It's because I'm on my travels. Not as I write this, but as you read it. I'll be in Michigan when this is published, a couple of days into my Macbeth tour. I've no idea when I'm away if I'll have either the time or the inclination to write blog posts. So I write them all before I leave. Enough to have me covered until a couple of days after I return. Having a theme saves me the trouble of thinking up post ideas.
Lots more lovely Milk Stouts. Though they're still a bit all over the shop, varying in OG from 1036º to 1066º. Which is pretty much identical to the last set. Except top dog this time is William Younger. I published a recipe for 1939 William Younger Btlg DBS and remarked it didn't look like the usual idea of a Milk Stout. I'm heartened to see that it clearly was marketed as a Milk Stout, because it's a perfect match for the two examples in the table.
You can see that the gravity of Mackeson has fallen a little, from 1060º in 1929 to 1056º in 1939. While at the same time the FG has risen from 1020º to 1025º, reducing the attenuation from 66% to 55%. The conclusion must be that it was becoming sweeter. The ABV also dropped from 5.2% to 4%. I don't think I would have appreciated that.
The most significant change is in the average rate of attenution, which has fallen from 64% to 61%. It looks to me as if Milk Stout in general was getting sweeter. Something I suspect will be confirmed when we look at Milk Stouts during and after WW II. There's another couple of posts mapped out.
|Milk Stout 1938 - 1939|
|Year||Brewer||Beer||Price per pint d||OG||FG||ABV||App. Atten-uation||colour|
|1938||Barclay Perkins||Milk Stout||6||1048.6||1019.2||3.79||60.49%||325|
|1938||Birkenhead Brewery||Milk Stout||1057.9||1020.9||4.78||63.90%||320|
|1938||John Smith||Milk Stout||1047.9||1016||4.13||66.60%|
|1938||Richdale, John||Milk Stout||9||1045.1||1017.2||3.60||61.86%||320|
|1938||Stone, Wm.||Milk Stout||1055.4||1027.6||3.57||50.18%|
|1939||Barclay Perkins||Milk Stout||9||1049.2||1020.2||3.74||58.94%||320|
|1939||Calder Alloa||Milk Stout||10||1052.5||1021||4.06||60.00%|
|1939||Kemp Town||Milk Stout||9||1046.8||1015.7||4.02||66.45%||200|
|1939||Leicester Brewing & Malting Co.||Milk Stout||11||1040.3||1011.5||3.73||71.46%||200|
|1939||Taylor Walker||Milk Stout||10||1061.1||1031||3.86||49.26%||800|
|1939||Warwick & Richardson||Milk Stout||1052.4||1021.2||4.02||59.54%||300|
|1939||Wm. Younger||Milk Stout (Monk Export Brand)||1065.8||1023.9||5.42||63.68%||500|
|1939||Wm. Younger||Milk Stout||12||1065.5||1019||6.04||70.99%|
|Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001.|
|Thomas Usher Gravity Book document TU/6/11 held at the Scottish Brewing Archive.|