Can you remember the gist of my last Mackeson post? No. OK, I'll repeat it. The lactose additions don't feature at all in the brewing records. So the OG in the logs doesn't match that found by analysis of the finished beer.
Here's what the Gravity Books, Whitbread and Truman have to say:
Mackeson 1933 -1966 | ||||||||||
Year | Beer | Price | size | package | Acidity | FG | OG | Colour | ABV | atten-uation |
1933 | Mackeson Stout | 9d | pint | bottled | 1052.2 | |||||
1933 | Mackeson Stout | 8d | pint | bottled | 1053.7 | |||||
1938 | Mackeson Stout | 10d | pint | bottled | 1057.7 | |||||
1943 | Mackeson Milk Stout | pint | bottled | 0.04 | 1020.7 | 1045.7 | ! + 28 | 3.22 | 54.70% | |
1947 | Mackeson Milk Stout | 1/6d | pint | bottled | 0.06 | 1017.4 | 1040.3 | 1 + 14 | 2.95 | 56.82% |
1951 | Mackeson Stout | 1/3.5d | half pint | bottled | 1047.2 | |||||
1954 | Mackeson Stout | 1/3.5d | half pint | bottled | 0.04 | 1019.5 | 1046.6 | 1 + 20 | 3.49 | 58.15% |
1957 | Mackeson Stout | 1/4d | half pint | bottled | 0.06 | 1015.9 | 1046.3 | 250 | 3.93 | 65.66% |
1959 | Mackeson Stout ( | 1/4d | half pint | bottled | 1020.8 | 1046.2 | 250 | 3.27 | 54.98% | |
1959 | Mackeson Stout ( | 1/4d | half pint | bottled | 1019.7 | 1046.7 | 275 | 3.48 | 57.82% | |
1959 | Mackeson Stout (Kirkstall gyle 117) | 1/4d | half pint | bottled | 1020.4 | 1046.5 | 350 | 3.36 | 56.13% | |
1959 | Mackeson Stout (Hythe gyle 168) | 1/4d | half pint | bottled | 1017.8 | 1046 | 400 | 3.64 | 61.30% | |
1960 | Mackeson Stout | 1/4d | half pint | bottled | 1019 | 1045 | 250 | 3.35 | 57.78% | |
1960 | Mackeson Stout | 1/4d | half pint | bottled | 0.05 | 1019.2 | 1046.4 | 300 | 3.51 | 58.62% |
1961 | Mackeson Stout | 1/4d | half pint | bottled | 1019 | 1046 | 250 | 3.48 | 58.70% | |
1963 | Mackeson Stout | 1/5.5d | half pint | bottled | 1019 | 1045 | 250 | 3.35 | 57.78% | |
1966 | Mackeson | 1/7.5d | half pint | bottled | 1044 | |||||
Sources: Truman Gravity Book Whitbread Gravity Book | ||||||||||
This is what the brewing records say:
Mackeson Stout 1936 - 1963 | |||||||||||||||
Date | Year | Beer | OG | FG | ABV | App. Attenu-ation | lbs hops/ qtr | hops lb/brl | barrels | lbs hops | qtrs malt | boil time (hours) | boil time (hours) | Pitch temp | colour |
26th Oct | 1936 | Mackeson Stout | 1051.1 | 1017.0 | 4.51 | 66.73% | 6.95 | 1.47 | 639 | 938 | 135 | 1.33 | 1.25 | 62º | 18.5 brown 1 red |
31st May | 1937 | Mackeson Stout | 1051.4 | 1016.5 | 4.62 | 67.90% | 6.95 | 1.48 | 317 | 469 | 67.5 | 1.25 | 1.00 | 62º | 18.5 brown 1 red |
1st Jun | 1937 | Mackeson Stout | 1051.3 | 1016.0 | 4.67 | 68.81% | 6.94 | 1.45 | 255 | 938 | 135.25 | 1.25 | 1.00 | 62º | 17.5 brown 1 red |
7th Jun | 1937 | Mackeson Stout | 1050.8 | 1016.5 | 4.54 | 67.52% | 6.94 | 1.45 | 647 | 941 | 135.5 | 1.25 | 1.50 | 62º | 19 brown 1 red |
19th Apr | 1938 | Mackeson Stout | 1051.7 | 1016.5 | 4.66 | 68.09% | 6.94 | 1.50 | 621 | 930 | 134 | 1.25 | 1.42 | 62º | 19 brown 1 red |
