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03-05-2017, 07:25
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2017/05/lets-brew-wednesday-1956-lees-stout.html)
https://1.bp.blogspot.com/-jBewQQQEwgk/WPelslk9lzI/AAAAAAAAb9M/sk27zrt2deQuF6Q9bvXT2pved_p4eSAkQCLcB/s400/Lees_Archer_Stout_1966.JPG (https://1.bp.blogspot.com/-jBewQQQEwgk/WPelslk9lzI/AAAAAAAAb9M/sk27zrt2deQuF6Q9bvXT2pved_p4eSAkQCLcB/s1600/Lees_Archer_Stout_1966.JPG)
Lees changed around their Stout recipe quite a bit in the 1950’s and 1960’s. But 1956 was a significant year. Because that’s when they started adding lactose to it.
Usually I’ll tell you how simple an old recipe is. Not in this case. Because it’s a dead complicated one. Four malts, four sugars and one adjunct. Though I’ve simplified the sugars a bit, it’s still quite a long list of ingredients.
It’s a slightly odd grist, as it contains two base malts, mild malt and PA malt, the latter being the poshest type of pale malt. Strange that they’d use it in a Stout, where it wouldn’t really be noticeable. There’s also a pretty high percentage of crystal malt, but a relatively small amount of roast malt, just a little black malt.
The sugars in the original were black invert, HX and CDM. The first is obviously No. 4 invert, the latter two I’ve replaced with No. 3 invert, which is probably as close as you’ll get.
What else do I need to tell you? Oh yes, the FG is a guess. As are the hop variety, Fuggles. As usual, all the brewing record tells us is that they were English.
1956 Lees Stout
pale malt
1.75 lb
24.14%
mild malt
1.25 lb
17.24%
black malt
0.50 lb
6.90%
crystal malt 60 L
0.75 lb
10.34%
flaked oat
0.50 lb
6.90%
No. 3 invert sugar
1.25 lb
17.24%
No. 4 invert sugar
0.50 lb
6.90%
lactose
0.75 lb
10.34%
Fuggles 90 min
0.75 oz
Fuggles 30 min
0.75 oz
OG
1038
FG
1015
ABV
3.04
Apparent attenuation
60.53%
IBU
18
SRM
30
Mash at
151º 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/2017/05/lets-brew-wednesday-1956-lees-stout.html)
https://1.bp.blogspot.com/-jBewQQQEwgk/WPelslk9lzI/AAAAAAAAb9M/sk27zrt2deQuF6Q9bvXT2pved_p4eSAkQCLcB/s400/Lees_Archer_Stout_1966.JPG (https://1.bp.blogspot.com/-jBewQQQEwgk/WPelslk9lzI/AAAAAAAAb9M/sk27zrt2deQuF6Q9bvXT2pved_p4eSAkQCLcB/s1600/Lees_Archer_Stout_1966.JPG)
Lees changed around their Stout recipe quite a bit in the 1950’s and 1960’s. But 1956 was a significant year. Because that’s when they started adding lactose to it.
Usually I’ll tell you how simple an old recipe is. Not in this case. Because it’s a dead complicated one. Four malts, four sugars and one adjunct. Though I’ve simplified the sugars a bit, it’s still quite a long list of ingredients.
It’s a slightly odd grist, as it contains two base malts, mild malt and PA malt, the latter being the poshest type of pale malt. Strange that they’d use it in a Stout, where it wouldn’t really be noticeable. There’s also a pretty high percentage of crystal malt, but a relatively small amount of roast malt, just a little black malt.
The sugars in the original were black invert, HX and CDM. The first is obviously No. 4 invert, the latter two I’ve replaced with No. 3 invert, which is probably as close as you’ll get.
What else do I need to tell you? Oh yes, the FG is a guess. As are the hop variety, Fuggles. As usual, all the brewing record tells us is that they were English.
1956 Lees Stout
pale malt
1.75 lb
24.14%
mild malt
1.25 lb
17.24%
black malt
0.50 lb
6.90%
crystal malt 60 L
0.75 lb
10.34%
flaked oat
0.50 lb
6.90%
No. 3 invert sugar
1.25 lb
17.24%
No. 4 invert sugar
0.50 lb
6.90%
lactose
0.75 lb
10.34%
Fuggles 90 min
0.75 oz
Fuggles 30 min
0.75 oz
OG
1038
FG
1015
ABV
3.04
Apparent attenuation
60.53%
IBU
18
SRM
30
Mash at
151º 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/2017/05/lets-brew-wednesday-1956-lees-stout.html)