Shut up about Barclay Perkins - Let's Brew - 1941 Whitbread London Stout
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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 |
|
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