Saturday, 2 November 2019

Let's Brew - 1940 Whitbread Mackeson Stout

The third beer in Whitbread’s Stout parti-gyle was Mackeson. Which may sound a little odd, it being a Milk Stout. But, on account of the particular way Whitbread brewed Mackeson, that wasn’t a problem.

Because the lactose wasn’t added in the copper, as you might expect, but at racking time in the form of primings. Meaning it was no problem to parti-gyle it with other beers. Before the addition of lactose, the rate of attenuation of Mackeson was very similar to that of London Stout, somewhere around 70%.

For something which today would be described as a Sweet Stout, this version of Mackeson is surprisingly robustly hopped. And, even after the addition of the lactose, the rate of attenuation isn’t that low – still over 60%. Far greater than the ridiculously under-attenuated Sweet Stouts to be found at the time in Scotland. Meaning the finished beer probably tasted bitter-sweet rather than just overpoweringly sweet.

Whitbread were already brewing large quantities of Mackeson before the war. It was a beer very much in vogue and, like Bass and Guinness, was also sold in other breweries’ tied houses. A sure sign of a beer that was a cut above the norm.

1940 Whitbread Mackeson Stout
pale malt 9.00 lb 70.98%
brown malt 1.00 lb 7.89%
chocolate malt 1.00 lb 7.89%
flaked oats 0.10 lb 0.79%
No. 3 invert sugar 0.50 lb 3.94%
lactose 0.75 lb 5.91%
caramel 1000 SRM 0.33 lb 2.60%
Fuggles 75 mins 1.50 oz
Goldings 30 mins 1.50 oz
OG 1056
FG 1021
ABV 4.63
Apparent attenuation 62.50%
IBU 32
SRM 42
Mash at 150º F
Sparge at 170º F
Boil time 75 minutes
pitching temp 62º F
Yeast Wyeast 1099 Whitbread Ale

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