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JW Lees 1952 Stout

JW Lees 1952 Stout

Mild • All Grain • 5 gal

Muddy Mo

A Kristen England historical recipe posted on Shut Up About Barclay Perkins. Even though it was called a Stout, I placed this in the Mild category, based on the comments included with the recipe. http://barclayperkins.blogspot.com/2010/09/lets-brew-wednesday-lees-1952-stout.html

October 5, 2010 pm 09:14pm

0.0/5.0 0 ratings

Ingredients (All Grain, 5 gal)

  • 3.81 lbs English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • .41 lbs English Brown Malt

    English Brown Malt

    Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.

  • .41 lbs Crystal 75; Bairds Malt

    Crystal 75; Bairds Malt

    Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.

  • .4 lbs English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • .4 lbs Black Malt; Thomas Fawcett

    Black Malt; Thomas Fawcett

    Black Malt is used in stouts to improve flavor and color.

  • .35 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1 lbs Invert Sugar

    Invert Sugar

    Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.

  • .41 oz Fuggle - 4.8 AA% pellets; boiled 90 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • .41 oz Fuggle - 4.8 AA% whole; boiled 30 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • Wyeast 1318 London Ale III™

    Wyeast 1318 London Ale III™

    From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet.

Notes

Mash 90min@147F Boil 1.75 hours Ferment @ 63F

Style (BJCP)

Category: 11 - English Brown Ale

Subcategory: A - Mild

Range for this Style
Original Gravity: 1.038 1.030 - 1.038
Terminal Gravity: 1.011 1.008 - 1.013
Color: 26.2 SRM 12 - 25
Alcohol: 3.4% ABV 2.8% - 4.5%
Bitterness: 16.1 IBU 10 - 25

Discussion

patto

not a Mild

2012-06-14 4:36am

That's never a Dark Mild. It's a Stout.

Muddy Mo

Going by Kristen's comments

2012-06-15 3:38pm

Thank you for the input, patto. I chose Mild instead of Stout, partly based on Kristen England's comment, "No roasted barley!? Now how can it be a stout? 20% sugar? Ok, now this is looking more and more like a dark mild to me." The other factor was when I selected the Stout style in the BeerTools calculator, it showed the recipe way off style. I like it when most of my numbers show 100% within style.

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