Wednesday, 24 October 2018

Let's Brew Wednesday - 1966 Maclay Oat Malt Stout

Just when I thought Maclay’s records were as exciting a wet February weekend in Skegness, they throw in something completely different. Not an Oatmeal Stout, but an Oat Malt Stout.

Maclay were the first to brew an Oat Stout, way back in the 1890s. They tried to patent Oat Malt Stout, but other brewers simply used flaked oats and called their beers Oatmeal Stout. It’s weird that the two new types of Stout that appeared 1890 – 1910 both came from small, regional breweries. Oat Stout by Maclay, Milk Stout by Mackeson.

While London brewers threw in a token amount of flaked oats into their Oatmeal Stout, Maclay’s version always contained a considerable proportion of oat malt. In this example, it makes up a full third of the grist.

1966 Maclay Oat Malt Stout
pale malt 3.25 lb 42.15%
black malt 0.67 lb 8.69%
malted oats 2.50 lb 32.43%
No. 3 invert sugar 1.25 lb 16.21%
caramel 5000 SRM 0.04 lb 0.52%
Fuggles 90 mins 0.50 oz
Fuggles 60 mins 0.50 oz
Fuggles 30 mins 0.50 oz
OG 1035
FG 1012
ABV 3.04
Apparent attenuation 65.71%
IBU 21
SRM 34
Mash at 145º F
Sparge at 165º F
Boil time 90 minutes
pitching temp 62º F
Yeast WLP028 Edinburgh Ale

You can find this recipe, along with literally hundreds of others, in my post-WW II British brewing:


James said...

Ron, to get that level of attenuation I would probably mash a good 12-15°F hotter than you've specified, which I would probably want to do anyway for such a small beer. Do you have any idea how Maclay got such a low degree of attenuation with that low mash temperature?

(This is not entirely an academic question as this recipe looks appealing to me and I will probably try to brew it.)

Ron Pattinson said...


Maclays performed underlet mashes. The temperature I've given is for the initial mash. After the underlet the mash temperature was usually about 10º F higher. Annoyingly, in this particular record the second temperature has't been filled in.

Underlets were usually performed 60-90 minutes after the intial strike.

James said...

Thanks! I will probably just do a single infusion mash at a higher temperature.