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Oat Malt / Oatmeal Stout

Oat Malt / Oatmeal Stout

This month (February, 2022) Peter Symons gave us a great talk on the origins of Oat Malt / Oatmeal Stout along with a few recipes to try.

London Amateur Brewers

February 21, 2022
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  1. Peter Symons 21 February 2022
    Oat Malt / Oatmeal
    Stout

    View Slide

  2. Brief Bio
    Brewing since 1998
    Graduate Certificate in Brewing – Ballarat University
    Siebel Institute’s WBA Concise Course
    BJCP Recognised Judge
    Researching old beers since 2009
    Self published:
    Bronzed Brews, Second Edition, 2020
    6 o’clock Brews, 2017 and
    Guile Brews, 2019
    and working on the next tome.

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  3. Agenda
    • Oats
    • Origins Maclay – Oat Malt Stout (OMS)
    – Patent Recipe
    – 1909 Maclay OMS Recipe
    • Australian OMS vs UK OMS
    – 1930s UK OMS
    – 1933 Tooheys OMS Recipe
    • 2021 BJCP 16B Style Guidelines
    – 2015 Anderson Valley Barney Flats Oatmeal Stout Recipe
    • Conclusions

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  4. Oats
    • Oats have been used for a
    long time in brewing
    • Oats regarded as being a
    ‘Health Food’
    • Rich in beta glucans
    • Main forms
    – Oat Malt
    – Flaked/Rolled Oats
    – Whole Oats (Groats)

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  5. Oats
    Oats - pregelatinised
    Instant oats – not oaty enough?
    Rolled/Flaked Oats – neutral flavour,
    add texture, mouthfeel
    Oats (Groats) maybe steel cut
    Boil first (cereal mash)
    Crystal Oats – Simpsons Golden
    Naked Oats – too edgy?
    Toasting Oats?
    Suppliers of Malted Oats
    Crisp (UK)
    Bairds (UK)
    Thomas Fawcett (UK)
    Simpsons (UK)
    Gladfield (NZ) Big O
    Voyager (AU)
    Viking (EU)
    Malted oats for the best flavour?

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  6. Malted Oats
    Malted Oats
    Tasmanian White Giants
    Diastase 15—29 °Lintner
    Colour 1.5—4.0 °Lovibond
    Mash Odour Oaty Malty Grainy
    Kilned 150—155 °F (pale)
    Descriptors
    Flaked (Unmalted) Oats (up to 20%)
    neutral silky Creamy
    Malted Oats (5—20%)
    Creamy, velvety smooth mouthfeel,
    porridge oat
    Crystallised Malted Oats (up to 10%)
    Creamy, Nutty, Breakfast Cereal Bar
    https://www.simpsonsmalt.co.uk/our-malts/
    1941—1944 Tooheys Malting Records, Auburn Archives

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  7. Selected 19th Century Scottish Breweries
    Arrol
    Calder
    George Younger
    Maclay Thistle Brewery
    Bernard
    Drybrough
    Usher
    William Younger
    Tennent
    Alloa
    Falkirk
    Edinburgh
    Glasgow
    Aitken
    Closed 2001
    Thistle Brewery
    https://scottishbrewingheritage.org/buildings.php?p=206

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  8. Maclay & Co. Ltd. - Thistle Brewery, Alloa
    • Maclay & Company,
    – established 1830 by James Maclay, Thistle Brewery built 1875
    • Maclay & Company Limited, 1 July 1896
    – Alexander Fraser, Esq., Brewer
    – Assets included: Thistle Brewery, with new three storey block
    of cellarage, goodwill, and Patent Rights
    • Brewery burnt down - 9 July 1910
    – Seat of fire in mash house (two storey building), then spread
    to adjacent three-storey building with tun room, coolers,
    maltings, engine room and boiler house
    – Estimated loss £20,000—30,000

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  9. 1895 Maclay Oat Malt Stout
    THE BEVERAGE OF THE
    CENTURY!
    It is brewed from malt
    produced from the Finest
    Scotch Oats.
    Protected by Her Majesty’s
    [Queen Victoria] Royal Letters
    Patent.
    The Midlothian Journal - Friday 24 April 1986, p8

