Pretty sure what you get is a beer that’s watery and sweet at the same time. This falls into that category. Though it isn’t as insanely under-attenuated as some Scottish Sweet Stouts. The weakest as were under 2% ABV.
A simple recipe, where black malt does the heavy lifting for the stout character. While the base is a mix of pale and mild malt. While a lot of the colour derives from a big slug of caramel.
I wonder who drank Stouts like this? Grannies are what comes to my mind. But is that just because when I saw people drinking this type of stuff in the 1970s, they’d been drinking it for decades? Sweet Stout was trendy once. There wouldn’t be so many examples, otherwise.
|1964 Elgood Stout|
|mild malt||2.00 lb||28.25%|
|pale malt||3.50 lb||49.44%|
|black malt||0.33 lb||4.66%|
|No. 3 invert sugar||0.50 lb||7.06%|
|caramel 1000 SRM||0.75 lb||10.59%|
|Fuggles 95 mins||0.75 oz|
|Fuggles 30 mins||0.50 oz|
|Mash at||150º F|
|Sparge at||168º F|
|Boil time||95 minutes|
|pitching temp||60º F|
This recipe appears in my book about UK beer after WW II. You can buy it here: