The longer the war lasted, the more Whitbread went over to brewing single gyle. Even with their Stouts, which pre-war had always been brewed in a parti-gyle of some description.
By moving over to brewing London Stout and Mackeson separately, it meant Whitbread could employ slightly different recipes for the two. Post-war, there was a return to parti-gyling Mackeson, but only with Extra Stout, the beer brewed for the Belgian market, never with the standard Stout.
One of the biggest differences being the hopping rate. London Stout received 6.25 lbs per quarter (336 lbs) of malt, Mackeson 5 lbs. Also, there was no longer any need to include a minimal quantity of oats in the grist. This particular example also differs in having 100% mild malt as base, with no pale malt. Leaving the recipe a good bit simple than London Stout’s.
The hops are a right mixture. Whitbread Mid-Kent from the 1944 and 1945 crops, Kent from 1944, Oregon from 1942 and Old Continentals. A bit of everything, really.
| 1945 Whitbread Mackeson Stout | ||
| mild malt | 6.15 lb | 63.21% |
| brown malt | 0.50 lb | 5.14% |
| chocolate malt | 0.50 lb | 5.14% |
| flaked barley | 0.50 lb | 5.14% |
| lactose | 0.75 lb | 7.71% |
| No. 3 invert sugar | 1.00 lb | 10.28% |
| caramel 1000 SRM | 0.33 lb | 3.39% |
| Cluster 60 mins | 0.125 lb | |
| Hallertau 60 mins | 0.125 lb | |
| Fuggles 60 mins | 0.75 oz | |
| Fuggles 30 mins | 0.75 oz | |
| OG | 1046 | |
| FG | 1016.5 | |
| ABV | 3.90 | |
| Apparent attenuation | 64.13% | |
| IBU | 20 | |
| SRM | 35 | |
| Mash at | 147º F | |
| After underlet | 154º F | |
| Sparge at | 170º F | |
| Boil time | 60 minutes | |
| pitching temp | 64º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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