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20-11-2019, 07:05
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2019/11/lets-brew-wednesday-1943-whitbread_20.html)
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The year 1943 was when things in the UK brewing industry started to stabilise. Gravities had stopped falling and the ingredients were no longer changing much. Other than all the oats used specifically that year.
Though something strange has happened to London Stout. Now not only is it an Oatmeal Stout, but also a Milk Stout. For some reason lactose has suddenly appeared. At least I assume that’s what “milk paste” is.
Now that got me wondering. Because “milk paste” also appears in the Mackeson recipe around the same time. The odd thing about the Mackeson recipes is that there’s no trace of lactose, usually. Because it was only added at racking time. Which has me thinking: was the same true of London Stout? Did it always have lactose, added at racking time, in it, too?
Elsewhere in the grist, one of the ironies of wartime restrictions is that, for the first time, London Oatmeal Stout contained a significant quantity of oats. Though that wouldn’t last for long.
The hops were Whitbread Mid-Kent from 1941 and 1942, Mid-Kent from 1942, Sussex from 1942 and samples. A bit of everything, really.
1943 Whitbread London Stout
mild malt
5.50 lb
61.25%
brown malt
0.50 lb
5.57%
chocolate malt
0.75 lb
8.35%
oat malt
0.07 lb
0.78%
flaked oats
1.00 lb
11.14%
lactose
0.50 lb
5.57%
No. 3 invert sugar
0.33 lb
3.67%
caramel 1000 SRM
0.33 lb
3.67%
Fuggles 60 mins
1.00 oz
Fuggles 30 mins
1.00 oz
OG
1039.5
FG
1012.5
ABV
3.57
Apparent attenuation
68.35%
IBU
23
SRM
37
Mash at
147º F
After underlet
152º F
Sparge at
170º F
Boil time
60 minutes
pitching temp
62º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2019/11/lets-brew-wednesday-1943-whitbread_20.html)
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The year 1943 was when things in the UK brewing industry started to stabilise. Gravities had stopped falling and the ingredients were no longer changing much. Other than all the oats used specifically that year.
Though something strange has happened to London Stout. Now not only is it an Oatmeal Stout, but also a Milk Stout. For some reason lactose has suddenly appeared. At least I assume that’s what “milk paste” is.
Now that got me wondering. Because “milk paste” also appears in the Mackeson recipe around the same time. The odd thing about the Mackeson recipes is that there’s no trace of lactose, usually. Because it was only added at racking time. Which has me thinking: was the same true of London Stout? Did it always have lactose, added at racking time, in it, too?
Elsewhere in the grist, one of the ironies of wartime restrictions is that, for the first time, London Oatmeal Stout contained a significant quantity of oats. Though that wouldn’t last for long.
The hops were Whitbread Mid-Kent from 1941 and 1942, Mid-Kent from 1942, Sussex from 1942 and samples. A bit of everything, really.
1943 Whitbread London Stout
mild malt
5.50 lb
61.25%
brown malt
0.50 lb
5.57%
chocolate malt
0.75 lb
8.35%
oat malt
0.07 lb
0.78%
flaked oats
1.00 lb
11.14%
lactose
0.50 lb
5.57%
No. 3 invert sugar
0.33 lb
3.67%
caramel 1000 SRM
0.33 lb
3.67%
Fuggles 60 mins
1.00 oz
Fuggles 30 mins
1.00 oz
OG
1039.5
FG
1012.5
ABV
3.57
Apparent attenuation
68.35%
IBU
23
SRM
37
Mash at
147º F
After underlet
152º F
Sparge at
170º F
Boil time
60 minutes
pitching temp
62º F
Yeast
Wyeast 1099 Whitbread Ale
More... (http://barclayperkins.blogspot.com/2019/11/lets-brew-wednesday-1943-whitbread_20.html)