Now I’m not really sure that this was marketed as a Stout. But I’m guessing that it was. I’d plump for it being sold as Single Stout. Despite only having a gravity about the same as a London Porter.
The grist is the same as that of their Porter. That is, 92% pale malt and 8% black malt. Which is pretty stripped down compared to the Stouts brewed in London. Where, in addition, brown malt, flaked maize and a couple of types of sugar were pretty standard.
There is a slightly higher rate of hopping than in Porter: 6 lbs per quarter (336 lbs) compared to 5 lbs. The hops themselves were, but no all, English. Two from the 1904 season and one undated. There was a single type of Oregon hops, also from 1904.
Was this aged at all before sale? I doubt it. Though there may have been some aged beer blended with it at racking time. Some Kraeusen, too, possibly.
| 1906 Murphy X Stout | ||
| pale malt | 11.50 lb | 92.00% |
| black malt | 1.00 lb | 8.00% |
| Fuggles 100 mins | 0.875 oz | |
| Fuggles 60 mins | 0.875 oz | |
| Fuggles 30 mins | 0.875 oz | |
| Fuggles dry hops | 0.75 oz | |
| OG | 1053 | |
| FG | 1012 | |
| ABV | 5.42 | |
| Apparent attenuation | 77.36% | |
| IBU | 27 | |
| SRM | 29 | |
| Mash at | 149º F | |
| Sparge at | 175º F | |
| Boil time | 100 minutes | |
| pitching temp | 57º F | |
| Yeast | WLP004 Irish Stout | |
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1 comment:
Single stout was bit stronger than porter. Guinness porter according to an elderly gentleman I frequently drink with was very weak and watery vs Guinness stout. When the porter got discontinued the weakest stout was the weakest offering. Bit like how in many breweries best bitter is the weakest pale ale as the ordinary bitter has vanished from the lineup.
Oscar
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