Let's Brew Wednesday - 1923 Cairnes Double Stout

Looking much more Stout-like is the Double Stout. For a start, it has the classic interwar draught London Stout gravity of 1055º. Come to think of it, that’s also the gravity of interwar Guinness Extra Stout.

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