Carlsberg Stout...

[ACBEV]

I have a grist list in imperial quarters for Carlsberg stout from 1870...

2 Pale Malt
9 Amber Malt
1 Black Malt
3 Brown Malt
OG: 1.077

I've converted into home brew size using this conversion: IQ / 1.9 x 1000 = grams for each malt (with a little rounding)

1050g Pale Malt 12.7%
4750g Amber Malt 57.2%
525g Black Malt 6.3%
1575g Brown Malt 19%
400g Wheat Malt 4.8%

I added the wheat malt to bring OG to 1.077 and to aid head retention, also helps with DP.

Back in the day amber and brown malt had some diastatic power, unlike modern malts. According to BF recipe thingy, DP is 24, which is low for conversion. Any suggestions!

 

[dan125]

That does look like a lot of amber/brown - can you just sub the modern versions 1:1 for the old?
Sounds like one for @EddtheBrew

 

[ACBEV]

can you just sub the modern versions 1:1 for the old?

I had a vain hope I could sub 1.1, but no hope me thinks. I might have a go at making some 19th century brown and amber, if I can find out how it was made. Would be useful as I have wanted to make an amber ale from 1800s, which is mostly amber malt.

 

[Slid]

Interesting question! I would be very loathe to use that much grain on an experiment that I had little faith in. Could you scale it back to one gallon and then when it goes a bit weird, it is just one of those things?

Have to say that the Amber and Brown Malts from your recipe may not be the same as what they are today.

 

[simon12]

If you use distillers malt instead of pale it can convert 10 times its weight but I have no idea where you can buy it in small quantities.

 

[MickDundee]

If you use distillers malt instead of pale it can convert 10 times its weight but I have no idea where you can buy it in small quantities.

GEB sell it https://www.geterbrewed.com/crisp-premium-distilling-malt/

 

[Slid]

If you use distillers malt instead of pale it can convert 10 times its weight but I have no idea where you can buy it in small quantities.

Well, every day, a new fact. I did a quick search on-line and the Bairds site suggests that a Distillers Malt might have four times the diastatic power of a Pale Ale malt, so this could be an approach.

http://www.bairds-malt.co.uk/Bairds-Malt/Technical/bairds-malt-technical-malt-analysis

 

[Clint]

Phew! I thought they'd brought out another awful beer....

 

[ACBEV]

Thanks guys... Very interesting, especially distilling malt.

A couple of things of interest (to me anyway!). According to Kristen England most amber malt has diastatic power (which ones, I have no idea). So, I will mini mash some and see. Also he states that MFB produce an aromatic amber malt that is closer to original amber malt. I suspect most modern amber malt isn't so different from the 19th century malt. So, I reckon I can disregard the DP warning on BF and brew the recipe as is.

 

[alsch890]

Off topic I know but I have had Carlsberg Stout, thought proabbly not that recipe. Carlsberg used to brew domestically in Malawi although I think they have sold to a French company now. Bit silly drinking Carlsberg when all the surrounding countries have great local beers but thats the way it was, not sure why malawi never had a local brewer.

You ordered a "green" if you wanted the normal lager, a "brown" for a kind of ale and then "black" if you wanted the stout. At least you never had to utter the real name.... :-)