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19-12-2020, 07:26
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2020/12/lets-brew-1964-elgood-stout.html)
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The Stouts from regional breweries are an odd lot. Lots of them have the winning combination of very low OG and high FG.
Pretty sure what you get is a beer that’s watery and sweet at the same time. This falls into that category. Though it isn’t as insanely under-attenuated as some Scottish Sweet Stouts. The weakest as were under 2% ABV.A simple recipe, where black malt does the heavy lifting for the stout character. While the base is a mix of pale and mild malt. While a lot of the colour derives from a big slug of caramel.
I wonder who drank Stouts like this? Grannies are what comes to my mind. But is that just because when I saw people drinking this type of stuff in the 1970s, they’d been drinking it for decades? Sweet Stout was trendy once. There wouldn’t be so many examples, otherwise.
1964 Elgood Stout
mild malt
2.00 lb
28.25%
pale malt
3.50 lb
49.44%
black malt
0.33 lb
4.66%
No. 3 invert sugar
0.50 lb
7.06%
caramel 1000 SRM
0.75 lb
10.59%
Fuggles 95 mins
0.75 oz
Fuggles 30 mins
0.50 oz
OG
1030
FG
1013
ABV
2.25
Apparent attenuation
56.67%
IBU
19
SRM
44
Mash at
150º F
Sparge at
168º F
Boil time
95 minutes
pitching temp
60º F
Yeast
WLP025 Southwold
This recipe appears in my book about UK beer after WW II. You can buy it here:
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/2020/12/lets-brew-1964-elgood-stout.html)
https://1.bp.blogspot.com/-zQ_WrhaGMzM/X9ycSmx0TQI/AAAAAAAAijs/ZjrDa0b7Kj0O_0XZ8Acz-WNHSQ1eTuGUACLcBGAsYHQ/s320/Elgood_Stout_1947.jpg (https://1.bp.blogspot.com/-zQ_WrhaGMzM/X9ycSmx0TQI/AAAAAAAAijs/ZjrDa0b7Kj0O_0XZ8Acz-WNHSQ1eTuGUACLcBGAsYHQ/s594/Elgood_Stout_1947.jpg)
The Stouts from regional breweries are an odd lot. Lots of them have the winning combination of very low OG and high FG.
Pretty sure what you get is a beer that’s watery and sweet at the same time. This falls into that category. Though it isn’t as insanely under-attenuated as some Scottish Sweet Stouts. The weakest as were under 2% ABV.A simple recipe, where black malt does the heavy lifting for the stout character. While the base is a mix of pale and mild malt. While a lot of the colour derives from a big slug of caramel.
I wonder who drank Stouts like this? Grannies are what comes to my mind. But is that just because when I saw people drinking this type of stuff in the 1970s, they’d been drinking it for decades? Sweet Stout was trendy once. There wouldn’t be so many examples, otherwise.
1964 Elgood Stout
mild malt
2.00 lb
28.25%
pale malt
3.50 lb
49.44%
black malt
0.33 lb
4.66%
No. 3 invert sugar
0.50 lb
7.06%
caramel 1000 SRM
0.75 lb
10.59%
Fuggles 95 mins
0.75 oz
Fuggles 30 mins
0.50 oz
OG
1030
FG
1013
ABV
2.25
Apparent attenuation
56.67%
IBU
19
SRM
44
Mash at
150º F
Sparge at
168º F
Boil time
95 minutes
pitching temp
60º F
Yeast
WLP025 Southwold
This recipe appears in my book about UK beer after WW II. You can buy it here:
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/2020/12/lets-brew-1964-elgood-stout.html)