For those looking to introduce bovril into their brewing I make that 7g/l in the copper and 1.5g/l in the FV, which for a five gallon (23L) batch is nearly 200g (seven ounces) in total."The Whitbread archive contained an analysis of the Meat Stout. The brew of 80 barrels at 1056°OG contained: one hundred weight and 92 pounds of meat extract, caramel from Boakes, Roberts & Co of London, along with five malts, flaked maize and other sugars. A further 45lbs of extract was added to the fermentation stage"
Tuesday, 13 December 2016
Mercer's Meat Stout
Some details of the intriguing Mercer's Meat Stout are mentioned in the latest issue of the Brewery History Society newsletter: