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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