Let's Brew - 1891 Peter Walker Imperial Stout

Bit of a funny one today. I have just a single brewing record from Peter Walker. Which someone sent me. Sometime. A few years back. As it's an Imperial Stout, it seemed a shame to waste it.

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)

 

Let's Brew Wednesday - 1870 Truman Imperial Stout

You asked for an Imperial Stout recipe and here it is. From Truman, whom you might not associate with the style. The version from Barclay Perkins being rather more famous.

Imperial Stout wasn't just brewed by those two breweries. Courage also produced one before WW I. And there was a bizarre trade in Scotland for London-brewed Imperial Stout. So much so that, between the wars, Barclay Perkins brewed a special (weaker) version just for the Scottish market.

Here we are at Truman’s strongest Stout, Imperial. Except that it isn’t. Going against naming conventions, it’s weaker than Double Export Stout.

The grist is the same as Running Stout and Double Stout. There’s a reason for that: it was parti-gyled them. Quite a low brown malt content and quite a lot of black malt. As in most of the other Stouts, apart from Double Export Stout.

As the mashing details are cryptic even for Truman. There were at least three mashes, but there could have been more.

All American hops, two types, both from the 1869 harvest.

Unlike in 1861, it was racked into a vat. Number 2 vat, to be precise. I can’t have been very big, as only 50 barrels were brewed. 

1870 Truman Imperial Stout
pale malt	17.75 lb	88.75%
brown malt	1.50 lb	7.50%
black malt	0.75 lb	3.75%
Cluster 120 min	3.50 oz
Cluster 60 min	3.50 oz
Cluster 30 min	3.50 oz
Goldings dry hops	1.00 oz
OG	1084
FG	1023.5
ABV	8.00
Apparent attenuation	72.02%
IBU	155
SRM	29
Mash at	148º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	60º F
Yeast	Wyeast 1099 Whitbread Ale

Let's Brew - 1890 Truman Double Stout

At times, Truman did some weird stuff with their parti-gyling. The way they brewed Stouts in the 1890s being a good example.

Because, as well as blending pre-fermentation, there was a second blending post-fermentation. In the first, 3 gyles of 1113º, 1089.2º and 1038.2º were blended to create these three worts:

Beer	barrels	OG
Imperial Stout	189	1097.0
Double Stout	189	1083.1
Single Stout	296	1070.4

After fermentation, 69 barrels of Imperial stout were mixed into the other two Stouts. With this result:

Beer	barrels	OG
Imperial Stout	120	1097.0
Double Stout	218	1082.0
Single Stout	345	1076.2

Not sure why you’d do this rather than get the quantities and OGs you want in the pre-fermentation blending.

I know from a Truman square book that Double Stout at least sometimes was vatted. I’d guess for at least 12 months.

For recipe details, see the Imperial Stout recipe I published a while back. 

1890 Truman Double Stout
pale malt	12.75 lb	70.83%
brown malt	1.75 lb	9.72%
black malt	1.00 lb	5.56%
No. 3 invert sugar	2.50 lb	13.89%
Fuggles 120 mins	4.00 oz
Fuggles 60 mins	4.00 oz
Hallertau 30 mins	2.00 oz
Goldings dry hops	0.75 oz
OG	1082
FG	1022
ABV	7.94
Apparent attenuation	73.17%
IBU	111
SRM	38
Mash at	157º F
Sparge at	175º F
Boil time	120 minutes
pitching temp	60º F
Yeast	Wyeast 1099 Whitbread Ale

Bottled Imperial Stout sold in Scotland 1880 - 1889

Here's the second part of my look at Imperial Stout  in the 1880s. But, this time, specifically ones on sale in  Scotland. All details have been taken from advertisements in Scottish newspapers. The British Newspaper Archive is such a useful resource.

This bunch is even more dominated by London brewers. Only one is definitely from elsewhere: Guinness. Plus one whose origin in uncertain, Yule. That being the name of the retailer who was presumably selling a brewer's Imperial Stout under their own name.

I was interested to see Reid popping up as well as their later partners Combe. It looks as if Reid had pulled out of the Scottish market - or at least stopped advertising - by 1900. I wonder why that was.

