Had the gravity of Extra Stout changed since 1948? Of course, it hasn’t, as it’s an export beer. No need to fiddle with the gravity of a beer outside the vicissitudes of UK tax and legislation.
This example was parti-gyled with Mackeson, though not the example above. They do have identical grists, however. Which means it has just shy of 16% roasted malt. Note how loyal Whitbread were to brown malt. Even at this late date, when most UK – and Irish, for that matter – brewers had long ago dropped it in favour of a grist of just pale and black malt.
What a surprise – the same old mashing scheme.
| action | barrels | strike heat | time mashed | time stood | tap heat | gravity |
| mash 1 | 248 | 150º F | 10 | 30 | ||
| underlet | 36 | 170º F | 90 | 143º F | 1071 | |
| sparge 1 | 310 | 170º F | ||||
| mash 2 | 154º F | 1031 | ||||
| sparge 2 | 176 | 165º F |
Kent and Sussex hops again from the 1951 and 1952 harvests, respectively. Around two thirds of the former and a third of the latter.
| 1953 Whitbread Extra Stout | ||
| mild malt | 9.00 lb | 75.00% |
| brown malt | 1.00 lb | 8.33% |
| chocolate malt | 1.00 lb | 8.33% |
| No. 3 invert sugar | 0.67 lb | 5.58% |
| caramel 500 SRM | 0.33 lb | 2.75% |
| Fuggles 60 mins | 1.50 oz | |
| Fuggles 30 mins | 1.50 oz | |
| OG | 1055 | |
| FG | 1012 | |
| ABV | 5.69 | |
| Apparent attenuation | 78.18% | |
| IBU | 30 | |
| SRM | 37 | |
| Mash at | 147º F | |
| Sparge at | 165º F | |
| Boil time | 60 minutes | |
| pitching temp | 64º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
I remember drinking that in Belgium in the 1990s.
ReplyDeleteWhen did Whitbread eventually stop selling stout in the UK?
Rob Sterowski,
ReplyDeleteI suspect Whitbread never stopped selling Stout. As there would have been Mackeson right until the end.