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1914 Barclay Perkins Imperial Stout

PostPosted: Sun Oct 01, 2017 22:05
by HTH1975
I brewed a historic recipe today, a 1914 Imperial Stout weighing in at 10%.

Simple grist with just 73% pale, 18% brown malt and 9% black malt. 71 IBUs.

The strangest part is the mash thickness of 1.67L/Kg. This was very thick and difficult to mix towards the end of mashing in. I stuck with it though as it's specific to the recipe, plus my mash tun was almost maxed out anyway with almost no room for more water. It was fine though and the mash recirculated fine with good efficiency.

Both the mash stand and boil were two hours. With such a thick mash, there was a lot of sparge liquor but still got enough wort at the desired gravity without sparging past 1.020

It's black as night, good bold bitterness and fantastic coffee taste and aroma. Can't wait till it's ready.

The recipe calls for 80% attenuation, so I went for two packs of Nottingham yeast, plus it's alcohol tolerant to 14%. Hopefully it won't ferment all of the body out of the beer.

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Re: 1914 Barclay Perkins Imperial Stout

PostPosted: Mon Oct 02, 2017 16:23
by Rolfster
This sounds very interesting and quite full on! I'm sure it will be great. When are you drinking it chrimbo 18?

Re: 1914 Barclay Perkins Imperial Stout

PostPosted: Mon Oct 02, 2017 19:57
by HTH1975
Rolfster wrote:This sounds very interesting and quite full on! I'm sure it will be great. When are you drinking it chrimbo 18?


It wasn't as full on as it sounds - just need to plan it; much like any brew really.

Pitching some yeast nutrient and two sachets of Nottingham has ensured a massive krausen and a vigorous ferment when I checked this evening. That was around 20 hours after pitching.

I know the general concensus is that this will likely take a year to age, but I've found the last 10% stout I made was absolutely fine fresh, then at 3 and 6 months pretty much the same.

Re: 1914 Barclay Perkins Imperial Stout

PostPosted: Tue Oct 03, 2017 11:23
by robwalker
I think you'll hit around 1.014 with Nottingham. Good luck!

Re: 1914 Barclay Perkins Imperial Stout

PostPosted: Tue Oct 03, 2017 18:21
by HTH1975
robwalker wrote:I think you'll hit around 1.014 with Nottingham. Good luck!


It's 1.094 OG and 1.017 FG, predicted in software. Probably wouldn't want it much more than that.

Will see what FG I get from fast-fermented sample.

Re: 1914 Barclay Perkins Imperial Stout

PostPosted: Tue Oct 03, 2017 21:44
by rlemkin
Sounds lovely!

Re: 1914 Barclay Perkins Imperial Stout

PostPosted: Wed Oct 04, 2017 07:16
by Rolfster
What was the mash temperature?

Re: 1914 Barclay Perkins Imperial Stout

PostPosted: Wed Oct 04, 2017 12:24
by HTH1975
Rolfster wrote:What was the mash temperature?


66C mash - managed to maintain it for two hours, well more like three as I forgot to heat the sparge liquor. Just used lots of blankets to lag the mash tun.

Re: 1914 Barclay Perkins Imperial Stout

PostPosted: Wed Oct 04, 2017 12:26
by HTH1975
Will be dry hopping it soon

Re: 1914 Barclay Perkins Imperial Stout

PostPosted: Tue Oct 10, 2017 19:38
by HTH1975
Well, it’s stuck at 1.045 - won’t budge. Tried building a 5L starter that was going like the clappers - added it to the FV. Nothing.

Not sure whether to bother trying champagne yeast or just dump it and start again.

Anyone? Bueller?

Re: 1914 Barclay Perkins Imperial Stout

PostPosted: Tue Oct 10, 2017 21:51
by rlemkin
Champagne yeast won't help. Could always try US-05 or a saison strain?

Re: 1914 Barclay Perkins Imperial Stout

PostPosted: Tue Oct 10, 2017 22:33
by Rolfster
This looks like the thing ..... if you can get hold of it !
https://www.whitelabs.com/yeast-bank/wl ... -ale-yeast

Re: 1914 Barclay Perkins Imperial Stout

PostPosted: Tue Oct 10, 2017 22:36
by Rolfster
Random thought. My beers that have stuck all kicked off once I'd bottled up. I kinda think it's down to moving between vessels. What about just moving it to another fv?

Don't dump it!

Re: 1914 Barclay Perkins Imperial Stout

PostPosted: Wed Oct 11, 2017 07:53
by HTH1975
I’d tried rousing the yeast and got nothing.

I’ve went with the ‘dilute and add sugar to dry it out’ route. Will see how that plays out. It’s fernenting again, but depends if it drys out or stalls around 1.045 again.

IBUs now off for the recipe, but could fairly easily add bitterness with hop oil if required, or just boil up some DME with hops.

This ain’t over yet.