Based on the prices, there's a variation in strength here, too. The only ones which look too be the full Imperial strength are those selling for 2s 9d and 3s per reputed pint. Which equates to  4.1d and 4.75d per imperial pint. Those costing 2s 2d and 2s 3d (3.25d and 3.375d per Imperial pint couldn't have an OG of 1075º-1080º. Not quite as weak as some of the draught versions, but still well off Imperial Stout strength and more like a Double Stout.

I'm pretty sure that Guinness didn't brew a Stout stronger than Extra Stout or Foreign Extra Stout, both of which had an OG of 1075º. Which fits in neatly with the price of 2.25d per reputed pint. I can't remember seeing Guinness Extra Stout sold as Imperial Stout in England. I wonder why it was in Scotland?

Don't get the impression no-one in Scotland was brewing the style. I just couldn't find any adverts which included prices. For example, Devanha of Aberdeen advertised their own Imperial Stout.

Bottled Imperial Stout sold in Scotland 1880 - 1889
year	Brewery	Place	beer	price (per doz)	size
1880	Reid	London	Imperial Stout	6s	reputed quart
1880	Reid	London	Imperial Stout	3s	reputed pint
1880	Truman	London	XXX or Imperial Stout	6s	reputed quart
1880	Truman	London	XXX or Imperial Stout	3s	reputed pint
1883	Barclay Perkins	London	Imperial London Stout	2s 2d	reputed pint
1883	Combe	London	Imperial London Stout	2s 2d	reputed pint
1885	Barclay Perkins	London	Imperial Stout	2s 9d	reputed pint
1885	Guinness	Dublin	Imperial Stout	2s 3d	reputed pint
1885	Truman	London	Imperial Stout	2s 9d	reputed pint
1885	Unknown	London	Imperial Stout	3s	reputed pint
1886	Combe	London	Imperial or XXX Stout	2s 9d	reputed pint
1886	Unknown	London	Imperial XXX London Stout	2s 6d	reputed pint
1888	Reid	London	Imperial Stout	5s	bottle
1888	Reid	London	Imperial Stout	2s 7d	half bottle
1888	Yule	??	Imperial Stout	2s 2d	reputed pint
1889	A. Gordon & Co.	London	Imperial Stout	4s 6d	pint
Sources:
Elgin Courant, and Morayshire Advertiser - Friday 06 February 1880, page 1.
Dundee Weekly News - Saturday 22 December 1883, page 8.
East of Fife Record - Friday 25 September 1885, page 1.
Stirling Observer - Thursday 24 December 1885, page 1.
East of Fife Record - Friday 25 September 1885, page 1.
East of Fife Record - Friday 20 July 1883, page 1.
East of Fife Record - Friday 12 November 1886 page 1.
Dundee Courier - Tuesday 12 January 1886, page 1.
Leith Burghs Pilot - Saturday 01 December 1888, page 1.
Aberdeen Evening Express - Thursday 08 March 1888, page 1.

 

Draught Imperial Stout 1880 - 1889

I've completed another bit of my Imperial Stout research and thought I'd pester you with it.

I say finished, but the information here is information I'd already collected. The second part will be the new stuff. And will refer specifically to Imperial Stouts advertised in Scottish newspapers. While all of these were beers on sale in England.

Finding so many examples of draught Imperial Stout did rather surprise me. Even in the 19th century, it was a type of beer mostly found in bottled form.

More confirmation that Imperial Stout was a thing in London. Four of the nine examples in the table were brewed there. Though there are also two from Ireland. I'm not sure if that's how they were described within the brewery or for the Irish market.

Most don't look to be full Imperial Stout strength. Something like Barclay Perkins version, being about double the strength of their X Ale, you would expect to cost about double the 36 shilling price. So around 72 shillings. Only the Caffrey's beer gets anywhere near that. 

60 shillings a barrel implies a beer of around 1090º, 54 shillings 1082º and 48 shillings just 1073º. The latter two look more like a Double Stout and a Single Stout, respectively. Clearly there was a very wide interpretation of what constituted and Imperial Stout.