20th Apr | 1938 | Mackeson Stout | 1051.5 | 1016.0 | 4.70 | 68.93% | 6.94 | 1.46 | 105 | 930 | 134 | 1.25 | 1.08 | 62º | 17 brown 1 red |
9th Aug | 1939 | Mackeson Stout | 1051.0 | 1015.5 | 4.70 | 69.61% | 6.94 | 1.41 | 290 | 930 | 134 | 1.25 | 1.42 | 62º | 19 brown 1 red |
10th Aug | 1939 | Mackeson Stout | 1051.2 | 1017.5 | 4.46 | 65.82% | 6.89 | 1.43 | 380 | 937 | 136 | 1.25 | 1.42 | 62º | 19 brown 1 red |
14th Aug | 1939 | Mackeson Stout | 1050.9 | 1015.5 | 4.68 | 69.55% | 6.93 | 1.44 | 325 | 468 | 67.5 | 1.25 | 1.25 | 62º | 20 brown 1 red |
10th Oct | 1939 | Mackeson Stout | 1050.9 | 1017.0 | 4.48 | 66.60% | 7.40 | 1.59 | 469 | 984 | 133 | 1.25 | 1.50 | 62º | 17 brown 1 red |
22nd Aug | 1939 | Mackeson Stout | 1051.8 | 1017.5 | 4.54 | 66.22% | 7.40 | 1.59 | 469 | 984 | 133 | 1.25 | 1.50 | 62º | 18 brown 1 red |
10th Jan | 1939 | Mackeson Stout | 1051.1 | 1017.0 | 4.51 | 66.73% | 6.94 | 1.47 | 320 | 930 | 134 | 1.25 | 1.08 | 62º | 18 brown 1 red |
16th Jan | 1939 | Mackeson Stout | 1051.7 | 1016.0 | 4.72 | 69.05% | 6.94 | 1.50 | 621 | 930 | 134 | 1.25 | 1.08 | 62º | 18 brown 1 red |
23rd Nov | 1939 | Mackeson Stout | 1051.4 | 1015.0 | 4.82 | 70.82% | 6.89 | 1.46 | 90 | 937 | 136 | 1.25 | 1.42 | 62º | 17 brown 1 red |
27th Nov | 1939 | Mackeson Stout | 1051.1 | 1016.5 | 4.58 | 67.71% | 6.94 | 1.46 | 636 | 930 | 134 | 1.25 | 1.50 | 62º | 17 brown 1 red |
1st Apr | 1940 | Mackeson Stout | 1051.5 | 1013.5 | 5.03 | 73.79% | 6.93 | 1.50 | 611 | 915 | 132 | 1.25 | 1.50 | 62º | 17.5 brown 1 red |
3rd Apr | 1940 | Mackeson Stout | 1051.6 | 1017.5 | 4.51 | 66.09% | 6.93 | 1.50 | 608 | 915 | 132 | 1.25 | 1.17 | 62º | 18.5 brown 1 red |
9th Sep | 1940 | Mackeson Stout | 1051.3 | 1016.0 | 4.67 | 68.81% | 6.90 | 1.50 | 310 | 873 | 126.5 | 1.42 | 7:40 pm to 6:15 am | 62º | 19 brown 1 red |
28th Sep | 1940 | Mackeson Stout | 1051.1 | 1018.0 | 4.38 | 64.77% | 6.92 | 1.49 | 603 | 896 | 129.5 | 1.25 | 1.5 | 62º | 17 brown 1 red |
6th Mar | 1941 | Mackeson Stout | 1049.5 | 1016.5 | 4.37 | 66.67% | 6.46 | 1.38 | 607 | 836 | 129.5 | 1.25 | 1.42 | 62º | 18.5 brown 1 red |
8th May | 1941 | Mackeson Stout | 1047.5 | 1015.0 | 4.30 | 68.42% | 5.90 | 1.18 | 647 | 764 | 129.5 | 1.25 | 1 | 62º | 17 brown 1 red |
27th Sep | 1941 | Mackeson Stout | 1045.7 | 1014.0 | 4.19 | 69.37% | 5.17 | 0.99 | 1361 | 1344 | 260 | 1.25 | 1 | 62º | 15 brown 1 red |
16th Oct | 1941 | Mackeson Stout | 1046.1 | 1013.5 | 4.31 | 70.72% | 5.17 | 1.02 | 1320 | 1344 | 260 | 1.25 | 1 | 62º | 16 brown 1 red |
6th Aug | 1942 | Mackeson Stout | 1042.3 | 1014.5 | 3.68 | 65.72% | 6.64 | 1.21 | 70 | 860 | 129.5 | 1 | 1.25 | 62º | 18 brown 1 red |
7th Aug | 1942 | Mackeson Stout | 1041.5 | 1015.0 | 3.51 | 63.86% | 5.10 | 0.93 | 712 | 660 | 129.5 | 1 | 1.25 | 62º | 19 brown 1 red |
28th Feb | 1942 | Mackeson Stout | 1043.1 | 1013.0 | 3.98 | 69.84% | 5.34 | 1.03 | 682 | 700 | 131 | 1 | 0.75 | 62º | 14 brown 1 red |
