London! revised

Tinkering. I can't help tinkering. Especially with my books.

Material is a big problem. I keep piling up new piles of it. Seems such a shame to waste it. That's why I've spent this week updating "London!". To unpile that pile.

"Guess how many pages it's got now, Andrew"

"I can't hear you dad, I've got headphones on."

"Go on, guess."

"I still can't hear you."

More than 600, that's how many. I'll tell you, as it doesn't seem to interest Andrew much. "London!" has more than doubled in size. But not in price. Super duper value.

What's been added? Lots more ludicrous detail. Armies of numbers, all neatly arranged in rows. More, more, more of everything.

Stuff, shedloads of stuff, about London breweries: Barclay Perkins, Beasley, Cannon, Charrington, City of London, Combe, Courage, Fullers, Hoare, Lovibond, Mann, Meux, Noakes, Raggett, Reid, Smith Garrett, Taylor Walker, Watney, Wenlock, Whitbread. And a few more I can't remember now.






Buy the updated "London!" now. You'll only regret it if you don't.

Let's Brew Wednesday - 1890 Truman Imperial, Double and SS Stout

Hey, hey, hey. As Krusty would say. The party-gyling fun has spread to Let's Brew Wednesday. And when I say fun, I mean mind-numbing tedium.

We've a thrice [check that's a real word] of Stouts, all magically spun from the same set of grains. If you've managed to stay conscious throuugh my party-gyling posts you'll have a good idea how Truman did that. Not magic, but still an impressive feat of mathematics. They didn't have claulators back in the 1890's. Even if they had, Truman wouldn't have let their brewers use them. Even in the 1970's their brewers had to perform all their calculations on a slate.

That Truman produced so many Stouts (in addition to these three there was also a Running Stout, Keeping Stout and Double Export Stout) is a sign of  the popularity of such beers. And a testament to the commercial flexibility provided by party-gyling. A glance at any 19th-century brewery price list will confirm just how widespread a technique it was. How else could a small brewery have 15 different products?



I think that's me about done. There are some party-gyle logs singing like sirens. Excuse me while I go and smash into some rocks . . . . .





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Truman - 1890 - Imperial - Double - SS stouts
General info: A wonderful example of how to gyle. This is a set of three big ass stouts made from a single mash. Imperial Brown stout, a double stout and a tasty little (1.070!) SS-type export stout. The sheer volume of this original beer was mindboggling. Over 33,000 gallons of beer! Its literaly unbelivable. You'll be surprised that, although similar, these beers are all quite different and great each in their own right. This is something everyone must try.
Beer Specifics			Recipe by percentages
Gravity (OG)	1.081		38% English pale malt			15.4% Raw sugar
Gravity (FG)	1.019		35.1% Englsih pale malt			0%
ABV	8.21%		10.4% Brown malt			0%
Apparent attenuation	76.06%		1.2% Black malt
Real attenuation	62.31%
IBU	82.0		Mash	120min@152°F		1.3qt/lb
SRM	35			120min@66.7°C		2.73L/kg
EBC	69.4
			Boil	2 hours
	Homebrew @ 70%				Craft @ 80%
Grist	5gal		19L		10bbl		10hl
English pale malt 1	5.97	lb	2.717	kg	323.81	lb	125.11	kg
Englsih pale malt 2	5.52	lb	2.511	kg	299.26	lb	115.62	kg
Brown malt	1.63	lb	0.743	kg	88.49	lb	34.19	kg
Black malt	0.18	lb	0.083	kg	9.87	lb	3.81	kg
Raw sugar	2.42	lb	1.103	kg	131.40	lb	50.77	kg
	15.720		7.157		852.83416
Hops
Goldings 4.5% 120min	4.54	oz	128.8	g	281.57	oz	6.803	kg
Hallertauer Mittelfrüh 3.5% 30min	1.39	oz	39.4	g	86.08	oz	2.080	kg
Goldings 4.5% dry hop	1.72	oz	48.8	g	106.73	oz	2.579	kg
Fermentation	62°F /16.7°C
Yeast	Nottingham ale yeast
	1968 London ESB Ale Yeast  - WLP002 English Ale Yeast
Tasting Notes: All of the beers are big and dark. A ton of rich brown malt character rather than the black malt of more contemporary stouts. Each is very fruit with a butt ton of hops chucked in. Rum raisins, port, brandie cherries and roast malt tannins. Each can be aged however the IBSt really takes on a life of its own in the bottle.

