Mackeson triple stout clone

Yield: 1 Servings

Measure Ingredient
7 pounds Australian light syrup
1 pounds Chocolate malt, cracked
1½ 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
2½ teaspoon Yeast nutrient
\N \N Ale yeast

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. 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. Original Gravity: 1.057 Final Gravity: 1.022 Secondary Ferment: 5-6 weeks

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