Let's Brew Wednesday - 1914 Cairnes Double Stout

There have been quite a few changes to Double Stout since 1900. Starting with a slight, 2º, reduction in gravity.

Then there’s the recipe. Where the patent malt has been replaced by roast barley. It’s hard to tell exactly when this happened, as the pre-printed brewing book pages had “Patent malt” hard-coded in them. Occasionally crossed out and with “Roast Barley” written in.

It’s a similar story with BPG (Beane’s Patent Grist), which is crossed out and “Glucose” written in. At least it means I’m certain o the type of sugar being used. Which isn’t the case with earlier recipes.

There’s no mention of caramel. But I suspect some must have been in the mix. Given that the calculated colour is so pale: about the same as Dark Mild. Which seems far too pale for a Double Stout.

The hops were evenly split between English and Oregon, both from the 1913 harvest. 

1914 Cairnes Double Stout
pale malt	10.50 lb	71.19%
roast barley	1.00 lb	6.78%
flaked maize	2.00 lb	13.56%
glucose	1.25 lb	8.47%
Cluster 120 mins	2.50 oz
Fuggles 60 mins	1.25 oz
Fuggles 30 mins	1.25 oz
OG	1067
FG	1023
ABV	5.82
Apparent attenuation	65.67%
IBU	67
SRM	21
Mash at	153º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	59.5º F
Yeast	Wyeast 1084 Irish ale