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Shut up about Barclay Perkins - Let's Brew Wednesday - 1956 Lees Stout
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Lees changed around their Stout recipe quite a bit in the 1950’s and 1960’s. But 1956 was a significant year. Because that’s when they started adding lactose to it.
Usually I’ll tell you how simple an old recipe is. Not in this case. Because it’s a dead complicated one. Four malts, four sugars and one adjunct. Though I’ve simplified the sugars a bit, it’s still quite a long list of ingredients.
It’s a slightly odd grist, as it contains two base malts, mild malt and PA malt, the latter being the poshest type of pale malt. Strange that they’d use it in a Stout, where it wouldn’t really be noticeable. There’s also a pretty high percentage of crystal malt, but a relatively small amount of roast malt, just a little black malt.
The sugars in the original were black invert, HX and CDM. The first is obviously No. 4 invert, the latter two I’ve replaced with No. 3 invert, which is probably as close as you’ll get.
What else do I need to tell you? Oh yes, the FG is a guess. As are the hop variety, Fuggles. As usual, all the brewing record tells us is that they were English.
1956 Lees Stout |
pale malt |
1.75 lb |
24.14% |
mild malt |
1.25 lb |
17.24% |
black malt |
0.50 lb |
6.90% |
crystal malt 60 L |
0.75 lb |
10.34% |
flaked oat |
0.50 lb |
6.90% |
No. 3 invert sugar |
1.25 lb |
17.24% |
No. 4 invert sugar |
0.50 lb |
6.90% |
lactose |
0.75 lb |
10.34% |
Fuggles 90 min |
0.75 oz |
|
Fuggles 30 min |
0.75 oz |
|
OG |
1038 |
|
FG |
1015 |
|
ABV |
3.04 |
|
Apparent attenuation |
60.53% |
|
IBU |
18 |
|
SRM |
30 |
|
Mash at |
151º F |
|
Sparge at |
170º F |
|
Boil time |
90 minutes |
|
pitching temp |
60º F |
|
Yeast |
Wyeast 1318 London ale III (Boddingtons) |
|
More...
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