Mackeson's Stout

Classification: stout, English stout, milk stout, sweet stout, Mackeson's, all-grain

Source: Marty Albini (hplabs!hpsd139!martya) Issue #244, 9/1/89

This recipe is based on one presented by Bob Pritchard in his book All About Beer. He also advocates adding saccharine. In digest #245, Doug Roberts said that he made this beer and did not like the results. He said, "I will never again make a batch with brown sugar as an ingredient (a little honey or molasses, perhaps, but not caramelized refined sugar). The recipe absolutely no resemblance to thick, rich, sweet Mackeson. It was a thin, cidery sorry imitation.

Ingredients:

5 pounds, pale malt
1/2 pound, crystal malt
1/2 pound, roast black malt
1 pound, soft brown sugar
1-3/4 ounce, Fuggles hops
ale yeast

Procedure:

Treat the water with 1/4 ounce of magnesium sulfate and 1 ounce of common salt. Crush all grains and mash in 2 gallons of water at 165 degrees for 2 hours. Sparge with 2 gallons of 170 degree water. A few drops of caramel may be added at this stage if proper color has not been sufficiently achieved. Boil 1-1/2 hours with hops and sugar. Bring to 5 gallons, pitch yeast when at correct temperature. This recipe can be brewed at an O.G. of 1.045 by adding 1/4 pound of dark extract. May also add 1/4 pound of lactose in boil to provide a slightly higher gravity and a sweeter palate.

Specifics:

O.G.: 1.040
F.G.: 1.008-1.010