Mackeson XXX Stout Clone - Beer Recipe - Brewer's Friend

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Mackeson XXX Stout Clone

199 calories 26.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.58 gallons
Post Boil Size: 5.4 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Clone Brews book
Hop Utilization: 98%
Calories: 199 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created: Friday October 20th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.66 lb United Kingdom - Pale 2-Row7.66 lb Pale 2-Row 38 2.5 68.6%
1 lb United Kingdom - Crystal 55L1 lb Crystal 55L 34 55 9%
12 oz United Kingdom - Chocolate12 oz Chocolate 34 425 6.7%
4 oz United Kingdom - Black Patent4 oz Black Patent 27 525 2.2%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) $ 0.00 / oz
$ 0.00 		41 1 9%
8 oz Gladfield - Maltodextrin8 oz Maltodextrin - (late boil kettle addition) 34.5 3 4.5%
11.16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g BSG - UK Target20 g UK Target Hops Pellet 8.4 Boil 90 min 25.86 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
2 g Wyeast - Beer Nutrient Other Mash 0 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 206 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
* Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.55 gal Strike 158 °F 150 °F 90 min
1 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 2.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.3 qt/lb 5.55 22.2  
Mash volume with grains 6.33 25.3  
Grain absorption losses -1.21 -4.8  
Remaining sparge water volume (equipment estimates 3.06 g | 12.2 qt) 2.48 9.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 6.58 26.3  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.4 21.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.4 g | 21.6 qt) 5 20  
Total: 8.04 32.2
Equipment Profile Used: System Default
 
Notes

The Clone Brews (Mark and Tess Szamatulski) book uses British 2-row pale malt but a more interesting choice may be pale ale malt like Maris Otter or Golden Promise.

The book clearly says to dump in the lactose and maltodextrin at the beginning of the boil whereas it is often recommended to use 10-15 min before end of boil for other recipes. This may or may not impact hop utilization. This could also cause scorching so be sure to put in after reaching a rolling boil and stir after putting in until it reaches a rolling boil again.

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  • Last Updated: 2023-10-30 15:28 UTC