Mackeson Export Stout

[raymondo]

Planning to brew this in the next week.
For base malts I am thinking of 1:1:1 Maris Otter: Imperial Malt: Munich Is this overcomplicating things?
Aiming for sweet malty flavours. Rest of ingredients are chocolate malt, black malt, lactose and hopped with fuggles.
Does this sound ok?
Thanks

 

[An Ankoù]

Planning to brew this in the next week.
For base malts I am thinking of 1:1:1 Maris Otter: Imperial Malt: Munich Is this overcomplicating things?
Aiming for sweet malty flavours. Rest of ingredients are chocolate malt, black malt, lactose and hopped with fuggles.
Does this sound ok?
Thanks

No I don't think it is overcomplicating things. The base malt mix should give you something dry and biscuity, which the dark malts won't soften. You'll be depending wholly on the lactose to give you any sense of sweetness. It's so long since I've had a Mackeson that I don't remember very well how it tastes, but your recipe looks like the makings of a decent stout even if it's not Mackeson.

 

[Northern_Brewer]

Ron Pattinson reckons the 4.5% 1936 version of normal Mackeson is pretty close to the modern export version :
http://barclayperkins.blogspot.com/2010/10/lets-brew-wednesday-1936-mackeson-stout.html
Mostly just pale malt with some chocolate, brown and invert #3, some kind of Whitbread yeast would be appropriate.