11th Sep | 1942 | Mackeson Stout | 1042.0 | 1013.5 | 3.77 | 67.86% | 5.14 | 0.92 | 716 | 660 | 128.5 | 1 | 0.75 | 62º | 18 brown 1 red |
9th Dec | 1942 | Mackeson Stout | 1042.2 | 1016.0 | 3.47 | 62.09% | 5.00 | 0.93 | 713 | 660 | 132 | 1 | 0.75 | 64º | 17 brown 1 red |
4th Feb | 1943 | Mackeson Stout | 1042.5 | 1014.0 | 3.77 | 67.06% | 5.00 | 0.93 | 712 | 660 | 132 | 1 | 1.25 | 64º | 19 brown 1 red |
26th May | 1943 | Mackeson Stout | 1042.2 | 1014.0 | 3.73 | 66.82% | 4.81 | 0.93 | 707 | 660 | 137.14 | 1 | 1 | 64º | 17 brown 1 red |
27th May | 1943 | Mackeson Stout | 1042.3 | 1015.0 | 3.61 | 64.54% | 6.29 | 1.16 | 80 | 860 | 136.7 | 1 | 0.75 | 64º | 16.5 brown 1 red |
28th May | 1943 | Mackeson Stout | 1041.9 | 1014.5 | 3.62 | 65.39% | 4.82 | 0.88 | 751 | 660 | 136.99 | 1 | 0.75 | 64º | 17 brown 1 red |
21st Jan | 1943 | Mackeson Stout | 1042.6 | 1012.5 | 3.98 | 70.66% | 5.00 | 0.93 | 706 | 660 | 132 | 1 | 0.75 | 64º | 17 brown 1 red |
14th Dec | 1944 | Mackeson Stout | 1042.7 | 1011.0 | 4.19 | 74.24% | 6.48 | 1.17 | 374 | 836 | 129 | 1 | 0.75 | 64º | 14 brown 1 red |
22nd Sep | 1944 | Mackeson Stout | 1042.8 | 1014.0 | 3.81 | 67.29% | 6.55 | 1.23 | 268 | 836 | 127.69 | 1 | 0.75 | 64º | 15 brown 1 red |
1st Jan | 1945 | Mackeson Stout | 1042.5 | 1013.5 | 3.84 | 68.24% | 4.87 | 0.87 | 723 | 630 | 129.32 | 1 | 1 | 64º | 14 brown 1 red |
29th Jan | 1952 | Mackeson Stout | 1042.3 | 1010.0 | 4.27 | 76.36% | 6.84 | 1.17 | 734 | 858 | 125.5 | 1 | 0.75 | 64º | 13 brown 1 red |
30th Jan | 1952 | Mackeson Stout | 1042.5 | 1010.5 | 4.23 | 75.29% | 6.84 | 1.19 | 404 | 858 | 125.5 | 1 | 0.75 | 64º | 15 brown 1 red |
7th Jul | 1958 | Mackeson Stout | 1042.6 | 1013.0 | 3.92 | 69.48% | 5.68 | 1.00 | 714 | 714 | 125.75 | 1 | 0.75 | 64º | 250 |
10th Jul | 1958 | Mackeson Stout | 1042.8 | 1013.0 | 3.94 | 69.63% | 5.68 | 0.98 | 433 | 714 | 125.75 | 1 | 0.75 | 64º | 275 |
13th Aug | 1962 | Mackeson Stout | 1041.2 | 1013.8 | 3.62 | 66.50% | 5.77 | 0.97 | 734 | 714 | 123.75 | 1 | 0.75 | 64º | 250 |
24th Aug | 1962 | Mackeson Stout | 1041.3 | 5.77 | 1.00 | 713 | 714 | 123.75 | 1 | 1 | 64º | 250 | |||
22nd Aug | 1962 | Mackeson Stout | 1041.0 | 1013.6 | 3.62 | 66.83% | 5.77 | 0.97 | 251 | 714 | 123.75 | 1 | 1 | 64º | 250 |
27th Sep | 1962 | Mackeson Stout | 1041.6 | 1012.8 | 3.81 | 69.23% | 5.91 | 1.00 | 1441 | 1440 | 243.75 | 1 | 1 | 64º | 250 |
11th Feb | 1963 | Mackeson Stout | 1041.3 | 1011.3 | 3.97 | 72.64% | 5.93 | 1.03 | 699 | 720 | 121.5 | 1 | 1 | 64º | 250 |
28th Aug | 1963 | Mackeson Stout | 1042.7 | 1012.0 | 4.06 | 71.90% | 5.58 | 0.96 | 578 | 678 | 121.5 | 1 | 0.75 | 64º | 250 |
Source: Whitbread brewing records | |||||||||||||||
I hope you enjoyed that as much as I did. No, more than I did. To be honest, it wasn't the most fascinating five minutes of my life. Not even the most fascinating of the last 10 minutes.
