Mackeson Triple Stout Clone

Classification: stout, sweet stout, English stout, extract

Source: Doug Roberts (dzzr@lanl.gov) 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.

Ingredients:

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

Procedure:

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.

Specifics:

O.G.: 1.057
F.G.: 1.022
Secondary Ferment: 5-6 weeks