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Shut up about Barclay Perkins - Let's Brew - 1940 Whitbread Mackeson Stout
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The third beer in Whitbread’s Stout parti-gyle was Mackeson. Which may sound a little odd, it being a Milk Stout. But, on account of the particular way Whitbread brewed Mackeson, that wasn’t a problem.
Because the lactose wasn’t added in the copper, as you might expect, but at racking time in the form of primings. Meaning it was no problem to parti-gyle it with other beers. Before the addition of lactose, the rate of attenuation of Mackeson was very similar to that of London Stout, somewhere around 70%.
For something which today would be described as a Sweet Stout, this version of Mackeson is surprisingly robustly hopped. And, even after the addition of the lactose, the rate of attenuation isn’t that low – still over 60%. Far greater than the ridiculously under-attenuated Sweet Stouts to be found at the time in Scotland. Meaning the finished beer probably tasted bitter-sweet rather than just overpoweringly sweet.
Whitbread were already brewing large quantities of Mackeson before the war. It was a beer very much in vogue and, like Bass and Guinness, was also sold in other breweries’ tied houses. A sure sign of a beer that was a cut above the norm.
1940 Whitbread Mackeson Stout |
pale malt |
9.00 lb |
70.98% |
brown malt |
1.00 lb |
7.89% |
chocolate malt |
1.00 lb |
7.89% |
flaked oats |
0.10 lb |
0.79% |
No. 3 invert sugar |
0.50 lb |
3.94% |
lactose |
0.75 lb |
5.91% |
caramel 1000 SRM |
0.33 lb |
2.60% |
Fuggles 75 mins |
1.50 oz |
|
Goldings 30 mins |
1.50 oz |
|
OG |
1056 |
|
FG |
1021 |
|
ABV |
4.63 |
|
Apparent attenuation |
62.50% |
|
IBU |
32 |
|
SRM |
42 |
|
Mash at |
150º F |
|
Sparge at |
170º F |
|
Boil time |
75 minutes |
|
pitching temp |
62º F |
|
Yeast |
Wyeast 1099 Whitbread Ale |
|
More...
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