The reason was simple. Porter was discontinued the previous year. As was Extra Stout, a beer brewed for the Belgian market. When they decided to brew Mackeson single-gyle, there was nothing left for London Stout to be parti-gyled with.
Other than a 0.5º drop in gravity, there’s no real difference from the previous year’s version. The ingredients in the grist, and their proportions, are near as dammit identical.
The hops are slightly different: Whitbread Mid-Kent from the 1940 and 1941 harvests, plus some rather old New Zealand from 1938.
| 1941 Whitbread London Stout | ||
| pale malt | 7.25 lb | 75.05% |
| brown malt | 0.75 lb | 7.76% |
| chocolate malt | 0.75 lb | 7.76% |
| flaked oats | 0.08 lb | 0.83% |
| No. 3 invert sugar | 0.50 lb | 5.18% |
| caramel 1000 SRM | 0.33 lb | 3.42% |
| Fuggles 75 mins | 1.00 oz | |
| Fuggles 30 mins | 0.75 oz | |
| OG | 1042 | |
| FG | 1011.5 | |
| ABV | 4.03 | |
| Apparent attenuation | 72.62% | |
| IBU | 21 | |
| SRM | 38 | |
| Mash at | 149º F | |
| After underlet | 152º F | |
| Sparge at | 170º F | |
| Boil time | 75 minutes | |
| pitching temp | 62º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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2 comments:
Hey Ron,
Any idea when they started growing hops in New Zealand. Hearing about all these new varieties out of New Zealand lately makes you think they started growing them only recently.
Sionolann,
not sure when they started. I'd guess late 19th century. I think the earliest I've seen them in brewing records was the 1920s.
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