Monday 1 November 2010

Let's Brew Wednesday - 1952 Mackeson Stout

I'm not sure if I'm a couple of days early or very late with the Let's Brew Wedenesday. Let's be positive. A couple of days early.

We've another Mackeson recipe for you. This time from the beer's glory years, just after WW II. A few years after this beer was brewed, Mackeson was accounting for a round half of all Whitbread's production. They brewed at just about all of the breweries under their control. In 1959 that included: Chiswell Street (where the beer below was brewed), Stockport, Kirkstall and Hythe.






Now over to Kristen . . . . .





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.


xxxxxxx

5 comments:

Matt said...

The mention of my hometown Stockport caught my eye and left me wondering where Mackeson's was brewed.

Stockport CAMRA's pub guide provides the answer.

"The Royal Oak Brewery still stands on Higher Hillgate and is being converted into residential use...taken over by Manchester Brewery Company in 1923...then mothballed until WW2 when first the Cornbrook brewery and then, from 1943, Whitbread brewed there. There are records of Mackeson milk stout being brewed...until 1959."

Anonymous said...

I JUST PURCHASED YOUR PORTER AND STOUT ,LAST TWO BOTTLES ON THE SHELF, ARE THE RECIPES ON YOUR BLOG?

Ron Pattinson said...

Anonymous, not that I can remember. But after more than a thousand posts, I could just have forgotten.

Anonymous said...

The percentages of the recipe does not tally up!

Ron Pattinson said...

Anonymous, that's true. Not sure what went wrong with that table. Though if you copy it, you'll see there's an invisible second lactose entry of 7.9%. If you include that, the total is 100%.