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16-11-2019, 07:13
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2019/11/lets-brew-1941-whitbread-london-stout.html)
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By this point London Stout was being brewed single-gyle. Unless you count London Oatmeal Stout a separate beer. It was the first time that it hadn’t been part of a parti-gyle since WW I.
The reason was simple. Porter was discontinued the previous year. As was Extra Stout, a beer brewed for the Belgian market. When they decided to brew Mackeson single-gyle, there was nothing left for London Stout to be parti-gyled with.
Other than a 0.5º drop in gravity, there’s no real difference from the previous year’s version. The ingredients in the grist, and their proportions, are near as dammit identical.
The hops are slightly different: Whitbread Mid-Kent from the 1940 and 1941 harvests, plus some rather old New Zealand from 1938.
1941 Whitbread London Stout
pale malt
7.25 lb
75.05%
brown malt
0.75 lb
7.76%
chocolate malt
0.75 lb
7.76%
flaked oats
0.08 lb
0.83%
No. 3 invert sugar
0.50 lb
5.18%
caramel 1000 SRM
0.33 lb
3.42%
Fuggles 75 mins
1.00 oz
Fuggles 30 mins
0.75 oz
OG
1042
FG
1011.5
ABV
4.03
Apparent attenuation
72.62%
IBU
21
SRM
38
Mash at
149º F
After underlet
152º 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-1941-whitbread-london-stout.html)
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By this point London Stout was being brewed single-gyle. Unless you count London Oatmeal Stout a separate beer. It was the first time that it hadn’t been part of a parti-gyle since WW I.
The reason was simple. Porter was discontinued the previous year. As was Extra Stout, a beer brewed for the Belgian market. When they decided to brew Mackeson single-gyle, there was nothing left for London Stout to be parti-gyled with.
Other than a 0.5º drop in gravity, there’s no real difference from the previous year’s version. The ingredients in the grist, and their proportions, are near as dammit identical.
The hops are slightly different: Whitbread Mid-Kent from the 1940 and 1941 harvests, plus some rather old New Zealand from 1938.
1941 Whitbread London Stout
pale malt
7.25 lb
75.05%
brown malt
0.75 lb
7.76%
chocolate malt
0.75 lb
7.76%
flaked oats
0.08 lb
0.83%
No. 3 invert sugar
0.50 lb
5.18%
caramel 1000 SRM
0.33 lb
3.42%
Fuggles 75 mins
1.00 oz
Fuggles 30 mins
0.75 oz
OG
1042
FG
1011.5
ABV
4.03
Apparent attenuation
72.62%
IBU
21
SRM
38
Mash at
149º F
After underlet
152º 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-1941-whitbread-london-stout.html)