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  10. 1896 BMJ & The Lancet on Maclay OMS
    British Medical Journal:
    analysis showed 5.5% of extractives,
    11.0° of proof spirit, and
    0.09% acidity expressed in terms of
    acetic acid.
    SG when partly deprived of its carbonic
    anhydride was 1014. This stout had all
    the characters of an agreeable beer
    similar to that made from barley malt.
    11° Proof UK = 6.3% ABV
    Attenuated to 1.014
    The Lancet:
    analysis showed 5.2% of extractives,
    11.21° of proof spirit, and
    0.32% mineral constituents, containing the
    soluble phosphates of the cereal. Free from
    objectionable excess of acidity and possesses
    a ripe flavour.
    It possesses a peculiar oaten flavour,
    which, of course, is quite distinct from that of
    ordinary stout.
    11.21° Proof UK = 6.4% ABV
    On dietetic grounds there is no raison d'être
    for the substitution of oat for barley malt,
    and the flavour is not nearly as good.

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  11. Patent No 4627 1895, April 27
    This invention relates to improvements in or relating to the manufacture of oat malt stout,
    that is to say porter, the object being to provide a liquid which shall be rich in invigorating
    and strengthening properties, and which shall be a highly nourishing beverage.
    https://worldwide.espacenet.com/patent/search?q=pn%3DGB189504627A

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  12. Original Gravity Estimation
    Type Extract Mash effy. Fermentables Estimated Gravity
    % lb/Qr 88% lb Qr in Brewers Pounds
    Oat Malt 70.6 75 66 2,016 6.0 396
    Barley Malt 11.8 96 84 336 1.0 84
    Amber Malt 5.9 80 70 168 0.5 35
    Caramel [Syrup] 7.8 74 74 224 1.0 74
    Sugar [Syrup] 3.9 73 73 112 0.5 37
    100 2,856 9.0 626
    brl mash only
    Volume in FV 28.0 2,520
    Hops lb
    Unspecified type 56
    Hopping rate 56/28 2 lb/brl
    6.2 lb/Qr 5.54 g/L
    g/L less 1/2 2.77 g/L
    Liquorice 5 0.18 lb/brl
    0.5 g/L
    Ground Linseed 14 0.50 lb/brl
    1.39 g/L
    lb/brl
    OG lb/ 626 22.4
    brl 28.0
    Mash efficiency
    98% OG 1.068
    95% 1.066
    90% 1.063
    88% 1.062 22.4
    85% 1.060

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  13. 1895 Maclay’s Patent Oat Malt Stout
    Batch 24 L 75% mash efficiency
    Water – Black Balanced – Bru’n Water
    % Fermentables
    70.6 TF Oat Malt
    11.8 TF Golden Promise Pale Malt
    7.8 No. 3 Invert Sugar
    5.9 TF Amber Malt 101 EBC
    3.9 White Cane Sugar
    2.1 g/L Parisian Essence Caramel
    Single Infusion Mash 65°C 90 mins.
    Rice hulls suggested.
    OG 1.062 FG 1.014
    EBC 100 IBU 34 ABV 6.3%
    Boil 70 mins.
    2.8 g/L EKG 4.0α at boil
    At 15 mins add sugars, caramel,
    ground Linseed 1.4 g/L and
    liquorice 0.5 g/L.
    Yeast WLP028 Edinburgh Ale
    Pitch at 18—19°C let rise to 23°C
    Carbonate ~ 2.5 vol.

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  14. 1895 Maclay’s Oat Malt Stout
    OG 1.062 FG 1.014 ABV 6.3% EBC 100 IBU 34

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  15. Adulteration
    To make impure by adding
    extraneous, improper, or
    inferior ingredients.

