Let's Brew - 1895 Rose Stout

Finally, we come to the one Black Beer in Rose’s portfolio. A Stout.

It’s not the strongest Stout I’ve ever seen. In fact, it’s not much stronger than a London Porter at only 5.5% ABV. But, hey-ho, it’s reasonably dark and bitter, which is something.

As always, the Stout has the most complex grist. With three different malts: pale, black and crystal. Not exactly the same as a London grist, as there’s no brown malt. Though that was pretty typical outside the capital. The grist is rounded off with a little flaked maize. Oh yes, almost half of the black malt was added to the copper, not the mash tun.

There were two types of sugar, “White” and D. M. I. The former I’ve assumed is sucrose. And for the latter I’ve substituted No. 3 invert. Oh, and there was quite a lot of caramel, too. Obviously, for colour.

There were three types of copper hops: Sussex from the 1894 season, Californian from 1893 and Worcester from 1895. The dry hops were Californian from.1894, which is odd. Usually, American hops weren’t used for dry hopping as UK brewers weren’t keen on their flavour.

I doubt that this was aged at all, given its rather modest gravity. 

1895 Rose Stout
pale malt	9.50 lb	71.03%
crystal malt 60 L	0.875 lb	6.54%
black malt	0.75 lb	5.61%
flaked maize	0.875 lb	6.54%
No. 3 invert sugar	0.25 lb	1.87%
white sugar	0.875 lb	6.54%
caramel 1000 SRM	0.25 lb	1.87%
Fuggles 145 mins	1.50 oz
Fuggles 60 mins	1.50 oz
Goldings 30 mins	1.50 oz
Goldings dry hops	0.33 oz
OG	1061
FG	1019.5
ABV	5.49
Apparent attenuation	68.03%
IBU	54
SRM	36
Mash at	152º F
Sparge at	175º F
Boil time	145 minutes
pitching temp	58.5º F
Yeast	Wyeast 1469 West Yorkshire Ale Timothy Taylor