With a gravity of just 1050º, it’s really more like a Porter than a Stout. At least by the standards of the day. For example, in 1914 Whitbread Porter had an OG of 1052º, slightly higher than this “Stout”.
The grist is pretty simple. There’s just the one malt and two adjuncts. The amount of roast barley is quite limited at just 6.5% of the total. Which leaves the colour relatively pale. Only around the shade of Dark Mild.
Two types of suage were used. Glucose acting as a malt substitute. And caramel for colour. Without which this would be far too pale for the style.
Two thirds of the hops were Oregon from the 1912 harvest. The remainder were Belgian, simply described as “old”. Presumably used as they were cheap, costing just 83 shillings per hundredweight, While the Oregons cost 135 shillings.
| 1914 Cairnes Single Stout | ||
| pale malt | 8.00 lb | 74.21% |
| roast barley | 0.75 lb | 6.96% |
| flaked maize | 1.00 lb | 9.28% |
| glucose | 1.00 lb | 9.28% |
| caramel 2000 SRM | 0.03 lb | 0.28% |
| Cluster 120 mins | 1.00 oz | |
| Cluster 60 mins | 1.00 oz | |
| Strisselspalt 30 mins | 1.00 oz | |
| OG | 1050 | |
| FG | 1014 | |
| ABV | 4.76 | |
| Apparent attenuation | 72.00% | |
| IBU | 49 | |
| SRM | 20 | |
| Mash at | 154º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 58º F | |
| Yeast | Wyeast 1084 Irish ale | |
Possible that single stout had replaced porter as a term in Cairnes.
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