There’s an entry from 1959 for something called Double Sweet Stout. The OG is a few points higher than in the brewing record, but what swung it for me was the FG. Which was also several points higher. That says one thing to me: lactose at racking time. Which is what I’ve assumed.
Elsewhere in the grist, there’s chocolate and crystal malt, plus the usual sugar and malt extract. You may have noticed that the basic recipes for all a brewery’s beers are usually pretty similar. It makes sense not to have too many different ingredients. And when you’re parti-gyling, there’s not much choice.
The recipe is an interesting mixture of bitterness and lactose sweetness. Looks like a winner to me.
|1964 Eldridge Pope Double Stout|
|pale malt||4.50 lb||46.97%|
|crystal malt 60 L||1.50 lb||15.66%|
|chocolate malt||1.25 lb||13.05%|
|malted oats||0.33 lb||3.44%|
|malt extract||0.33 lb||3.44%|
|brown sugar||0.67 lb||6.99%|
|white sugar||0.50 lb||5.22%|
|Fuggles 90 min||1.25 oz|
|Goldings 30 min||1.25 oz|
|Mash at||147º F|
|Sparge at||165º F|
|Boil time||90 minutes|
|pitching temp||59º F|
|Yeast||WLP099 Super High Gravity Thomas Hardy|
This is another recipe from my excellent new book on British beeer after WW II: