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22-07-2023, 08:53
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/07/lets-brew-1959-watney-dairy-maid-sweet.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tt4EyAD18gs9U_zBeqERafs5foY5ZwIysS4t3B6HUg kgPXck084dAB-cwVd2f-xN1BBseOD15vFg5nIc1eUyWM-0CNckKfXAvHwSvj4sM1kfBTAIt_NVVS_5eMBCuAzCsetvXggZE xaXhL8WqWg9270ctdyodj_KU6exeQM39WG-sf56r1uY3BhZ4r4/w329-h400/Watneys_Dairymaid_Dweet_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tt4EyAD18gs9U_zBeqERafs5foY5ZwIysS4t3B6HUg kgPXck084dAB-cwVd2f-xN1BBseOD15vFg5nIc1eUyWM-0CNckKfXAvHwSvj4sM1kfBTAIt_NVVS_5eMBCuAzCsetvXggZE xaXhL8WqWg9270ctdyodj_KU6exeQM39WG-sf56r1uY3BhZ4r4/s951/Watneys_Dairymaid_Dweet_Stout.jpg)
A bit of an odd one, this. It’s a Watney beer, but it wasn’t brewed in London. This is a beer that was brewed there, but I have none of those brewing records. Luckily for me, Usher in Trowbridge also brewed some Watney beers. And I have some of their records.
A typical watery postwar Stout, you might say. But, being a Watney beer, it wasn’t as simple as that. 680 barrels were brewed. But then another 108 barrels of various shit were added at raking time. Bottoms, returned beer – all the crap brewers were so keen on not wasting.
In addition, there were also 2.25 gallons per barrel of candy sugar added. The net result being a rise in the effective OG by 3.6º to 1034.º. I’ve added a half pound of candy to account for this.
The base recipe looks normal enough. There’s a mild malt base with black malt for colour. The sugar is split between granules, which I assume is just plain white sugar and CDM (Caramelised Dextro-Maltose). For the latter, I’ve substituted mostly No. 3 invert, along with a little caramel.
Odd is what’s missing: lactose. The names “Dairy Maid” and “Sweet Stout” imply its presence. But I’m pretty sure it contained none, as it’s not mentioned the Whitbread Gravity Book analyses. Which usually made a point of doing so.
Weirdest ingredient is ginger, 26 oz of which were added to the 680 barrels. Which for this size of batch works out to bugger all.
A fairly typical underlet mash process was employed.
action
barrels
strike heat
tap heat
mash
85
154º F
146º F
underlet
10
154º F
149º F
sparge 1
170º F
152º F
sparge 2
160º F
156º F
A single type of East Kent hops from the 1958 harvest was used.
1959 Watney Dairy Maid Sweet Stout
mild malt
5.00 lb
67.80%
black malt
0.67 lb
9.08%
flaked maize
0.25 lb
3.39%
No. 3 invert sugar
0.50 lb
6.78%
cane sugar
0.33 lb
4.47%
candy sugar
0.50 lb
6.78%
caramel 2000 SRM
0.125 lb
1.69%
ginger
pinch
Goldings 45 mins
0.75 oz
Goldings 15 mins
0.50 oz
OG
1034
FG
1012
ABV
2.91
Apparent attenuation
64.71%
IBU
14
SRM
33
Mash at
150º F
Sparge at
170º F
Boil time
45 minutes
pitching temp
60º F
Yeast
WLP023 Burton Ale
More... (http://barclayperkins.blogspot.com/2023/07/lets-brew-1959-watney-dairy-maid-sweet.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tt4EyAD18gs9U_zBeqERafs5foY5ZwIysS4t3B6HUg kgPXck084dAB-cwVd2f-xN1BBseOD15vFg5nIc1eUyWM-0CNckKfXAvHwSvj4sM1kfBTAIt_NVVS_5eMBCuAzCsetvXggZE xaXhL8WqWg9270ctdyodj_KU6exeQM39WG-sf56r1uY3BhZ4r4/w329-h400/Watneys_Dairymaid_Dweet_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tt4EyAD18gs9U_zBeqERafs5foY5ZwIysS4t3B6HUg kgPXck084dAB-cwVd2f-xN1BBseOD15vFg5nIc1eUyWM-0CNckKfXAvHwSvj4sM1kfBTAIt_NVVS_5eMBCuAzCsetvXggZE xaXhL8WqWg9270ctdyodj_KU6exeQM39WG-sf56r1uY3BhZ4r4/s951/Watneys_Dairymaid_Dweet_Stout.jpg)
A bit of an odd one, this. It’s a Watney beer, but it wasn’t brewed in London. This is a beer that was brewed there, but I have none of those brewing records. Luckily for me, Usher in Trowbridge also brewed some Watney beers. And I have some of their records.
A typical watery postwar Stout, you might say. But, being a Watney beer, it wasn’t as simple as that. 680 barrels were brewed. But then another 108 barrels of various shit were added at raking time. Bottoms, returned beer – all the crap brewers were so keen on not wasting.
In addition, there were also 2.25 gallons per barrel of candy sugar added. The net result being a rise in the effective OG by 3.6º to 1034.º. I’ve added a half pound of candy to account for this.
The base recipe looks normal enough. There’s a mild malt base with black malt for colour. The sugar is split between granules, which I assume is just plain white sugar and CDM (Caramelised Dextro-Maltose). For the latter, I’ve substituted mostly No. 3 invert, along with a little caramel.
Odd is what’s missing: lactose. The names “Dairy Maid” and “Sweet Stout” imply its presence. But I’m pretty sure it contained none, as it’s not mentioned the Whitbread Gravity Book analyses. Which usually made a point of doing so.
Weirdest ingredient is ginger, 26 oz of which were added to the 680 barrels. Which for this size of batch works out to bugger all.
A fairly typical underlet mash process was employed.
action
barrels
strike heat
tap heat
mash
85
154º F
146º F
underlet
10
154º F
149º F
sparge 1
170º F
152º F
sparge 2
160º F
156º F
A single type of East Kent hops from the 1958 harvest was used.
1959 Watney Dairy Maid Sweet Stout
mild malt
5.00 lb
67.80%
black malt
0.67 lb
9.08%
flaked maize
0.25 lb
3.39%
No. 3 invert sugar
0.50 lb
6.78%
cane sugar
0.33 lb
4.47%
candy sugar
0.50 lb
6.78%
caramel 2000 SRM
0.125 lb
1.69%
ginger
pinch
Goldings 45 mins
0.75 oz
Goldings 15 mins
0.50 oz
OG
1034
FG
1012
ABV
2.91
Apparent attenuation
64.71%
IBU
14
SRM
33
Mash at
150º F
Sparge at
170º F
Boil time
45 minutes
pitching temp
60º F
Yeast
WLP023 Burton Ale
More... (http://barclayperkins.blogspot.com/2023/07/lets-brew-1959-watney-dairy-maid-sweet.html)