From the HBD Archive
From: Marty Albini <hplabs!hpsdl39!martya>
Subject: another Mackeson's recipe
Date: 1989-09-01 16:35:36 GMT

For those trying to duplicate Mackeson's Stout: I found another
recipe! Actually, two recipes. They are both from the book _All_About_
Beer_ by Bob Pritchard, a retired English brewer. I got the book thru
Williams Homebrew Supply.

Other than the recipes (which are mostly for traditional
English styles) I don't recommend the book very highly. The
experienced homebrewer will not learn much (other than some
interesting and humorous descriptions of commercial practices) and the
author's views on mashing vs extract and adjuncts will offend many
purists.

Mashing Recipe
5 gal, OG 1040, FG 1008-1010

5 lb pale ale malt
1/2 lb crystal malt
1/2 lb roast black malt
1 lb soft brown sugar
1 3/4 oz Fuggle hops

Treat water with 1/4 oz magnesium sulfate and 1 oz
common salt. Crush all grains and mash in 2 gal water at 165F
for 2 hours. Sparge with 2 gal at 170F. "A few drops of
caramel may be added at this stage if sufficient color has
not been achieved."

Boil 1-1 1/2 hours with hops and sugar, bring to 5
gal, pitch yeast.


Extract Recipe
5 gal, OG 1040, FG 1008-1010

4 lb dark malt extract
2 lb soft brown sugar
8 fl oz gravy browning (caramel E150)(?)
1 3/4 oz Fuggle hops

"In my opinion, the color required in a stout may be
obtained from burnt sugar or caramel equally as that obtained
from roast malt or barley...and makes a good enough stout."

Boil hops in about 20 pints of water for 1 hour.
Strain and dissolve extract, caramel and sugar. Boil for 15
minutes, top of to 5 gal, pitch yeast.

Both recipes can be brewed at 1045 by increasing
extract by 1/4 lb.

"Neither will be as sweet as commercial sweet stouts,
as the home brewer cannot filter, prime heavily and pasteurise.
As the freely fermenting sugars have fermented out, only the
final gravity of unfermentable provides sweetness. If lactose
sugar is available, about 1/4 lb may be added to either brew
at the boiling stage and will provide a slightly higher gravity
and possibly a sweeter palate, but is not a great sweetener and
is expensive.

As with sweet brown ale, the homebrewer will again
have to do what the commercial brewer is not allowed to do and
that is to add saccharin tablets according to taste when
bottling. One to two per pint bottle will give an apparent
sweetness and an enjoyable sweet stout will be achieved."

No wonder it's so easy to make better beer than the breweries
do! With attitudes like his apparently prevalent in the industry,
homebrewing is in no danger of becoming extinct.

I haven't tried either of these, and I'm not about to go
adding saccharin to my beer, so you're on your own from here.
--
________________________________________________Marty Albini________
"To enjoy life, take big bites. Moderation is for monks."
phone : (619) 592-4177
UUCP : {hplabs|nosc|hpfcla|ucsd}!hp-sdd!martya
Internet : martya%hp-sdd@hp-sde.sde.hp.com (or @nosc.mil, @ucsd.edu)
CSNET : martya%hp-sdd@hplabs.csnet
US mail : Hewlett-Packard Co., 16399 W. Bernardo Drive, San Diego CA 92127-1899 USA

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