Unlike Single Stout, which had seen its gravity whittles away over the years, Double Stout was the same strength as in 1923. Remaining at the same strength as Guinness Extra Stout.
Though there have been some changes to the recipe. Namely, the addition of flaked maize and a type of sugar. Not exactly sure what type of sugar it was, as it’s only described as “Saccharum”. It’s probably a kind of invert. Though I can’t be sure. I’ve guessed No. 2 invert.
The base malt was mostly made from Irish barley. Though 10% was made from Californian barley.
The hops are very different from in 1923., when they were all English. Here, they’re a split between Oregon and Styrian. The hopping rate is about the same at around 8 lbs per quarter (336 lbs) of malt. However, as the types of hops were higher in alpha acid, the calculated bitterness level is quite a bit higher 53 IBU.
| 1934 Cairnes Double Stout | ||
| pale malt | 10.00 lb | 80.65% |
| roast barley | 1.00 lb | 8.06% |
| flaked maize | 0.50 lb | 4.03% |
| No. 2 invert sugar | 0.75 lb | 6.05% |
| caramel 2000 SRM | 0.15 lb | 1.21% |
| Cluster 120 mins | 1.25 oz | |
| Cluster 60 mins | 0.50 oz | |
| Styrian Goldings 60 mins | 0.50 oz | |
| Styrian Goldings 30 mins | 1.00 oz | |
| OG | 1055 | |
| FG | 1014 | |
| ABV | 5.42 | |
| Apparent attenuation | 74.55% | |
| IBU | 53 | |
| SRM | 34 | |
| Mash at | 150º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 60.5º F | |
| Yeast | Wyeast 1084 Irish ale | |
Looks rather nice.
ReplyDeleteOscar