The grist is very similar to Single Stout. Around 95% pale malt and 5% black malt. Far less roasted malt than in London Stouts. Though most of that was in the form of brown malt. Even so, London Stouts of a similar strength were mostly much darker: 37 to 51 SRM (according to BeerSmith). Which is a bit of a surprise. Irish Stout nowadays being pretty black.
Unless the brewing software is way out, in this period Irish Stout wasn’t very dark at all. Having a colour similar to pre-black malt Stout. But . . the calculations don’t take into account the black malt that went into the copper, rather than the mash tun. 84 of 700 lbs, in this case. I assume that more colour was extracted during the boil than in the mash. But how much?
The hopping rate was even higher than in Single Stout: 13.5 lbs per quarter (336 lbs) compared to 9.5 lbs. Which results in a pretty bitter beer. The hops themselves were English from the 1880 harvest and Bavarian from 1879.
| 1880 Strangman Double Stout | ||
| pale malt | 17.00 lb | 95.10% |
| black malt | 0.875 lb | 4.90% |
| Fuggles 90 mins | 3.50 oz | |
| Fuggles 60 mins | 3.50 oz | |
| Fuggles 30 mins | 1.75 oz | |
| Hallertau 30 mins | 1.75 oz | |
| Fuggles dry hops | 0.75 oz | |
| OG | 1076 | |
| FG | 1018 | |
| ABV | 7.67 | |
| Apparent attenuation | 76.32% | |
| IBU | 102 | |
| SRM | 27 | |
| Mash at | 150º F | |
| Sparge at | 165º F | |
| Boil time | 90 minutes | |
| pitching temp | 58.5º F | |
| Yeast | WLP004 Irish Stout | |
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