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 | |
| OG | 1030 | |
| FG | 1013 | |
| ABV | 2.25 | |
| Apparent attenuation | 56.67% | |
| IBU | 19 | |
| SRM | 44 | |
| Mash at | 150º F | |
| Sparge at | 168º F | |
| Boil time | 95 minutes | |
| pitching temp | 60º F | |
| Yeast | WLP025 Southwold | |
This recipe appears in my book about UK beer after WW II. You can buy it here:
http://www.lulu.com/content/paperback-book/austerity/23181344
In the Rovers Return pub on Coronation Street, Ena Sharples, Minnie Caldwell and Martha Longhurst would spend hours sorting out the gossip over glasses of stout.
ReplyDeleteMartha even died in the Snug next to a bottle of the dark and mysterious.