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Whitbread’s Double Stout (1880)
Specialty Beer • All Grain • 1.20 gal
Historical beer - set for 1 UK gallon scale as needed
May 23, 2008 am 10:56am
4.0/5.0 0 ratings
Ingredients (All Grain, 1.20 gal)
- 3.75 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1.25 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- .2 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 1.2 oz
Fuggle - 4.8 AA% whole; boiled 90 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
White Labs WLP017 Whitbread Ale
White Labs WLP017 Whitbread Ale
Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily.
Notes
produce a stiff mash at 66°C (150°F). Maintain 66±1°C (150±2°F) for three hours 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. Cool. Strain and rinse the hops. Recipe adapted from Country Beermakers / Old British Beers. Mature for 6 months.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.106 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.020 | 0.995 - 1.035 | |
| Color: | 34.0 SRM | 1 - 50 | |
| Alcohol: | 11.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 112.8 IBU | 0 - 100 | |
Discussion
brewed
2008-06-16 10:33am
Brewed 5 gallon batch last night. Actual preboil volume collected was 7 gallons. 1.5 hr boil down to final volume. Actual OG on my system was 1.095-1.100. Cheers!
brewed
2008-06-16 10:33am
double post
mash
2008-06-16 6:36pm
did you really mash for 3 hours?
mash schedule
2008-06-17 6:53pm
yep...3 hours to take the dogs for a walk and break down all those complex sugars in the brown malt to make it more fermentable. If you brew this use a blow off! Very active initial fermentation in my 6.5 gallon carboy. All that Brown malt gives off a great coffee-like odor that fills the house...good stuff
fg
2008-07-07 1:57pm
transfered to secondary - FG = 1.026, roughly 10% abv. sample tastes great already
It's amazing
2008-11-18 9:14pm
pulled a sample of this tonight to see how it is coming a long and it is amazingly good. Add this to your brew list as I don't plan on sharing. Will brew this again soon!
Post a Comment
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