Draught Imperial Stout 1880 - 1889
year	Brewery	Place	beer	price per barrel	price (per gallon)
1880	Bentley	Woodlesford, Yorkshire	Imperial Stout	54	18
1882	J Caffrey & Sons	Dublin	Dublin Imperial Stout	70	23.33
1882	Manns	London	London Imperial Stout	60	20
1882	Smithwick	Kilkenny	Imperial Export Stout	48	16
1885	Joseph Wyles & Co.	Bourn	IS Imperial Stout	48	16
1886	RH Jenner & Sons	London	IS Imperial Stout	58	19.33
1889	A. Gordon & Co.	London	IDS Imperial Double Stout	60	20
1889	Allsopp	Burton	Imperial Stout	60	20
1889	Wimbeldon Brewery	London	Imperial Double Stout IDS	56	18.67
Sources:
Various newspaper advertisements.

 

Let's Brew - 1909 Truman Imperial Stout

Even in the difficult Edwardian years, Truman persisted with their top-level Imperial Stout. It wouldn’t survive the war, mind.

If you’ve been paying attention, you’ll have noticed that I keep banging on about the loyalty of London brewer to brown malt. Then Truman comes along and make me a liar. To add insult to injury, they’ve replaced it with roast barley. An Ingredient I keep saying isn’t a defining feature of Stout. The bastards. Trying to prove me wrong. I’m inclined to travel back in time and tell them exactly what I think.

The type of sugar, as is usual in this period, is just a guess. All I know for sure is that it was manufactured by Fowler.

All the hops were from the 1908 harvest. One from Oregon, the other two, I think, from Worcester. Definitely English. I’ve gone safe and plumped for Fuggles.

1909 Truman Imperial Stout
pale malt	15.25 lb	77.53%
black malt	0.50 lb	2.54%
roast barley	0.50 lb	2.54%
flaked maize	0.75 lb	3.81%
No. 3 invert sugar	2.00 lb	10.17%
caramel	0.67 lb	3.41%
Cluster 120 mins	1.50 oz
Fuggles 60 mins	2.00 oz
Fuggles 30 mins	2.00 oz
Goldings dry hops	1.00 oz
OG	1094
FG	1025
ABV	9.13
Apparent attenuation	73.40%
IBU	57
SRM	42
Mash at	157º F
Sparge at	175º F
Boil time	120 minutes
pitching temp	60.5º F
Yeast	Wyeast 1099 Whitbread Ale

 

Let's Brew Wednesday - 1915 Courage Imperial Stout

Before WW I, many London brewers had an Imperial Stout in their portfolio. Most, like that of Courage, either didn’t survive the war or stumbled on in the interwar years at a much-reduced strength. 1915 was the last years Courage Imperial Stout was brewed. A couple of years before massive cuts in gravity were enforced.

To avoid any confusion, this wasn’t the ancestor of Courage Russian Stout. That was the successor to the Imperial Stout of Barclay Perkins, a brewery bought up by Courage in the 1950s.

No surprises in the grist, which is the London holy trinity of pale, brown and black malt. As is often the case, the type of sugar wasn’t specified in the brewing record. I’ve guessed No. 2 invert. Mostly because No. 3 or No. 4 results in a beer which seems too dark. Though in 1916 Courage did use No. 4 invert in their Porter and Stout.

Two types of English hops were used, one from the 1914 harvest, the other from 1913, but cold stored. So, all pretty fresh, really, considering this beer was brewed in March. I’ve guessed for Fuggles and Goldings, as they seem the most probable varieties.

1915 Courage Imperial Stout
pale malt	12.50 lb	58.82%
brown malt	4.25 lb	20.00%
black malt	2.25 lb	10.59%
No. 2 invert sugar	2.25 lb	10.59%
Fuggles 90 mins	2.75 oz
Goldings 30 mins	2.75 oz
Goldings dry hops	1.00 oz
OG	1094
FG	1025
ABV	9.13
Apparent attenuation	73.40%
IBU	47
SRM	60
Mash at	152º F
Sparge at	165º F
Boil time	90 minutes
pitching temp	58º F
Yeast	Wyeast 1099 Whitbread Ale

 

 

Imperial Stout in Scotland in the 19th century

I'm going to drag this out for much, much longer. Unless I get bored, of course. Not much sign of that yet.

