The recipe is basically the same as for Single Stout. Unsurprisingly, as this batch was in a parti-gyle with Single Stout. Interestingly, while usually some of the pale malt was made from foreign barley – usually from Chile or California – here it was all Irish barley. 10% roast barley would have made for a pretty roasty beer.
Other than the caramel, this was probably pretty close to the grist of Guinness Extra Stout of the period. Which almost certainly wasn’t accidental, Guinness being the market leader in Ireland.
Two types of English hops were employed, both from the 1922 season. The combination of quite decent hopping and lots of roast barley must have resulted in quite a bitter beer. Despite the high finishing gravity.
| 1923 Cairnes Double Stout | ||
| pale malt | 11.50 lb | 88.46% |
| roast barley | 1.25 lb | 9.62% |
| caramel 2000 SRM | 0.25 lb | 1.92% |
| Fuggles 120 mins | 1.00 oz | |
| Fuggles 60 mins | 1.00 oz | |
| Goldings 30 mins | 1.00 oz | |
| OG | 1055 | |
| FG | 1022 | |
| ABV | 4.37 | |
| Apparent attenuation | 60.00% | |
| IBU | 40 | |
| SRM | 42 | |
| Mash at | 146º F | |
| After underlet | 156º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 59.5º F | |
| Yeast | Wyeast 1084 Irish ale | |
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4 comments:
Their yeast must have used a pretty weak attenuator, that grist and temperature should leave the beer pretty dry.
This seems quite close a modern Irish single dry stout apart from the use of brewing caramel.
Oscar
Any record of the mashing temperatures? With such low attenuation I'd guess it would be around 69 or 70 degrees? When I used to do mild ales for competitions I usually headed for a FG of around 1020.
Anonymous (1)
Little to do with the yeast. Attenuation is more a mash temperature thing. Mash high and the Alpha Amylase does its thing, producing more body but with limited scope for the Beta Amylase to break down dextrins etc to fermentables. So the wort comes out less fermentable than mashing cooler.
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