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|
|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|