Mackeson Triple Stout Clone
stout, sweet stout, English stout, extract
Source: Doug Roberts (firstname.lastname@example.org)
Issue #229, 8/15/89
It took me three tries, but I finally got a batch that was closer to the
original Mackeson sweet stout than I could have hoped for. It was
wonderful! After aging about three months, it was as wonderfully smooth,
dark, and sweet as the real Mackeson. Maybe better.
- 7 pounds, Australian light syrup
- 1 pound, chocolate malt, cracked
- 1-1/2 pounds, black patent malt
- 12 ounces, crystal malt, cracked
- 12 ounces, lactose
- 2 ounces, Kent Goldings leaf hops
- 1 teaspoon, salt
- 1 teaspoon, citric acid
- 2-1/2 teaspoons, yeast nutrient
- ale yeast
Bring extract syrup and enough water to make 3 gallons to boil. Add
crystal malt. Boil 10 minutes. Add hops. Boil 5 minutes. Turn off heat.
Add chocolate and black patent malt in grain bag. Steep 10 minutes.
Sparge grain bag with 2 gallons boiling water. Add lactose. Pitch yeast
and ferment. When bottling, prime with malt extract.
- O.G.: 1.057
- F.G.: 1.022
- Secondary Ferment: 5-6 weeks