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Stout No.448 (1878) - Reid's Griffin Brewery, London.
Specialty Beer • All Grain • 1.20 gal
Historical Stout
June 11, 2008 am 11:37am
0.0/5.0 0 ratings
Ingredients (All Grain, 1.20 gal)
- 3.25 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- .375 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- .14 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 1.85 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.
- .28 oz
Goldings - 5.0 AA% whole; boiled 0 min
Goldings
Mild. Slightly flowery.
-
White Labs WLP013 London Ale
White Labs WLP013 London Ale
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
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. Adapted from Country Beermakers / Old British Beers dry hop with the goldings Mature for 6-7 months.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.079 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.015 | 0.995 - 1.035 | |
| Color: | 26.3 SRM | 1 - 50 | |
| Alcohol: | 8.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 176.1 IBU | 0 - 100 | |
Discussion
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