It’s a pretty complex grist. Even more complex than it appears from the recipe. As around a third of the base malt was SA malt. Obviously, there are also oats. I think in the form of flakes. But not a huge amount of them. Unlike the roasted malts, which make up more than a third of the total.
The mashing was still going the same way: mash, underlet, mash, sparge, sparge. Still very complex compared to, for example, a typical Scottish process, of a mash and maybe two sparges.
| Mash number | barrels | strike heat | mins stood | tap heat |
| mash 1 | 48 | 155º F | 105 | |
| underlet | 8 | 172º F | 30 | 147º F |
| mash 2 | 24 | 174º F | 30 | 157.5º F |
| sparge 1 | 26 | 170º F | 153.5º F | |
| sparge 2 | 38 | 165º F | 151.5º F |
Three types of hop graced the copper: Kent from the 1907 and 1909 harvests and Sussex from 1908.
No ageing for this beer.
| 1910 Barclay Perkins Oatmeal Stout | ||
| pale malt | 5.00 lb | 43.37% |
| brown malt | 1.50 lb | 13.01% |
| black malt | 1.25 lb | 10.84% |
| amber malt | 1.25 lb | 10.84% |
| flaked oats | 0.33 lb | 2.86% |
| No. 3 invert sugar | 2.00 lb | 17.35% |
| caramel 500 SRM | 0.20 lb | 1.73% |
| Fuggles 120 min | 1.25 oz | |
| Fuggles 60 min | 1.25 oz | |
| Goldings 30 min | 1.25 oz | |
| OG | 1053 | |
| FG | 1017 | |
| ABV | 4.76 | |
| Apparent attenuation | 67.92% | |
| IBU | 48 | |
| SRM | 45 | |
| Mash at | 151º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 61º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
* See Martyn's correction in the comments.
This recipe is one of more than 250 in my book "Stout!" Come and her me talk about the history of Stout At Poesiat & Kater on Saturday 18th November , 13:00-14:00.
This is the event page:
https://facebook.com/events/s/the-story-of-london-stout-by-r/304408102440443/
This is the book based on the talk (and much expanded). Get your copy now!
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3 comments:
It's not entirely true to say that Maclay's made the "original" ot stout. James Rose of Nettleton, Lincolnshire had the original patent for oatmeal stout, in 1891. He passed tht on in 1893 to another Lincolnshire brewer, Edward Anton Lewis, of the Wellow brewery, Grimsby. In 1895 Lewis/Rose had to defend their patent against a rival application from Maclay & Co. To quote from the forthcoming Hlobal History of Porter and Stout by one M. Cornell (due out in late 2024, people - place your orders now):
"The case between the two firms was heard at the Royal Patent Office Courts in Chancery Lane, London, and the verdict by the Comptroller General of Patents was a bizarre one: that Rose & Co's earlier patent trumped Maclay's, but Maclay's would be allowed a patent for "a combination of materials with malted oats." The result was that Rose & Co./Lewis and Barker had a patent for a beer called Oatmeal Stout, but Maclay's had one for a beer called Oat Malt Stout."
Where do we pre-order the book Martyn?? I don't see it on you blog.
Alas, Kevin, I'm not exactly sure when it will be out - it's with the publisher, who now has all 300,000 words and 127 illustrations, and I am told they are hoping to get it out in autumn (or fall if you're American) next year. Fear not, it will be hevily publicised when it arrives!
However, there will be another book by me out in February, so you can satisfy your lust for my writing with that while waiting fpor the porter history æ
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