How did they do that? By adding black malt and caramel to just one of the coppers. Hey presto! Pale Ale is now Stout. Though they did also end up with a Pale Ale that contained malted oats. I wonder if anyone ever noticed?
Compared to Shepherd Neame’s other recipes, this one looks insanely complicated. A massive three types of malt, plus sugar and caramel. I’ve increased the quantity of black because, as it was added in the copper, it would have added more colour than if it were mashed.
| 1952 Shepherd Neame SS | ||
| pale malt | 5.75 lb | 77.91% |
| black malt | 0.75 lb | 10.16% |
| malted oats | 0.25 lb | 3.39% |
| raw cane sugar | 0.25 lb | 3.39% |
| caramel 1000 SRM | 0.33 lb | 4.47% |
| malt extract | 0.05 lb | 0.68% |
| Fuggles 120 mins | 0.75 oz | |
| Goldings 30 mins | 0.75 oz | |
| OG | 1030 | |
| FG | 1008 | |
| ABV | 2.91 | |
| Apparent attenuation | 73.33% | |
| IBU | 21 | |
| SRM | 36 | |
| Mash at | 149º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 62º F | |
| Yeast | WLP007 Dry English Ale | |
The above is an excerpt from my overly detailed look at post-war UK brewing, Austerity!
https://www.lulu.com/shop/ronald-pattinson/austerity/paperback/product-1mkrq4zg.html
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6 comments:
Sorry for the incredulity - but how can a 2.91 abv beer, ever be considered a stout.? Or, is it, any given beer, is what the brewer choses to call it - despite history, tradition and perhaps logic.?
I wonder what the weakest stout recipe you have is Ron?
You should really dig through Ron's blogs, that will give you an idea how styles really changed throughout the years, and the reasons for them. The main reason in Britain, taxes on beer.
But it makes clear that the brewer decided the name and type of his product, not the style police :-p
There is no logic based upon history, and even less tradition. In these blogs one can see evolve British beers every ten years (more or less), but the names stay the same.
Thanks. All good points -much as suspected
Anonymous,
by this point, Stout had stopped meaning "strong" and become "dark and roasty".
Anonymous,
I think this is about the weakest recipe that I have. I have analyses of Scottish Stouts which were under 2% ABV.
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