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Wednesday, 11 December 2024

Let's Brew Wednesday - 1906 Drybrough XX Stout

Next branch on the strength tree is, logically enough, XX Stout. That’s assuming they were all marketed as Stout. Given the low strength of X and XX, they could have been presented as Porters. Except the style was stone dead in Scotland. And Scottish brewers were already making feeble Stouts, something they would take to extremes after WW II.

I can’t recall seeing an English Stout as weak as this before WW I.

I’ll not repeat a discussion of the recipe. Consult the entry for X, XX’s parti-gyle, chum, above.

XX was mostly racked into relatively small casks. In this case: 4 butts, 3 barrels, 74 kilderkins and 24 firkins. In contrast, PI 60/-, a Pale Ale of similar strength, mostly went into larger casks. For example: 35 hogsheads, 60 barrels, 11 kilderkins and 6 firkins.

My guess is that the 4 butts were for bottling. Which is why some was putt into such a large cask.  Smaller casks tended to be preferred by private customers. Families who bought casks to drink at home. At least in England. Not sure if that was the case in Scotland, too.
 

1906 Drybrough XX Stout
pale malt 6.00 lb 66.23%
black malt 0.25 lb 2.76%
flaked rice 0.75 lb 8.28%
flaked maize 0.50 lb 5.52%
No. 1 invert sugar 0.25 lb 2.76%
No. 2 invert sugar 0.33 lb 3.64%
No. 4 invert sugar 0.25 lb 2.76%
honey 0.33 lb 3.64%
caramel 500 SRM 0.40 lb 4.42%
Fuggles 120 mins 0.33 oz
Cluster 120 mins 0.67 oz
Fuggles 90 mins 1.00 oz
Goldings 30 mins 1.00 oz
OG 1042
FG 1012
ABV 3.97
Apparent attenuation 71.43%
IBU 45
SRM 27
Mash at 148º F
Sparge at 167º F
Boil time 120 minutes
pitching temp 61º F
Yeast WLP028 Edinburgh Ale

 

1 comment:

  1. Honey is an odd ingredient for a stout.
    Oscar

    ReplyDelete