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%|
|Fuggles 90 min||0.75 oz|
|Fuggles 30 min||0.75 oz|
|Mash at||151º F|
|Sparge at||170º F|
|Boil time||90 minutes|
|pitching temp||60º F|
|Yeast||Wyeast 1318 London ale III (Boddingtons)|