Dipping my toes into the shallow end of the 19th century, much the same Imperial Stouts were knocking around Scotland.  Which means Combe and Barclay Perkins.

COMBE & COY.'S LONDON STOUTS.
HIGHLY RECOMMENDED BY THE MEDICAL FACULTY.
IMPERIAL STOUT    Yellow Label.
DOUBLE    Do.    Green Do.
INVALID Do.    Red Do.
A TRIAL SOLICITED. ONCE TRIED, ALWAYS PREFERRED
TO BE HAD, IN SPLENDID CONDITION, FROM
A. JACK. Grocer and Wine Merchant, 16 HIGH STREET; DINGWALL.
North Star and Farmers' Chronicle - Thursday 31 August 1899 , page 7.

Combe being well established as a Stout brand in Scotland while still an independent brewery explains why Watney persisted with the brand well into the 20th century.

Barclay Perkins likewise had more than just their Imperial Stout on offer:

ELFERT'S. BARCLAY, PERKINS’ LONDON IMPERIAL STOUT, in fine condition, 2s 3d doz, pints. BARCLAY, PERKINS’ BROWN STOUT, 1s 9d per doz. pints.
Aberdeen Press and Journal - Friday 03 April 1891, page 2.

As mentioned in a previous post, at 2.25d per bottle, those have to be reputed pints rather than Imperial pints.

The same applies to this advert: 

	{BASS ALE.
	{ALLSOPP'S ALE.
2/3 per dozen	{BARCLAY PERKINS' IMPERIAL STOUT.
	{COMBE'S STOUT.
	{GLENLIVET No. 1 ALE.
	{ALLSOPP’S STOUT.
1/9 per dozen	{BARCLAY PERKINS' BROWN STOUT
	{YOUNGERS TABLE BEER (Quarts).

These are Bottled on the Premises, and are Guaranteed PURE and in Sparkling Condition.
LEITH & CO., 212 GALLOWGATE, ABERDEEN.
Aberdeen Press and Journal - Tuesday 12 July 1898, page 1.

At least one Scottish brewery was in the Imperial Stout business:

THE CASTLE BREWERY, MARYHILL, GLASGOW.
The Celebrated "CASTLE" PALE ALES sad IMPERIAL STOUT always in Splendid Condition.
G. & J. MACLACHLAN, Town Office - 26 and 27 ST. ENOCH SQUARE GLASGOW.
Hamilton Herald and Lanarkshire Weekly News - Friday 27 May 1898, page 2.

Finally, another English Imperial Stout. And a rather odd Malt Wine:

COLEMAN'S CROWN IMPERIAL INVALID STOUT
Is a specifically brewed INVALID STOUT from Malt and Hops of the finest quality, and will be found to invigorate the system without leaving any sign of heaviness  dulness behind after drinking as is the case of most Stouts. 

Important unsolicited Testimonial from DR. A. BALFOUR.
29, Abercorn Terrace, Portobello,
April 2nd, 1890.
Gentlemen.- I beg to thank you sincerely for your kind gift of "Invalid Stout," sent to me through Mr. Carmicheal. I have already found it beneficial to my wife, who is just now convalescent from a long illness, and I will recommend it to my patients in suitable cases.
I am, Gentlemen, Yours very truly,
ANDREW BALFOUR, MD.

Recommended by the Medical Faculty as being the most nourishing Stout obtainable. 

Sold in Champagne Pint Bottles at 2/9 per dozen. Bottles charged, but allowed for when returned. 

Sole Proprietors:

COLEMAN & CO., LIMITED, 1 , NORWICH & LONDON. 

We are also Sole Proprietor of the Celebrated COLEMAN'S EXTRACT OF MEAT & MALT WINE.
Montrose, Arbroath and Brechin review; and Forfar and Kincardineshire advertiser. - Friday 20 March 1891, page 8.

A few pints of Imperial Stout tend to leave me feeling rather dull. Maybe the meaty malt wine would help liven me up. The Victorians did like to put meat into alcoholic drinks, the weird buggers. Given all the weird shit being thrown into beer nowadays, I'm surprised no-one has started adding meat.

Yet more Imperial Stout in Scotland

Continuing to move back in time, we're now before WW I. I see now why Watney was using the Combe brand for Stout in Scotland in the 1920s.

It's simply historical. Combe had clearly established a trade in Stout north of the border before the merger with Watney and Reid. As this advert from 1900 reveals:

COMBE & COY.'S LONDON STOUTS.
HIGHLY RECOMMENDED BY THE MEDICAL FACULTY.
IMPERIAL STOUT    Yellow Label.
DOUBLE    Do.    Green Do.
INVALID Do.    Red Do.
A TRIAL SOLICITED. ONCE TRIED, ALWAYS PREFERRED
TO BE HAD, IN SPLENDID CONDITION, FROM
A. JACK. Grocer and Wine Merchant, 16 HIGH STREET; DINGWALL.
North Star and Farmers' Chronicle - Thursday 13 December 1900, page 7.

Note that, at this point, Imperial Stout was Yellow Label and Invalid Stout Red Label. It looks like they changed the label colours to fit in with Barclay Perkins.

Another advert reveals the prices for various beers, including Barclay Perkins Imperial Stout.

BARCLAY PERKINS & CO.’s IMPERIAL STOUT, 2/6 per doz.
ALLSOPP’S INVALID STOUT,    1/9 per doz.
TENNENTS LAGER BEER,    2/6 per doz.
BASS & CO.’S PALE ALE,    2/3 per doz.
PRESTONPANS BEER,    1/2 per doz, pints.
„    ,,        2/3 per doz. quarts.
M‘EWAN’S THREE GUINEA ALE,    1/2 per doz. pints.
„    „    ,    2/3 per doz qts.
SCOTCH PORTER,     2/- per doz. quarts.
JEFFREY’S SUPERIOR TABLE BEER,     1/6 per doz. quarts.
WILLIAM BURNS,
42 DUNNIKIER ROAD, KIBKCALDY.
Fife Free Press, & Kirkcaldy Guardian - Saturday 31 August 1907.

Unfortunately, no bottle size is specified. It's obviously not an Imperial pint. It works out to 2.5d per pint. To put this into context, a pint of draught Mild cost 2d at the time. The ones where a size of a pint is mentioned also seem too cheap. I think I have an explanation, though.

First, let's look at another advert.

MY PRICES.
Bass & Co.’s Pale Ale    2.5d per Pint.
„    „ No. 1 Ale    3d per Pint
Barclay Perkins' Imperial Stout,    2.75d per Pint
Lochside Pale Ale,    2d per Pint.
North Port Pale Ale,    2d per Pint.
Lager Beer    2.5d per Pint.
Table Beer (Bitter or Sweet), 2.25d per Quart Bottle.
All in Fine Condition.
Fine Old Scotoh Whisky, 3s and 3s 6d per Bottle.
Grand Value in Teas, 1s 6d, 1s 8d, ls 10d, and 2s per Lb.
ALL GROCERIES OF BEST QUALITY AT KEEN PRICES.
ALEXANDER M'LEAN,
25 MURRAY STREET.
Prompt and Careful Attention to all Orders.
Montrose, Arbroath and Brechin review; and Forfar and Kincardineshire advertiser. - Friday 11 February 1910, page 4.

Here a bottle size is specified, and it's a pint. But 2.75d is way too cheap. Simple explanation: it's not an Imperial pint, but a reputed pint. Which is two thirds of an Imperial pint. Making the price for a full pint 4.125d, which does sound about right. If you remember the last Scottish price list I posted, that specified reputed pints.

Though, as it's cheaper than Bass No. 1, which had an OG over 1100º, the implication is that it's weaker. Again, I'm pretty sure I have an explanation.

Remember that I mentioned I didn't have any Barclay's Imperial Stout brewing logs from this period? Well, they aren't the only source of information in the archives. There are also documents called "Gyle Summaries". They list each brew, giving barrels brewed and the costs. The column for OG mostly isn't filled in. But, as both bulk and standard barrels are listed, it's easy to work out the gravity.

I'd assumed That the two version of IBS was a post-WW I thing. It wasn't. The Gyle Summaries list both IBS and IBS ex. At 1100º and 1108º, respectively. Not a huge difference, really. It makes you wonder why they bothered.

