8 replies to this topic

[EWW]

Here you go all. This is a historical recipe that is fantastic with 6+ months of age under it's belt. I'm brewing 10 gallons of this next week to be enjoyed in the winter months.Whitbread’s Double Stout (1880) Batch Size 6.00 gal.Mash Efficiency 72 %Original Gravity 1.106 Terminal Gravity 1.020 Color 33.98 °SRM Bitterness 115.0 IBU Alcohol (%volume) 11.4 %8.75 lbs. English 2-row Pale 6.25 lbs. English Brown Malt 1.00 lbs. British Black Patent 6.0 oz. Fuggle (Whole, 4.75 %AA) boiled 90 min. Yeast : White Labs WLP017 Whitebread Ale produce a stiff mash at 66°C (150°F). Maintain 66±1°C (150±2°F) for at least 90 minutes then raise the temperature to 77°C (170°F) for 30 minutes. Sparge slowly with water at 82-85°C (180-185°F) to obtain the required volume. Boil with hops for 1 ½ hours.Let this age for about 6 months and then enjoy!

[zymot]

No roasted malt? Interesting.Almost 50% of the bill is brown & black patent. Interesting. Do you use a certain type of brown malt?How would you describe this stout?zymot

[EWW]

No roasted malt? Interesting.Almost 50% of the bill is brown & black patent. Interesting. Do you use a certain type of brown malt?How would you describe this stout?zymot

I use Thomas Fawcett brown malt. I'm bad at describing beers in detail. The best way to describe this one is a toned down RIS that is more about balance then harsh roast which is what I associate with a RIS. It's black with a slight rose hue when held up to the light. It has a nice mouth feel (medium-medium full) and a prominent aroma that suggests coffee and good chocolate. Overall the flavor is complex. Hops are there for balance, but not prominent by any means. You get a nice roast flavor, but I didn't get any harsh astringency that I associate with big stouts. The flavor of the brown malt, black patent, and alcohol meld together well with the age and create a very nice dark fruit character to support the roasty toasty flavors. People from my club really liked this ... even the people who claim to hate black patent with a passion. If there's anything I'm missing that you want to know just ask.

[zymot]

I have a baltic porter I brewed. I went and did a decoction and boiled some first runnings for a rich malliard affect. I over did it and it came out somewhat jagermeister-ish. It is mellowing out some.I am looking for somethign to brew and blend with it. I was thinking a basic high OG porter would be good and your recipe looks much like a porter recipe.So you used brown malt as opposed to chocolate? Looks interesting, I will use some of what you got here.Thanks,zymot

[EWW]

not me ... based off of the Whitbread brewers logs. The Durden Park Beer Circle did a lot of work and research on historic British beers and converting them to modern ingredients as needed. FWIW today's brown malt is a lot different then the historic brown malt was (i.e. Historic had diastic power - mod does not). Originally porters and stout porters (i.e. stouts) were made of an even higher % of brown malt up to 100% brown malt. The switch was made to pale malt + specialties because pale malt was more cost effective for the breweries. Brown Malt has different flavor then chocolate malt...IMO it is a more toasty roast.

[Pseudolus]

This looks intriguing. (I followed your link from the "What should I brew when on R&R" thread.) Have you tasted any samples? Any reaction?

[EWW]

This looks intriguing. (I followed your link from the "What should I brew when on R&R" thread.) Have you tasted any samples? Any reaction?

I have 10 gallons of the 2nd batch of this aging in kegs as I type, and drank a 5 gallon keg of it last winter. This is a spectacular recipe IMO, and I plan to brew it x1/year. I am also planning to bottle a few from each batch to do vertical tastings to see how this progresses over the years. Tasting notes above (see March 29th post)

[EWW]

I have 10 gallons of the 2nd batch of this aging in kegs as I type, and drank a 5 gallon keg of it last winter. This is a spectacular recipe IMO, and I plan to brew it x1/year. I am also planning to bottle a few from each batch to do vertical tastings to see how this progresses over the years. Tasting notes above (see March 29th post)

Just put a keg of this on tap. ZOMG sooo tasty. Time to brew this years batch. I'll probably brew this at teach a friend on Nov. 6th

[EWW]

Just put on the 2011 version of this recipe - brewed in October and sampled it vs. The 2010. 2010 aged real nice and has more overall complexity. This beer is worth it's price in ingredients.