Take Glucose Stout, for example. The name implies that it’s a Sweet Stout. An obvious candidate for a dose of lactose, you’d think. Hang on. I think I’m missing something here. I’ve just taken a look at the Whitbread Gravity Book entries for Glucose Stout. And every example has an OG of around 1040º and an FG of around 1019º. I reckon Tennant used the Whitbread trick of adding the lactose after primary fermentation. I need to tinker with the recipe.
Right, that’s it fixed. 1.5 lbs of lactose is what’s needed. Without the Gravity Book to guide me, I would have got this terribly wrong. It’s much sweeter
Hang on again. The label goes on about the glucose content. I don’t see any in the grist. And the Gravity Book doesn’t mention the presence of lactose, which it often did. I reckon they’ve primed with glucose at the end of secondary conditioning and then pasteurised.
For some reason the enzymic malt and malt extract are missing in this case. As is the flaked maize. Perhaps that explains it. If the enzymic malt and malt extract are there to provide enzymes, they might not be needed here where there are no adjuncts.
It was mashed quite a bit warmer than their other beers. Presumably to produce a less fermentable wort.
Unlike all their other beers, there’s a single hop addition at the start of the boil. As it’s a bit more heavily hopped than most Tennant’s beers, the (calculated) IBUs are quite high at 29.
| 1956 Tennant's Glucose Stout | ||
| pale malt | 5.50 lb | 63.18% |
| crystal malt 60 L | 0.33 lb | 3.79% |
| black malt | 0.125 lb | 1.44% |
| amber malt | 0.50 lb | 5.74% |
| glucose | 1.00 lb | 11.49% |
| No. 2 invert sugar | 0.25 lb | 2.87% |
| caramel 1000 SRM | 1.00 lb | 11.49% |
| Fuggles 90 mins | 1.75 oz | |
| OG | 1040 | |
| FG | 1019 | |
| ABV | 2.78 | |
| Apparent attenuation | 52.50% | |
| IBU | 29 | |
| SRM | 48 | |
| Mash at | 152º F | |
| Sparge at | 165º F | |
| Boil time | 90 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1099 Whitbread ale | |
Why was it called Glucose Stout if it was sweetened with lactose? Was glucose a common catchall term for sweetener?
ReplyDeleteAnonymous,
ReplyDeletewrong verision of the recipe. Sorry. Now fixed.
As I think I've said before, adding the lactose/glucose after fermentation was to avoid being clobbered for tax on a higher gravity wort.
ReplyDeleteIf they were mashing at 156F or 158F then I could see the fermentables from the malt being lower, but with all that glucose and invert sugar, they must have stalled the fermentation at some point to only get 52% apparent attenuation.
ReplyDelete