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29-09-2010, 08:10
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It seems like ages since the last Let's Brew. Probably because it has been ages. I should have published this last week. But somehow managed to forget.

Lees Stout this time. Between 1930 and 1951, Lees didn't brew a Stout at all. When they did start brewing one again, it was a very different beer. The pre-war Stout had an OG of over 1050, you'll see this one is notably weaker. And a good bit more sugary.

English Stouts changed considerably during the 20th century. They became, weaker, less hoppy and sweeter. By the 1950's, Stout was also becoming pretty much exclusively a bottled beer. In 1956, Lees changed their Stout, upping the sugar content to over 40%. About a third of the sugar was in the form of lactose, which boosted the FG to 1024 and reduced the ABV to 2.25%. Many breweries did something similar, though some did still continue to brew drier, more attenuated Stouts. Ironically, around the same time Guinness did the exact opposite, increasing the attenation to make their Stout even drier.


That's me done, so over to Kristen . . . .







JW Lees - 1952 - Stout
General info: Stout! Really? Not really that stouty of a stout? Looks very much to me like a Guinness-y type stout with much less hop. Maybe more like a Murphys. Oats instead of flaked barley. No roasted barley!? Now how can it be a stout? 20% sugar? Ok, now this is looking more and more like a dark mild to me. Seems actually quite close to their mild. Where do we draw the line? More importantly, does it really matter?


Beer Specifics




Recipe by percentages
Gravity (OG)


1.038


52.6% English 2 Row
4.8% Oats
Gravity (FG)


1.011


5.7% Crystal 75L
20% Invert No1
ABV


3.59%


5.5% Chocolate malt


Apparent attenuation


70.85%


5.7% Brown malt


Real attenuation


58.04%


5.5% Black malt


IBU


17.5




Mash
90min@147°F


1.08qt/lb


SRM


51






90min@63.9°C


2.26L/kg


EBC


100.5




























Boil


1.75 hours






































Homebrew @ 70%


Craft @ 80%


Grist


5gal


19L


10bbl


10hl
English 2 Row


3.81
lb


1.732
kg


206.43
lb


79.76
kg
Crystal 75L


0.41
lb


0.189
kg


22.47
lb


8.68
kg
Chocolate malt


0.40
lb


0.183
kg


21.77
lb


8.41
kg
Brown malt


0.41
lb


0.189
kg


22.47
lb


8.68
kg
Black malt


0.40
lb


0.183
kg


21.77
lb


8.41
kg
Oats


0.35
lb


0.159
kg


18.96
lb


7.32
kg
Invert No1


1.45
lb


0.660
kg


78.64
lb


30.38
kg




























Hops
























Fuggle 5.5% 90min


0.41
oz


11.7
g


25.53
oz


0.617
kg
Fuggle 5.5% 30min


0.41
oz


11.7
g


25.53
oz


0.617
kg


























Fermentation


63°F /17.2°C






































Yeast
Manchester ale


1318 London Ale Yeast III -
























Tasting Notes:
Dark. Check that. Pretty damned dark. Big rich dark malt. Espresso, mocha, hints of cocoa and toasted bread crumbs. Touches of raisins and figs. Not thin but crisp. Quite mouth filling for being such a light beer. Side-by-side, it’s good from a bottle, really great from a cask. Simply, a delicious, elbowy little 'stout'.

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