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 |
Honey is an odd ingredient for a stout.
ReplyDeleteOscar