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02-11-2019, 06:15
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2019/11/lets-brew-1940-whitbread-mackeson-stout.html)
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The third beer in Whitbread’s Stout parti-gyle was Mackeson. Which may sound a little odd, it being a Milk Stout. But, on account of the particular way Whitbread brewed Mackeson, that wasn’t a problem.
Because the lactose wasn’t added in the copper, as you might expect, but at racking time in the form of primings. Meaning it was no problem to parti-gyle it with other beers. Before the addition of lactose, the rate of attenuation of Mackeson was very similar to that of London Stout, somewhere around 70%.
For something which today would be described as a Sweet Stout, this version of Mackeson is surprisingly robustly hopped. And, even after the addition of the lactose, the rate of attenuation isn’t that low – still over 60%. Far greater than the ridiculously under-attenuated Sweet Stouts to be found at the time in Scotland. Meaning the finished beer probably tasted bitter-sweet rather than just overpoweringly sweet.
Whitbread were already brewing large quantities of Mackeson before the war. It was a beer very much in vogue and, like Bass and Guinness, was also sold in other breweries’ tied houses. A sure sign of a beer that was a cut above the norm.
1940 Whitbread Mackeson Stout
pale malt
9.00 lb
70.98%
brown malt
1.00 lb
7.89%
chocolate malt
1.00 lb
7.89%
flaked oats
0.10 lb
0.79%
No. 3 invert sugar
0.50 lb
3.94%
lactose
0.75 lb
5.91%
caramel 1000 SRM
0.33 lb
2.60%
Fuggles 75 mins
1.50 oz
Goldings 30 mins
1.50 oz
OG
1056
FG
1021
ABV
4.63
Apparent attenuation
62.50%
IBU
32
SRM
42
Mash at
150º F
Sparge at
170º F
Boil time
75 minutes
pitching temp
62º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2019/11/lets-brew-1940-whitbread-mackeson-stout.html)
https://1.bp.blogspot.com/-lq94YH1gSfI/Xbwkg5jIptI/AAAAAAAAhUQ/2-EU2FmxIp42I53Ganv4FHywI_GB1ocJwCLcBGAsYHQ/s400/Mackeson_Milk_Stout_2.JPG (https://1.bp.blogspot.com/-lq94YH1gSfI/Xbwkg5jIptI/AAAAAAAAhUQ/2-EU2FmxIp42I53Ganv4FHywI_GB1ocJwCLcBGAsYHQ/s1600/Mackeson_Milk_Stout_2.JPG)
The third beer in Whitbread’s Stout parti-gyle was Mackeson. Which may sound a little odd, it being a Milk Stout. But, on account of the particular way Whitbread brewed Mackeson, that wasn’t a problem.
Because the lactose wasn’t added in the copper, as you might expect, but at racking time in the form of primings. Meaning it was no problem to parti-gyle it with other beers. Before the addition of lactose, the rate of attenuation of Mackeson was very similar to that of London Stout, somewhere around 70%.
For something which today would be described as a Sweet Stout, this version of Mackeson is surprisingly robustly hopped. And, even after the addition of the lactose, the rate of attenuation isn’t that low – still over 60%. Far greater than the ridiculously under-attenuated Sweet Stouts to be found at the time in Scotland. Meaning the finished beer probably tasted bitter-sweet rather than just overpoweringly sweet.
Whitbread were already brewing large quantities of Mackeson before the war. It was a beer very much in vogue and, like Bass and Guinness, was also sold in other breweries’ tied houses. A sure sign of a beer that was a cut above the norm.
1940 Whitbread Mackeson Stout
pale malt
9.00 lb
70.98%
brown malt
1.00 lb
7.89%
chocolate malt
1.00 lb
7.89%
flaked oats
0.10 lb
0.79%
No. 3 invert sugar
0.50 lb
3.94%
lactose
0.75 lb
5.91%
caramel 1000 SRM
0.33 lb
2.60%
Fuggles 75 mins
1.50 oz
Goldings 30 mins
1.50 oz
OG
1056
FG
1021
ABV
4.63
Apparent attenuation
62.50%
IBU
32
SRM
42
Mash at
150º F
Sparge at
170º F
Boil time
75 minutes
pitching temp
62º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2019/11/lets-brew-1940-whitbread-mackeson-stout.html)