Wednesday, 3 May 2017

Let's Brew Wednesday - 1956 Lees Stout

Lees changed around their Stout recipe quite a bit in the 1950’s and 1960’s. But 1956 was a significant year. Because that’s when they started adding lactose to it.

Usually I’ll tell you how simple an old recipe is. Not in this case. Because it’s a dead complicated one. Four malts, four sugars and one adjunct. Though I’ve simplified the sugars a bit, it’s still quite a long list of ingredients.

It’s a slightly odd grist, as it contains two base malts, mild malt and PA malt, the latter being the poshest type of pale malt. Strange that they’d use it in a Stout, where it wouldn’t really be noticeable. There’s also a pretty high percentage of crystal malt, but a relatively small amount of roast malt, just a little black malt.

The sugars in the original were black invert, HX and CDM. The first is obviously No. 4 invert, the latter two I’ve replaced with No. 3 invert, which is probably as close as you’ll get.

What else do I need to tell you? Oh yes, the FG is a guess. As are the hop variety, Fuggles. As usual, all the brewing record tells us is that they were English.

1956 Lees Stout
pale malt 1.75 lb 24.14%
mild malt 1.25 lb 17.24%
black malt 0.50 lb 6.90%
crystal malt 60 L 0.75 lb 10.34%
flaked oat 0.50 lb 6.90%
No. 3 invert sugar 1.25 lb 17.24%
No. 4 invert sugar 0.50 lb 6.90%
lactose 0.75 lb 10.34%
Fuggles 90 min 0.75 oz
Fuggles 30 min 0.75 oz
OG 1038
FG 1015
ABV 3.04
Apparent attenuation 60.53%
IBU 18
SRM 30
Mash at 151º F
Sparge at 170º F
Boil time 90 minutes
pitching temp 60º F
Yeast Wyeast 1318 London ale III (Boddingtons)

1 comment:

Tandleman said...

Shouldn't be surprised if the hops weren't Goldings. Lees have a long history with them.