BeerBorg

so I found a recipe for mackeson's xxx stout original recipe. it says that the lactose is added to the priming sugar at bottling rather than being boiled...

since lactose is unfermentable... what difference does this make? could not I just boil the lactose with the wort?

it also uses a 90 minute boil... 90 minutes??? why?

Not sure about the 90 minute boil without seeing the recipe. As for the lactose, I add mine in the boil. I have a chocolate stout fermenting right now that has 12 ounces of lactose, I added it with 10 minutes left in the boil. I would be afraid that it would not dissolve and dissipate enough if added with the priming sugar. I would think you would have to mix it pretty good to get it dissolved, and mixing before bottling is a no-no since you would add quite a bit of oxygen to it.

I would avoid adding it at bottling time. Add it near the end of the boil to disolve and be mixed into the wort. He 90 min boil is probably simply to increase melanoidins in the beer. Darken the color and help increase some richness and flacor. Some guys simplh do a 90 min boil on everything.

When I add my priming sugar I add it to about a half cup (more or less) of water and then boil that before pouring it into the fermented beer. In that way I know my priming solution is going to be thoroughly mixed and homogenous in the beer. I don't see why you couldn't do this with the lactose as well.

mackeson xxx stout - original 1936 recipe... cant recall the site I lifted it from: I used to love swilling these down at room temp back in the day. I don't like my stouts chilled for some reason. I think chilling makes the bitter to pronounced or something for me.


5 gallon batch
og 1.051 fg 1.017 abv 4.53
ibu around 31
srm 44

English pale malt 7.47 lbs ( I guess the conversion from metric to standard makes goofy amounts )
flaked oats .05 lbs
brown malt .63 lbs
chocolate malt .61 lbs
"invert sugar no.3" .88lbs -- assuming use d90 or d180

priming: cane sugar .38lb ---- they listed the cane sugar and lactose at the end of the grist, but mentioned they go into the cask so I assume they meant for priming
lactose 13oz at priming?

goldings 4.5% 90 minutes 1.27 oz
goldings 4.5% 30 minutes .55oz
yeast wy1318

I'd probably add the candi syrup after week 1.. I recall that was suggested to me for a Belgian dubbel before.

FYI: With that low of an OG and using an Englishy yeast, I would simply add the candi syrup to the boil in the last 10 minutes. I don't think you will gain anything here by feeding it. And I'd add the lactose to the boil like others said, you can add it at the same time. There is no good reason to hold it until bottling time.

EDIT: The lactose is 99% unfermentable, but the candi syrup is 99% fermentable. So they sort of "cancel each other out", IE the candi syrup will keep the body lighter then the same OG using more malt. I'd use dark stuff, 90 or 180L like you were thinking. 180L will give you more stone fruit. Which I think would be awesome but it depends on what you want. I can't tell you how dark #3 is supposed to be, have no clue.

And I like some stouts at room temp too.

thanks all... I think the d180 would be awesome too. I love stone fruit flavors. ive scaled down the recipe and will hopefully be able to brew it once what I have fermenting is done and bottled. gotta start pricing ingredients to see how much pennies I need to start pinching.

zorak1066 wrote:mackeson xxx stout - original 1936 recipe... cant recall the site I lifted it from...

Barclay Perkins. Here's your 1936 recipe and a 1952 version.

I made a Scottish 60 from a recipe on that site and it was really good. It's interesting to look through the recipes.