The recipe is generally the same as for Beer. That is, a combination of pale and black malt. The big difference is that there’s more than double the quantity of black malt. Which leaves this beer with a proper Porter-like colour.
Only two types of hops this time, English from the 1880 crop and
Was this beer aged? Probably not. Though There may have been a portion of aged beer blended in at racking time.
| 1880 Strangman Single Stout | ||
| pale malt | 13.23 lb | 94.63% |
| black malt | 0.75 lb | 5.37% |
| Fuggles 90 mins | 2.50 oz | |
| Hallertau 30 mins | 2.50 oz | |
| Fuggles dry hops | 0.50 oz | |
| OG | 1059 | |
| FG | 1014 | |
| ABV | 5.95 | |
| Apparent attenuation | 76.27% | |
| IBU | 54 | |
| SRM | 25 | |
| Mash at | 150º F | |
| Sparge at | 165º F | |
| Boil time | 90 minutes | |
| pitching temp | 59º F | |
| Yeast | WLP004 Irish Stout | |
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3 comments:
You say the recipe has two hops, English and Oregon but the recipe says Fuggle and Hallertau.
That's a mistake. Now fixed.
It is fascinating how porter was often called single stout in Irish brewing books.
Though porter lasted well into the 20th century but in Guinness’s case was weak and flat as a pancake, not my words but the words of an 85 year old man in my local.
Oscar
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