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24-10-2018, 08:42
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2018/10/lets-brew-wednesday-1966-maclay-oat.html)
https://4.bp.blogspot.com/-mPMH8hut1UE/W79DdoVAc7I/AAAAAAAAfdg/plo21SdoHQUqT27TyvA77gUeezCSF_LtwCLcBGAs/s400/Maclays_Oatmalt_Stout_1963.jpg (https://4.bp.blogspot.com/-mPMH8hut1UE/W79DdoVAc7I/AAAAAAAAfdg/plo21SdoHQUqT27TyvA77gUeezCSF_LtwCLcBGAs/s1600/Maclays_Oatmalt_Stout_1963.jpg)
Just when I thought Maclay’s records were as exciting a wet February weekend in Skegness, they throw in something completely different. Not an Oatmeal Stout, but an Oat Malt Stout.
Maclay were the first to brew an Oat Stout, way back in the 1890s. They tried to patent Oat Malt Stout, but other brewers simply used flaked oats and called their beers Oatmeal Stout. It’s weird that the two new types of Stout that appeared 1890 – 1910 both came from small, regional breweries. Oat Stout by Maclay, Milk Stout by Mackeson.
While London brewers threw in a token amount of flaked oats into their Oatmeal Stout, Maclay’s version always contained a considerable proportion of oat malt. In this example, it makes up a full third of the grist.
1966 Maclay Oat Malt Stout
pale malt
3.25 lb
42.15%
black malt
0.67 lb
8.69%
malted oats
2.50 lb
32.43%
No. 3 invert sugar
1.25 lb
16.21%
caramel 5000 SRM
0.04 lb
0.52%
Fuggles 90 mins
0.50 oz
Fuggles 60 mins
0.50 oz
Fuggles 30 mins
0.50 oz
OG
1035
FG
1012
ABV
3.04
Apparent attenuation
65.71%
IBU
21
SRM
34
Mash at
145º F
Sparge at
165º F
Boil time
90 minutes
pitching temp
62º F
Yeast
WLP028 Edinburgh Ale
You can find this recipe, along with literally hundreds of others, in my post-WW II British brewing:
http://www.lulu.com/content/paperback-book/austerity/23181344 (http://www.lulu.com/content/paperback-book/austerity/23181344)
https://2.bp.blogspot.com/-RmaoqYOczY4/W1tPUnpqvpI/AAAAAAAAe98/RyJHYLG_tSURahghqLGJt1bgEb-7MiBFwCLcBGAs/s400/Austerity_front_thumb.jpg (http://www.lulu.com/content/paperback-book/austerity/23181344)
More... (http://barclayperkins.blogspot.com/2018/10/lets-brew-wednesday-1966-maclay-oat.html)
https://4.bp.blogspot.com/-mPMH8hut1UE/W79DdoVAc7I/AAAAAAAAfdg/plo21SdoHQUqT27TyvA77gUeezCSF_LtwCLcBGAs/s400/Maclays_Oatmalt_Stout_1963.jpg (https://4.bp.blogspot.com/-mPMH8hut1UE/W79DdoVAc7I/AAAAAAAAfdg/plo21SdoHQUqT27TyvA77gUeezCSF_LtwCLcBGAs/s1600/Maclays_Oatmalt_Stout_1963.jpg)
Just when I thought Maclay’s records were as exciting a wet February weekend in Skegness, they throw in something completely different. Not an Oatmeal Stout, but an Oat Malt Stout.
Maclay were the first to brew an Oat Stout, way back in the 1890s. They tried to patent Oat Malt Stout, but other brewers simply used flaked oats and called their beers Oatmeal Stout. It’s weird that the two new types of Stout that appeared 1890 – 1910 both came from small, regional breweries. Oat Stout by Maclay, Milk Stout by Mackeson.
While London brewers threw in a token amount of flaked oats into their Oatmeal Stout, Maclay’s version always contained a considerable proportion of oat malt. In this example, it makes up a full third of the grist.
1966 Maclay Oat Malt Stout
pale malt
3.25 lb
42.15%
black malt
0.67 lb
8.69%
malted oats
2.50 lb
32.43%
No. 3 invert sugar
1.25 lb
16.21%
caramel 5000 SRM
0.04 lb
0.52%
Fuggles 90 mins
0.50 oz
Fuggles 60 mins
0.50 oz
Fuggles 30 mins
0.50 oz
OG
1035
FG
1012
ABV
3.04
Apparent attenuation
65.71%
IBU
21
SRM
34
Mash at
145º F
Sparge at
165º F
Boil time
90 minutes
pitching temp
62º F
Yeast
WLP028 Edinburgh Ale
You can find this recipe, along with literally hundreds of others, in my post-WW II British brewing:
http://www.lulu.com/content/paperback-book/austerity/23181344 (http://www.lulu.com/content/paperback-book/austerity/23181344)
https://2.bp.blogspot.com/-RmaoqYOczY4/W1tPUnpqvpI/AAAAAAAAe98/RyJHYLG_tSURahghqLGJt1bgEb-7MiBFwCLcBGAs/s400/Austerity_front_thumb.jpg (http://www.lulu.com/content/paperback-book/austerity/23181344)
More... (http://barclayperkins.blogspot.com/2018/10/lets-brew-wednesday-1966-maclay-oat.html)