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Mackeson - 1952 - Stout
General info: Mackesons Sweet stout 16 years on from the last one. Not a ton has really changed with the percentages in the grist. About the same about of lactose added back in the primings. About the same amounts of sugars. Where you really see the biggest difference is in the size of the beer. We've dropped nearly 9 gravity points and about 1% in alcohol. The color comes down a good ways also. The hopping levels stay pretty much the same so the BU of this beer goes up a bit. A very neat side-by-side comparison of what was Mackeson stout.
Beer Specifics


Recipe by percentages
Gravity (OG)
1.042


68.5% English Pale malt
2.6% Cane Sugar
Gravity (FG)
1.016


4.9% Brown Malt
7.9% Lactose
ABV
3.47%


5.3% Chocolate malt
7.9% Lactose
Apparent attenuation
61.91%


2.9% Invert No3


Real attenuation
50.71%













IBU
31.6


Mash
90min@143°F
0.86qt/lb


SRM
33



90min@61.7°C
1.79L/kg


EBC
65.7

















Boil
1 hours





















Homebrew @ 70%
Craft @ 80%
Grist
5gal
19L
10bbl
10hl
English Pale malt
6.66
lb
3.030
kg
361.07
lb
139.51
kg
Brown Malt
0.48
lb
0.219
kg
26.06
lb
10.07
kg
Chocolate malt
0.52
lb
0.235
kg
28.05
lb
10.84
kg
Invert No3
0.28
lb
0.128
kg
15.20
lb
5.87
kg
Cane Sugar
0.26
lb
0.117
kg
13.94
lb
5.38
kg
Lactose
10.60
oz
303.2
g
41.50
lb
16.03
kg


18.790


306.946


527.32768





Hops












Goldings 4.5% 60min
1.31
oz
37.0
g
80.94
oz
1.956
kg
Goldings 4.5% 30min
0.53
oz
15.1
g
33.01
oz
0.798
kg















Fermentation
63°F /17.2°C



























Yeast
Manchester ale


1318 London Ale Yeast III -















Tasting Notes: Very very much similar to the 1936 version just toned down a bit more. The 'lighter' product makes it even smoother and more drinkable. Yes, kinda lame to do two of the same recipes nearly back to back. However, even with near identical grist, the drop in gravity and percents across the board make this unto its own. I think its even better than the ’36 version.


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