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  16. 1834 Brown Stout
    12 Qr Brown
    4 Qr Amber
    4 Qr White
    2 cwt hops
    28 lb sugar
    14 lb Spanish Liquorice
    4 lb Cocculus indicus berry
    6 lb Fabia Amara
    Spanish Liquorice
    “Boiled root – pleasant smell”
    Cocculus indicus berry
    “its effect is of an inebriating
    nature”
    Fabia Amara
    “hop substitute”
    A Practical Treatise on Brewing, 8th Ed., 1834, Alexander Morrice (Common Brewer)

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  17. Darkness and Thickness = Strength?
    Cocculus indicus berry
    – Strong narcotic
    – Imparts fulness and thickness
    – Fictitious strength
    Fabia Amara Bitter Bean
    – Additive much in use around
    1800, widely condemned as
    an adulterant.
    – Same genus as Strychnos
    – Extremely bitter
    The Theory and Practice of Brewing, 4th Ed., Tizard, 1857, p 442, p426
    Hop Substitutes
    1 Narcotics
    2 Bitters
    gentian, quassia
    Bitter is not so pleasant as that
    of the hop
    3 Sources of Tannic Acid
    Acacia catechu, Pale catechu,
    Indian, or Ceylon catechu
    Assist clarification of wort
    The manual of brewing: scientific and technical EG Hooper, 1891, p 205—206

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  18. Gentian Root
    • This root is one of the
    best stomachic Bitters in
    the Materia Medica; it
    promotes the appetite,
    and greatly assists
    digestion.
    • Also extolled as a
    certain remedy for the
    bite of a mad dog!
    A Practical Treatise on Brewing, Alexander Morrice, 1834, p126 – 127

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  19. Protection
    After 1908 Porters
    Malted Oats %
    Truman’s 4.6
    John Groves 5.8
    Flower & Sons 4.6
    1912 Light Tonic Stout
    Eldridge Pope 7.0
    Range of oats used 4.6—7.0%
    TO BREWERS, BOTTLERS, AND THE PUBLIC.
    Referring to Advertisement by the NOTTINGHAM
    BREWERY LIMITED. stated to be trading also as the
    WELLOW BREWERY COMPANY. intimation is hereby
    given by MACLAY & COMPANY. LIMITED. Brewers,
    Alloa, that the OAT-MALT STOUT Brewed and Sold by
    them is not an infringement of the Patent mentioned in
    said advertisement.
    The Oat-Malt Stout of Maclay & Co. Limited , is made in
    accordance with Patent No. 4627 of the year 1895,
    granted to ALEXANDER FRASER, who assigned it to
    them. The granting of the Patent was opposed before
    the Comptroller General by James Rose in whose place
    the Nottingham Brewery. Ltd., appear now to stand,
    but the opposition was overruled.
    JOHN WILSON , Secretary. Maclay & Co., Limited .
    The Scotsman - Saturday 11 May 1901, p1

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  20. 1907 Likely Process
    Sugars & Hops
    Sugars & Hops
    Grits & Oatmeal
    Amber, Pale, & Oat Malts
    Double Brown Stout Oat Malt Stout

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  21. 1909 Maclay’s Oat Malt Stout
    Batch 24 L 75% mash efficiency
    Water – Black Balanced – Bru’n Water
    % Fermentables
    45.7 TF Golden Promise Pale Malt
    29.4 TF Oat Malt
    6.9 Bairds Black Malt
    6.4 No 1 Invert Sugar (Lyles)
    4.8 White Cane Sugar/Dextrose
    3.4 TF Amber Malt 101 EBC
    3.4 TF Flaked Maize
    0.6 g/L Parisian Essence Caramel
    Mash 69°C 90 mins.
    Rice hulls suggested.
    OG 1.062 FG 1.013
    EBC 90 IBU 61 ABV 6.4%
    Boil 70 mins.
    1.8 g/L Fuggle 4.3α at boil
    1.4 g/L Cluster 7.0α at boil
    0.9 g/L Hallertau Mittelfrueh 3.0α at boil
    At 15 mins add sugar, caramel, ground
    Linseed 0.64 g/L and liquorice 0.33 g/L.
    Yeast WLP028 Edinburgh Ale
    Pitch at 16°C let rise to 19°C
    Carbonate ~ 2 vol.

