Let's Brew Wednesday - 1877 Chapman Double Stout

This is slightly before the period this book covers. But, as it’s the only record for this beer, I’m going to run with it.

Compared to even a London Single Stout, this looks pretty weak. London Stouts were usually over 1070º. Chapman, by the way, were based in Brighton on the south coast. As a rule, London-brewed beers were generally stronger than equivalent beers from the provinces.

The grist, on the other hand, has very much a London feel about it. As there’s a pretty large percentage of brown malt. Along with the usual pale and black malt. Most provincial brewers tended to go for a simpler grist of just base malt and black malt for colour.

There’s also sugar, in the form of No. 3 invert. Which is a pretty typical type to use in a Stout.

Equal amounts of three types of hops were used. Two types of Kent and one described as Bavarian. All were from the 1875 harvest. 

1877 Chapman Double Stout
pale malt	9.75 lb	67.24%
brown malt	2.50 lb	17.24%
black malt	0.75 lb	5.17%
No. 3 invert sugar	1.50 lb	10.34%
Hallertau 90 mins	1.25 oz
Fuggles 90 mins	2.50 oz
Goldings dry hops	0.50 oz
OG	1065
FG	1015
ABV	6.61
Apparent attenuation	76.92%
IBU	45
SRM	34
Mash at	148º F
Sparge at	171º F
Boil time	90 minutes
pitching temp	60.5º F
Yeast	Wyeast 1099 Whitbread Ale