Brewing Imperial Stout wasn’t just limited to brewers in London. As this example from Peter Walker of Warrington demonstrates.
It’s maybe a couple of degrees lower in gravity. The mix of malts is rather similar, though. Especially the inclusion of amber malt. Which, to me, is the sign of a posh Stout. Roast malts make up almost 25% of the grist. Quite a lot, that. Then again, this is a style that’s meant to be thick and treacly.
Four types of hops. Bavarian from the 1889 crop, along with two types of English hops from 1888 and one from 1889.
I imagine that the real FG was a good bit lower than the racking gravity that I’ve listed. A Stout this strong would have been aged one or two years, at least. Probably in a smallish vat. Though it could have been in hogsheads, depending on what kit the brewery had.
| 1891 Peter Walker Imperial Stout | ||
| pale malt | 16.50 lb | 76.74% |
| brown malt | 2.00 lb | 9.30% |
| black malt | 2.00 lb | 9.30% |
| amber malt | 1.00 lb | 4.65% |
| Fuggles 105 mins | 3.25 oz | |
| Hallertau 60 mins | 3.25 oz | |
| Goldings 30 mins | 3.25 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1092 | |
| FG | 1033 | |
| ABV | 7.81 | |
| Apparent attenuation | 64.13% | |
| IBU | 91 | |
| SRM | 51 | |
| Mash at | 150º F | |
| Sparge at | 190º F | |
| Boil time | 105 minutes | |
| pitching temp | 61º F | |
| Yeast | Wyeast 1318 London ale III (Boddingtons) | |
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