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  22. 1930s - Australia
    • Ingredients
    • Comparisons
    • Sample Recipe – 1933
    Tooheys Oatmeal Stout

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  23. 1933 Toohey’s Oatmeal Stout
    Vital Statistics
    Brewers lb/brl 21.7
    Original Gravity S.G. 1.060
    Apparent Gravity 1.019
    Proof Spirit
    by Vol
    % 9.42
    Alcohol by Weight % 4.32
    Alcohol by Volume % 5.4
    Degrees fermented 34.25
    Degrees unfermented 26.10
    Acidity % -
    Type of fermentation Top
    Colour
    1/16"
    cell 18
    Preservatives -
    Packaging Bottled

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  24. Tooheys (AU) vs Ushers, Wiltshire (UK)
    Tooheys 5.4% ABV
    Ushers 3.6% ABV
    Tooheys 28% Malted Oats
    Ushers 1.2% Malted Oats

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  25. 1930s Tooheys Oatmeal Stout ABV 5.4%

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  26. 1930s Ushers Oatmeal Stout ABV 3.6%

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  27. 1932 Whitbread OMS
    London Stout Oatmeal Stout Extra Stout
    O.G. 1.047 1.047 1.055
    F.G. 1.013 1.013 1.017
    ABV % 4.5% 4.5% 5.0%
    %
    60.0 Eng 2-row
    8.7 Cali 6-row
    8.7 Brown Malt
    8.7 Chocolate
    8.7 No.3 Invert
    4.5 Caramel
    0.7 Oats
    =

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  28. % Oats in total Grist
    1959 Hammerton
    Stout
    1939 Devenish
    Oatmeal Stout
    Flaked Oats 5.3%
    1.039—1.011
    3.6% ABV *
    Flaked Oats 8.1%
    1.044—1.018
    3.4% ABV *
    1938 Eldridge Pope OMS
    1.0356—1.012 3.4% ABV *
    %
    49.5 Mild Ale Malt
    12.8 No 3 Invert
    11.0 Wheat Malt
    8.4 Crystal
    7.3 Caramel
    5.5 Oats
    3.7 Carameline
    1.8 Malt Extract
    25% of the total were sugars and Malt
    Extract BUT no roasted malts!
    * after priming

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  29. 1933 Tooheys Oatmeal Stout
    Batch 24 L 75% mash efficiency
    Water – Black Full – Bru’n Water
    % Fermentables
    42.1 Vienna or Mild Ale Malt
    27.7 TF, Crisp, or Simpsons Oat Malt
    14.0 White Cane Sugar
    10.0 Simpsons Pale Crystal 104 EBC
    6.2 Bairds Black Patent 1180 EBC
    0.4 g/L Parisian Essence Caramel
    Mash 69°C 90 mins.
    OG 1.061 FG 1.020
    EBC 81 IBU 56 ABV 5.4%
    Boil 70 mins.
    29 g Cluster 7.0α at boil 25.9 IBU Tinseth
    58 g EKG 4.0α at boil 29.6 IBU Tinseth
    Add sugar and caramel at 15 mins.
    Yeast WLP002 English Ale
    Pitch at 17°C let rise to 21°C
    Dry hop 2.77 g/L Cluster on Day 4
    Carbonate ~ 2.4 vol.

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  30. BJCP Guidelines 2021 Version – 16B
    Flavour:
    Similar to the aroma, with a mild roasted coffee,
    milk chocolate, or coffee-and-cream flavor, and low
    to moderately-high fruitiness.
    Oats can add a toasty-nutty, grainy, or earthy
    flavor.
    Medium bitterness. Medium-sweet to medium-dry
    finish, which affects the perception of balance.
    Malty, roasty, nutty aftertaste. Medium-low earthy
    or floral hop flavor optional. Medium-low diacetyl
    optional but typically absent.
    Mouthfeel:
    Medium-full to full body, with a smooth, silky,
    velvety, sometimes an almost oily slickness
    from the oatmeal. Creamy. Medium to medium-
    high carbonation. Stronger versions may be lightly
    warming.
    Overall Impression:
    A dark, roasty, full-bodied stout with enough
    sweetness to support the oat backbone. The
    sweetness, balance, and oatmeal impression can
    vary considerably.
    Aroma:
    Mild grainy, roasty, coffee-like character with a
    light malty sweetness that can give a coffee-
    and-cream impression. Low to medium-high
    fruitiness. Medium-low earthy or floral hop
    aroma optional. A light grainy-nutty oatmeal
    aroma is optional. Medium-low diacetyl optional
    but typically absent.
    Appearance:
    Brown to black in color. Thick, creamy,
    persistent tan- to brown-colored head. Clear, if
    not opaque.

