And here's the final Fullers beer of this set. And one of the strongest. There was another beer, Single Stout, which was blended from Brown Stout and Porter. Except I can't quite make out the quantities of each.
There’s also been a drop in the gravity of Brown Stout, though it’s relatively much less than in Porter, being 5 degrees.
You can probably guess what I’m going to say next. This was parti-gyled with the Porter above. Leaving me nothing really to say about the recipe. So I won’t even try.
The parti-gyle was about one-third Brown Stout and two-thirds Porter: 98 barrels and 192 barrels. Which is quite a high proportion of Stout, given how strong a beer it was.
The big question is this: was Brown Stout aged? The honest answer being, I’ve no idea. My guess would be that it was semi-stock. That is, aged for a couple of months, but no longer.
| 1910 Fullers Brown Stout | ||
| pale malt | 7.25 lb | 53.82% |
| brown malt | 1.25 lb | 9.28% |
| black malt | 0.75 lb | 5.57% |
| flaked maize | 0.33 lb | 2.45% |
| No. 3 invert | 3.50 lb | 25.98% |
| caramel 1000 SRM | 0.39 lb | 2.90% |
| Cluster 90 mins | 1.25 oz | |
| Goldings 60 mins | 1.25 oz | |
| Goldings 30 mins | 1.25 oz | |
| OG | 1070 | |
| FG | 1020 | |
| ABV | 6.61 | |
| Apparent attenuation | 71.43% | |
| IBU | 48 | |
| SRM | 48 | |
| Mash at | 146º F | |
| Sparge at | 170º F | |
| Boil time | 90 minutes | |
| pitching temp | 59.5º F | |
| Yeast | WLP002 English Ale | |
Brown stout was the drink of the poor, while the blacker stouts were reserved for the Edwardian aristocracy.
ReplyDeleteThat's just not true. brown and black Stouts were brewed in different periods, never at the same time. Stout It just got darker the further you went through the 19th century.
DeleteNow that is a beer myth I have never heard before.
DeleteOscar