you want to go super authentic, you could add a little dextrin.

There were three types of hops. Half were Poperinge from the 1896 harvest. The rest were split equally between English hops from the 1897 harvest and undated Californian hops. The hopping rate, at 7.5 lbs per quarter (336 lbs) of malt, is pretty reasonable. And a bit higher than in London, where the rate was around 6 lbs per quarter. 

1898 Cairnes Single Stout
pale malt	11.00 lb	86.55%
black malt	0.67 lb	5.27%
flaked rice	1.00 lb	7.87%
caramel 2000 SRM	0.04 lb	0.31%
Strisselspalt 120 mins	1.50 oz
Cluster 60 mins	0.75 oz
Fuggles 30 mins	0.75 oz
OG	1054
FG	1011
ABV	5.69
Apparent attenuation	79.63%
IBU	39
SRM	26
Mash at	151º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	60º F
Yeast	Wyeast 1084 Irish ale