Let's Brew Wednesday - 1952 Mackeson Stout

I'm not sure if I'm a couple of days early or very late with the Let's Brew Wedenesday. Let's be positive. A couple of days early.

We've another Mackeson recipe for you. This time from the beer's glory years, just after WW II. A few years after this beer was brewed, Mackeson was accounting for a round half of all Whitbread's production. They brewed at just about all of the breweries under their control. In 1959 that included: Chiswell Street (where the beer below was brewed), Stockport, Kirkstall and Hythe.






Now over to Kristen . . . . .

Mackeson - 1952 - Stout
General info: Mackesons Sweet stout 16 years on from the last one. Not a ton has really changed with the percentages in the grist. About the same about of lactose added back in the primings. About the same amounts of sugars. Where you really see the biggest difference is in the size of the beer. We've dropped nearly 9 gravity points and about 1% in alcohol. The color comes down a good ways also. The hopping levels stay pretty much the same so the BU of this beer goes up a bit. A very neat side-by-side comparison of what was Mackeson stout.
Beer Specifics			Recipe by percentages
Gravity (OG)	1.042		68.5% English Pale malt			2.6% Cane Sugar
Gravity (FG)	1.016		4.9% Brown Malt			7.9% Lactose
ABV	3.47%		5.3% Chocolate malt			7.9% Lactose
Apparent attenuation	61.91%		2.9% Invert No3
Real attenuation	50.71%
IBU	31.6		Mash	90min@143°F		0.86qt/lb
SRM	33			90min@61.7°C		1.79L/kg
EBC	65.7
			Boil	1 hours
	Homebrew @ 70%				Craft @ 80%
Grist	5gal		19L		10bbl		10hl
English Pale malt	6.66	lb	3.030	kg	361.07	lb	139.51	kg
Brown Malt	0.48	lb	0.219	kg	26.06	lb	10.07	kg
Chocolate malt	0.52	lb	0.235	kg	28.05	lb	10.84	kg
Invert No3	0.28	lb	0.128	kg	15.20	lb	5.87	kg
Cane Sugar	0.26	lb	0.117	kg	13.94	lb	5.38	kg
Lactose	10.60	oz	303.2	g	41.50	lb	16.03	kg
	18.790		306.946		527.32768
Hops
Goldings 4.5% 60min	1.31	oz	37.0	g	80.94	oz	1.956	kg
Goldings 4.5% 30min	0.53	oz	15.1	g	33.01	oz	0.798	kg
Fermentation	63°F /17.2°C
Yeast	Manchester ale
	1318 London Ale Yeast III   -
Tasting Notes: Very very much similar to the 1936 version just toned down a bit more. The 'lighter' product makes it even smoother and more drinkable. Yes, kinda lame to do two of the same recipes nearly back to back. However, even with near identical grist, the drop in gravity and percents across the board make this unto its own. I think its even better than the ’36 version.

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