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Imp	5gal	19L	10bbl	10hL
G1 - vol	1.42	5.38	2.83	2.83
G1 - grav	1.113	1.113	1.113	1.113
G1 - BU	127	127	127	127
G2 - vol	0.81	3.07	1.61	1.61
G2 - grav	1.090	1.090	1.090	1.090
G2 - BU	91	91	91	91
G3 - vol	0.28	1.06	0.56	0.56
G3 - grav	1.038	1.038	1.038	1.038
G3 - BU	42	42	42	42
Hopping	1.92oz/gal	14.41g/L	3.73lb/bbl	1.44kg/hL
Totals	OG 1.097	FG 1.022	BU 106	Abv 9.9%

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Dbl	5gal	19L	10bbl	10hL
G1 - vol	0.74	2.81	1.48	1.48
G1 - grav	1.113	1.113	1.113	1.113
G1 - BU	127	127	127	127
G2 - vol	1.11	4.22	2.22	2.22
G2 - grav	1.090	1.090	1.090	1.090
G2 - BU	91	91	91	91
G3 - vol	0.65	2.46	1.30	1.30
G3 - grav	1.038	1.038	1.038	1.038
G3 - BU	42	42	42	42
Hopping	1.92oz/gal	14.41g/L	3.73lb/bbl	1.44kg/hL
Totals	OG 1.083	FG 1.017	BU 88.9	Abv 8.8%

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SS	5gal	19L	10bbl	10hL
G1 - vol	0.42	1.60	0.84	0.84
G1 - grav	1.113	1.113	1.113	1.113
G1 - BU	127	127	127	127
G2 - vol	0.96	3.66	1.93	1.93
G2 - grav	1.090	1.090	1.090	1.090
G2 - BU	91	91	91	91
G3 - vol	1.11	4.24	2.23	2.23
G3 - grav	1.038	1.038	1.038	1.038
G3 - BU	42	42	42	42
Hopping	1.92oz/gal	14.41g/L	3.73lb/bbl	1.44kg/hL
Totals	OG 1.071	FG 1.014	BU 75.2	Abv 7.5%

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	5gal	19L	10bbl	10hL
Gyle 1	2.58	9.80	5.16	5.16
Gyle 2	2.88	10.95	5.76	5.76
Gyle 3	2.04	7.76	4.08	4.08
Totals	7.50	28.50	15.00	15.00

Ingredients and technique

Grist & such
Very typical stout grist for the time. Two different pale malts of which only the best malt should be used. A good amount of brown malt with even more sugar added. White sugar can be used but I prefer something with a little more complexity. Invert No2 is great or dark brown muscavado sugar. If you want to do something neat, try using some Gula Jawa. The sugar was added with about 35% of it going into each of the first two gyles and then the remainder going into the last gyle.

Hops
The hops were absolutely fresh being less than a year old. A massive amount of hops went into this thing at nearly 5 pounds per barrel. The dry hopping was also huge with IBSt, Double  and SS having around 0.85lb/bbl, 0.5lb/bbl and 0.25lb/bbl. One of the most interesting things with this beer was the use of Bavarian hops. Nearly ¼ of all the hops were Hallertauer-like.

Mash & Boil
There were a ton of small little infusions to keep the temperature up. They started with a short 30min rest at 145F (63C) and then jacked it up to 158F (70C) for two hours. I’ve done both this double rest and a single rest splitting the difference at 152F (67C) and found that there isn’t really that much difference. I found the double rest to add a little more complexity that the single but not overly so. The boil was two hours for the first two gyles and then three hours for the last.

Fermentation, Conditioning & Serving
All these beers were fermented a moderately low temperature and the stronger the stout the more it was aged. Aim for about 2.1 volumes of CO2 using either corn sugar or glucose syrup and around 1 million cells/ ml of beer. Serve at cellar temp per the usual.

Gyling & Blending
We’ve been over gyling many times before the only thing different for this one is that there is a third gyle. Each are sugared, hopped and boiled separately and then blended prefermentation. One of the interesting things in this set of gyles is that Truman, for some reason, did a tiny bit of post-fermentation blending with the three beers. The recipe provided is for the usual amounts with a bit of a twist. When doing any of the volumes the amount of total beer you will get out will be about 50% more (5gal = 7.5gal). Here are the specific breakdowns for each beer with al the numbers and the general amounts by ‘volume’. Good luck!