Let's Brew - 1890 Truman Imperial Stout

I'm still banging on about Imperial Stout. I hope you aren't getting bored yet.

Barclay Perkins wasn’t the only London brewery with an Imperial Stout up their sleeve. Fellow traditional Porter brewers Truman had a version of their own.

While not quite as strong as Barclay Perkins’, it’s still a pretty powerful beer. And the top dog, as you’d expect, among Truman’s Black Beers. A couple of which – Double Stout and Single Stout – it was parti-gyled with.

I could have guessed the components of the grist. Pale, brown and black malt were the basis of pretty much all London Black Beers from 1817 right through until the 1960s. There’s also quite a bit of sugar, described simply as “Garton”. Which is the name of the producer. I’ve guessed it was No. 3 invert.

All the hops were from the most recent season, 1889. Two types from Kent and one from Bavaria. Which in this period usually means Hallertau.

This period of Truman logs lacking any indication of FG, I’ve just had to guess. As there would have been a Brettanomyces secondary fermentation, the rate of attenuation would have been high for a beer of its strength. 

1890 Truman Imperial Stout
pale malt	14.75 lb	71.08%
brown malt	2.00 lb	9.64%
black malt	1.00 lb	4.82%
No. 3 invert sugar	3.00 lb	14.46%
Fuggles 120 mins	4.75 oz
Fuggles 60 mins	4.75 oz
Hallertau 30 mins	2.50 oz
Goldings dry hops	1.00 oz
OG	1097
FG	1025
ABV	9.53
Apparent attenuation	74.23%
IBU	120
SRM	41
Mash at	157º F
Sparge at	175º F
Boil time	120 minutes
pitching temp	60º F
Yeast	Wyeast 1099 Whitbread Ale

Other Imperial Stouts after WW II

Just a quick post. Been busy today with what, I hope, will be my last exam ever. It was all a bit weird.

The name Imperial Stout was used by quite a few breweries after WW II. Mostly for pretty feeble beer. If you thought Barclay Perkins effort was a bit feeble, take a look at this lot. The weakest, from Russell, is only about the strength of Mild Ale. 

Sorry, I missed the weakest McEwan sample, which doesn't even reach 3% ABV.

Only the beers from Bass/Worthington (almost certainly the same beer) and Carlsberg come anywhere near to living up to the name.

Post WW II Imperial Stout
Year	Brewer	Beer	OG	FG	ABV	App. Atten-uation	colour
1948	McEwan	Imperial Stout	1047	1018.5	3.68	60.64%
1949	McEwan	Imperial Stout	1039.5	1017	2.90	56.96%
1949	McEwan	Imperial Stout	1046.4	1014.4	4.14	68.97%	275
1950	Carlsberg	Imperial Stout	1077.1	1025.9	6.64	66.41%	315
1950	McEwan	Imperial Stout	1043	1014.4	3.70	66.51%
1950	Unknown	Imperial Stout	1066.8	1017	6.49	74.55%	350
1951	Bents	Imperial Stone Stout	1039.7	1006.8	4.28	82.87%
1952	Bents	Imperial Stone Stout	1041.3	1007.1	4.45	82.81%	100
1953	Bass	Imperial Stout	1078.2	1025.1	6.90	67.90%	375
1954	Bents	Imperial Stone Stout	1039.8	1006.5	4.34	83.67%	200
1954	Plymouth	Brown Imperial Stout	1048.6	1018.5	3.89	61.93%	375
1954	Russells	Imperial Stout	1041.6	1016.8	3.20	59.62%	175
1955	Bass	Imperial Stout	1078.8	1018.4	7.90	76.65%	375
1955	Worthington	Imperial Stout	1078.2	1017.3	7.97	77.88%	325
1956	Bass	Imperial Stout	1077.5	1027.9	6.43	64.00%	350
1959	Plymouth	Imperial Brown Stout	1045.1	1016.4	3.71	63.64%	350
1959	Russell	Imperial Stout	1039.4	1014.2	3.26	63.96%	200
1966	Bass	Imperial Stout	1077.2	1027.7	6.41	64.12%	312
Source:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.
Thomas Usher Gravity Book held at the Scottish Brewing Archive, document number  TU/6/11.