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:
"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"
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.




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4 comments:

  1. Anonymous13 December 2016 at 14:08

    I'd never drink that because it was probably fined with isinglass.

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    Replies
    1. Ed13 December 2016 at 18:47

      Thanks! I did think about mentioning isinglass in the post but couldn't work out how to crowbar something in!

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    2. Anonymous13 December 2016 at 19:09

      :)

      "That meat extract beer isn't made to style!!"

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    3. Peter Eaves25 November 2019 at 15:25

      Over the last couple of weeks I have enjoyed a pint or three of meat stout made using the original Mercers Meat stout recipe!

      Delete