Though something strange has happened to London Stout. Now not only is it an Oatmeal Stout, but also a Milk Stout. For some reason lactose has suddenly appeared. At least I assume that’s what “milk paste” is.
Now that got me wondering. Because “milk paste” also appears in the Mackeson recipe around the same time. The odd thing about the Mackeson recipes is that there’s no trace of lactose, usually. Because it was only added at racking time. Which has me thinking: was the same true of London Stout? Did it always have lactose, added at racking time, in it, too?
Elsewhere in the grist, one of the ironies of wartime restrictions is that, for the first time, London Oatmeal Stout contained a significant quantity of oats. Though that wouldn’t last for long.
The hops were Whitbread Mid-Kent from 1941 and 1942, Mid-Kent from 1942, Sussex from 1942 and samples. A bit of everything, really.
| 1943 Whitbread London Stout | ||
| mild malt | 5.50 lb | 61.25% |
| brown malt | 0.50 lb | 5.57% |
| chocolate malt | 0.75 lb | 8.35% |
| oat malt | 0.07 lb | 0.78% |
| flaked oats | 1.00 lb | 11.14% |
| lactose | 0.50 lb | 5.57% |
| No. 3 invert sugar | 0.33 lb | 3.67% |
| caramel 1000 SRM | 0.33 lb | 3.67% |
| Fuggles 60 mins | 1.00 oz | |
| Fuggles 30 mins | 1.00 oz | |
| OG | 1039.5 | |
| FG | 1012.5 | |
| ABV | 3.57 | |
| Apparent attenuation | 68.35% | |
| IBU | 23 | |
| SRM | 37 | |
| Mash at | 147º F | |
| After underlet | 152º F | |
| Sparge at | 170º F | |
| Boil time | 60 minutes | |
| pitching temp | 62º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
Posts
1 comment:
Milk paste is a rather vague descriptor, even for dairy products. But then again, I dont know how they got their lactose in those days, I would assume it was more likely liquid whey that would be utilized in other industries, rather than the modern ultrafiltered lactose products. You wouldnt think a mixture with a moderately high amount of milk proteins would be that good.
Post a Comment