Posts
12 comments:
Hey Ron,
Speaking of stouts, have you ever come across any "Dublin Stout" recipes or even logs, brewed by other breweries than our friend with the harp above it's name? What made them stand out above the rest?
By the way I'm still working on the New World, Dutch brewing stuff.
I've not seen any Irish brewing records.
I have seen information that others have gleaned from the records of Guinness. That shows differences it grists and brewing practices from London brewers.
Guinness went very quickly to a grist of just pale and black malt, while London brewers continued to use brown malt, too. And Guinness continued to vat some Stout and blend it into their standard Stout long after London brewers had abandonned the practice.
Quite helpful, the folks at Guinness are, I take it.
I guess my question stems from the notion (or myth) that Irish brewers didn't use hops until well after most other brewers had used them. I know MJ has made mention of a late arrival of hops to the island, but how late is late? Was there unhopped, 19th-century Irish beer?
Craig, I'd be very surprised if there was unhopped beer in Ireland in the 19th century.
Okay, last thing and I won't bug you anymore. I've noticed on a number of charts, listing both Black and Roasted malt. My assumption is the Roasted is more in line with a Chocolate Malt and Black is Black Patent. Am I off base?
By the way, I was lying about the bugging you thing.
Craig, black malt and roasted malt are two names for the same thing.
Barclay Perkins usually called it roasted malt, Whitbread black malt. Annoyingly, in the 20th century Barclay Perkins used both roasted malt and roasted barley, but often only put "Rd." in the log. You can only guess which one they mean.
@Ron: Interesting but subtle change in historical terminology there, which you might need to make clearer.
These days, at least in U.S. brewing practice, "roast malt" is often taken to refer to things like chocolate, dark crystal or other highly-kilned malts, while the term black malt always refers to patent malt.
In the old British records, roasted malt is the same as black malt.
Ron, I have a recipe for 1936 Mackeson at 51 gravity which I believe was taken from the original brewing record. I have brewed it a couple of times and it is a superb beer, nothing like the present day version. However I thought there might be a mistake in the amount of flaked oats that are listed, it seems too small an amount (less than 0.3%), I would appreciate it if you would have a look at your records and provide an update if you can help. The recipe by weight percentage is:
81.2% Pale Malt
7% Brown Malt
7.6% Black Malt
0.29% Flaked Oats
3.4% Lactose
johnk, I can see without even checking the records that that recipe isn't correct. By the 1930's Whitbread had abandonned the use of black malt. And all their beers contained sugar.
This is the grist of a brew of Mackeson mademsde on 26th October 1936.
pale malt 53.40%
brown malt 7.85%
choc. Malt 7.85%
MA malt 18.06%
no. 3 sugar 8.38%
Duttson sugar 3.66%
oats 0.79%
Obviously this excludes the lactose, which should add another 7 gravity points.
Why is there such a small amount of oats in the grist? Simple. Whitbread party-gyled their Stouts and Porter. These included an Oat Stout. So that wouldn't be breaking the law, a minimal amount of Oats went into all their Stouts.
Even though this particular brew wasn't party-gyles, it still has an indentical grist to all their other Stouts.
Ron, thanks for answering my query. It’s surprising to see that at the time Whitbread parti-gyled their stouts and porters, I would not have expected Mackeson and oatmeal stouts to be derived from the same grists used for normal stouts and porters. The quantity of oats is so small that it effectively makes no difference to the beers produced, as you say only being included to meet the legal requirements of an oatmeal stout. In present times, I believe the general thinking is that oatmeal stouts should have a smooth, silky, mouthfeel derived from the oats, but at least for these beers in 1936, that’s just not the case. The unfermentable lactose leaves a limited sweetness which would at least give some difference between the beers and in the same way, different gravities derived by how the parti-gyle was blended would change the profile.
They included “Duttson sugar” as well as No 3 invert. I know Duttson was a manufacturers name, however do you or anybody else know what type of sugar this was. It’s only a small part of the recipe, but if it was a highly flavoured ingredient such as molasses or caramel, it might have a significant flavour effect.
One final point, you include a lot of tables in you writings, sometimes you include the grist details, but frustratingly you often don’t. There are a lot of brewers who follow your blog and I am sure that they would all appreciate it if you could try to include the grist make up when you can.
Thanks and keep up the good work.
Johnk,
I'm working this one up currently so you'll have the whole recipe at hand here in a few.
Kristen
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