Blog Tracker
26-04-2017, 09:06
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2017/04/lets-brew-wednesday-1962-lees-archer.html)
https://3.bp.blogspot.com/-KuskAyVParQ/WO9Wph6wXKI/AAAAAAAAb5w/fyUCWIIyC7QfMhk_XaI575bTKfRgNSbHQCLcB/s400/Lees_Archer_Stout_1961.jpg (https://3.bp.blogspot.com/-KuskAyVParQ/WO9Wph6wXKI/AAAAAAAAb5w/fyUCWIIyC7QfMhk_XaI575bTKfRgNSbHQCLcB/s1600/Lees_Archer_Stout_1961.jpg)
I’ve been scouring my brewing records looking for Milk Stouts. And I have to say that I’ve found disappointingly few.
I’m not totally sure why that is. From labels and advertisements it’s clear that a high proportion of breweries had a Milk Stout in their portfolio. Most likely explanation I can think of is that an ordinary Stout had lactose added at racking time. Though I could be wrong.
Imagine my delight, then, at spotting lactose in Lees Archer Stout. I’ve published a recipe for Lees Stout from 1952 which didn’t contain lactose. Looking through the records, I saw that they only started using it in 1956. Which seems quite late for introducing a Milk Stout.
Though it seems that they never billed it as such. The labels I’ve seen for Archer Stout make no mention of milk sugar. They don’t even claim that it’s sweet. Strange, as it contains about the same percentage of lactose as other Milk Stouts.
Archer Stout wasn’t the only Lees beer to contain lactose. Their Best Mild did, too. Though, intriguingly, not their Ordinary Mild. Make of that what you will.
Turning to the beer itself, Archer Stout has quite a complicated grist, consisting of three malts, one adjunct and four sugars. The brown malt in my recipe is a substitution for something called “oak dried” malt. Brown malt seems like the best equivalent. There’s also a reasonable amount of flaked oats in the recipe. So it’s odd that the brewery didn’t claim Archer was either an Oatmeal or a Milk Stout.
The No. 3 invert is another substitution, this time for CDM and HX. CDM I’m pretty sure was a dark sugar, based on its usage at various breweries. HX I’ve no idea about
I know nothing about the hops, other than that most were English with a tiny amount of Styrians, just 2 out of the total of 28 lbs. Fuggles seems a good bet for this type of beer, but, as usual, feel free to substitute any appropriate English hop.
As Lees couldn’t be arsed to note down the FG, I’ve had to make a guess. It could be wildly wrong, though I doubt it could have been much lower. Could have been higher.
1962 Lees Archer Stout
pale malt
2.75 lb
40.26%
brown malt
1.00 lb
14.64%
black malt
0.50 lb
7.32%
flaked oat
0.33 lb
4.83%
No. 3 invert sugar
0.75 lb
10.98%
No. 4 invert sugar
0.50 lb
7.32%
lactose
1.00 lb
14.64%
Fuggles 90 min
0.75 oz
Fuggles 30 min
0.75 oz
OG
1036
FG
1014
ABV
2.91
Apparent attenuation
61.11%
IBU
20
SRM
29
Mash at
152º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
60º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2017/04/lets-brew-wednesday-1962-lees-archer.html)
https://3.bp.blogspot.com/-KuskAyVParQ/WO9Wph6wXKI/AAAAAAAAb5w/fyUCWIIyC7QfMhk_XaI575bTKfRgNSbHQCLcB/s400/Lees_Archer_Stout_1961.jpg (https://3.bp.blogspot.com/-KuskAyVParQ/WO9Wph6wXKI/AAAAAAAAb5w/fyUCWIIyC7QfMhk_XaI575bTKfRgNSbHQCLcB/s1600/Lees_Archer_Stout_1961.jpg)
I’ve been scouring my brewing records looking for Milk Stouts. And I have to say that I’ve found disappointingly few.
I’m not totally sure why that is. From labels and advertisements it’s clear that a high proportion of breweries had a Milk Stout in their portfolio. Most likely explanation I can think of is that an ordinary Stout had lactose added at racking time. Though I could be wrong.
Imagine my delight, then, at spotting lactose in Lees Archer Stout. I’ve published a recipe for Lees Stout from 1952 which didn’t contain lactose. Looking through the records, I saw that they only started using it in 1956. Which seems quite late for introducing a Milk Stout.
Though it seems that they never billed it as such. The labels I’ve seen for Archer Stout make no mention of milk sugar. They don’t even claim that it’s sweet. Strange, as it contains about the same percentage of lactose as other Milk Stouts.
Archer Stout wasn’t the only Lees beer to contain lactose. Their Best Mild did, too. Though, intriguingly, not their Ordinary Mild. Make of that what you will.
Turning to the beer itself, Archer Stout has quite a complicated grist, consisting of three malts, one adjunct and four sugars. The brown malt in my recipe is a substitution for something called “oak dried” malt. Brown malt seems like the best equivalent. There’s also a reasonable amount of flaked oats in the recipe. So it’s odd that the brewery didn’t claim Archer was either an Oatmeal or a Milk Stout.
The No. 3 invert is another substitution, this time for CDM and HX. CDM I’m pretty sure was a dark sugar, based on its usage at various breweries. HX I’ve no idea about
I know nothing about the hops, other than that most were English with a tiny amount of Styrians, just 2 out of the total of 28 lbs. Fuggles seems a good bet for this type of beer, but, as usual, feel free to substitute any appropriate English hop.
As Lees couldn’t be arsed to note down the FG, I’ve had to make a guess. It could be wildly wrong, though I doubt it could have been much lower. Could have been higher.
1962 Lees Archer Stout
pale malt
2.75 lb
40.26%
brown malt
1.00 lb
14.64%
black malt
0.50 lb
7.32%
flaked oat
0.33 lb
4.83%
No. 3 invert sugar
0.75 lb
10.98%
No. 4 invert sugar
0.50 lb
7.32%
lactose
1.00 lb
14.64%
Fuggles 90 min
0.75 oz
Fuggles 30 min
0.75 oz
OG
1036
FG
1014
ABV
2.91
Apparent attenuation
61.11%
IBU
20
SRM
29
Mash at
152º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
60º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2017/04/lets-brew-wednesday-1962-lees-archer.html)