1936 Mackeson Milk Stout - Recipe

1936 Mackeson Milk Stout (1 ratings)

Batch Size: 5.00 gal	Style: Sweet Stout (16A)
Boil Size: 6.52 gal	Style Guide: BJCP 2015
Color: 21.6 SRM	Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 32.5 IBUs	Boil Time: 60 min
Est OG: 1.067 (16.4° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.018 SG (4.5° P)	Fermentation: Ale, Two Stage
ABV: 6.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7 lbs 8.00 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	1
10.00 oz	Chocolate Malt (350.0 SRM)	Grain	2
8.00 oz	Oats, Flaked (1.0 SRM)	Grain	3
10.00 oz	Brown Malt (65.0 SRM)	Grain	4
1 lbs	Invert Sugar (0.0 SRM)	Sugar	5
6.00 oz	Sugar, Table (Sucrose) (1.0 SRM)	Sugar	6
12.96 oz	Milk Sugar (Lactose) (0.0 SRM)	Sugar	7
1.20 oz	Cluster [7.2%] - Boil 60 min	Hops	8
0.55 oz	Goldings, East Kent [5.0%] - Boil 30 min	Hops	9
1.0 pkgs	London Ale III (Wyeast Labs #1318)	Yeast	10
1.0 pkgs	Dry English Ale (White Labs #WLP007)	Yeast	11

The 1936 recipe was for a beer of about 3%