The grist is surprisingly different from the domestic version. Starting with the base, which has no pale malt and is all SA malt. For which I’ve substituted mild malt. SA malt produced a less readily-fermentable wort, which is what you’d want in a beer that would undergo a long secondary conditioning. Probably at least six months.
There’s no crystal malt here. And there’s a bit more amber malt. Oddest is the inclusion of oats. Which seems strange for an Export Stout. Instead of No. 3 invert there’s No. 2. I’m guessing to prevent the colour getting too dark.
As an export beer, the hopping is obviously heavier. It’s 5% higher at 12 lbs per quarter of malt (336 lbs) compared to 8 lbs in the domestic version.
Four types of hops: Hallertau from the 1910 harvest and Sonoma from 1909. Plus East Kent from 1909 and 1910. The latter were also used as dry hops.
1910 Barclay Perkins Export Brown Stout | ||
mild malt | 8.50 lb | 52.31% |
brown malt | 1.50 lb | 9.23% |
black malt | 1.50 lb | 9.23% |
amber malt | 2.00 lb | 12.31% |
flaked oats | 0.50 lb | 3.08% |
No. 2 invert sugar | 2.25 lb | 13.85% |
Cluster 150 mins | 2.25 oz | |
Hallertau 90 mins | 2.25 oz | |
Goldings 60 mins | 2.25 oz | |
Goldings 30 mins | 2.25 oz | |
Goldings dry hops | 1.00 oz | |
OG | 1076 | |
FG | 1018 | |
ABV | 7.67 | |
Apparent attenuation | 76.32% | |
IBU | 116 | |
SRM | 45 | |
Mash at | 148º F | |
Sparge at | 168º F | |
Boil time | 150 minutes | |
pitching temp | 59º F | |
Yeast | Wyeast 1099 Whitbread Ale |
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