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  31. Commercial Examples
    Landlord on cask SL in bottle
    SA in bottle
    Photo Credits: P Symons

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  32. Young’s of Wandsworth
    Croydon Times - Saturday 21 March 1906, p6
    CERTIFICATE from JOHN HERON, Esq.,
    F.I.C., F.C.S., Analytical and Chemist, 110
    Fenchurch Street, E.C.
    Analysis shows this sample of Oatmeal
    Stout to be sound, wholesome, and well-
    brewed. It is exceedingly pleasing to the
    palate, is perfectly free from all deleterious
    substances, and as it is brewed from best
    materials only, I consider it a very nutritious
    and invigorating beverage.
    (Signed) JOHN HERON.
    25th August, 1905.

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  33. Young’s Oatmeal Stout - defunct

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  34. https://www.youngsbeers.co.uk/beers/london-stout/

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  35. 16 B Sam Smith’s Oatmeal Stout
    https://www.samuelsmithsbrewery.co.uk/shop/bottles/stout-bottles/oatmeal-stout/
    Ingredients
    malted barley
    cane sugar
    roasted malt
    oatmeal
    Brew Classic European Beers at
    Home Wheeler & Protz 1995 p114
    Oats 6% of grist

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  36. Anderson Valley Brewing Company

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  37. Barney Flats Oatmeal Stout

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  38. 2015 Barney Flats Oatmeal Stout (US)
    Batch 24 L 75% mash efficiency
    Water – Black Balanced – Bru’n
    Water
    % Fermentables
    59.2 2-row malt
    9.6 Rolled Oats
    8.8 Dark Chocolate
    7.2 Munich Malt 20L
    7.2 Caramel malt 40L
    7.2 Caramel malt 80L
    0.8 Bairds Roasted Barley
    Mash 154°F [68°C] 60 mins.
    OG 1.060 FG 1.016
    SRM 42 IBU 14 ABV 5.8%
    Boil 70 mins.
    9.2 IBU Columbus 13.1α at boil
    4.3 IBU Northern Brewer 6.2α at 30
    mins
    0.095 oz/gal [0.7 g/L] Cascade at 0
    minutes
    Yeast WLP002 English Ale
    Pitch at 17—19°C let rise to 23°C
    Carbonate ~ 2.4 vol.

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  39. 2015 Barney Flats Oatmeal Stout (ANZ/UK)
    Batch 24 L 75% mash efficiency
    Water – Black Balanced – Bru’n Water
    % Fermentables
    59.2 TF Golden Promise
    9.6 Voyager/TF Malted Oats
    8.8 Simpsons Chocolate 900 EBC
    7.2 Voyager Munich Malt 17 EBC
    7.2 Simpsons Crystal Light 104 EBC
    7.2 Crisp Crystal Medium 176 EBC
    0.8 Joe White Roasted Barley
    Mash 68°C 60 mins.
    OG 1.060 FG 1.016
    EBC 84 IBU 14 ABV 5.8%
    Boil 70 mins.
    9.2 IBU Columbus 13.1α at boil
    4.3 IBU Northern Brewer 6.2α at 30
    mins
    0.7 g/L Cascade at 0 minutes
    Yeast WLP028 Edinburgh
    Pitch at 17—19°C let rise to 23°C
    Carbonate ~ 2.4 vol.

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  40. Styles Change over time
    • MJ stated OMS vanished in the late 1950s only to be
    reinvented by Sam Smiths in the 1980s
    • Well contrary to popular belief OMS did not disappear
    • Maclay kept going until their demise in 1999
    • Youngs of Wandsworth brewed Bottled OMS from at least
    1905 to 2006
    • Tooheys of Sydney introduced OMS in 1933 and it was part of
    the product range until the mid-1970s when, co-incidentally,
    Tooheys started brewing Guinness’s Extra Stout.
    • So there was no real OMS gap

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  41. Conclusions
    • Oatmeal/Oatmalt Stout been
    going strong for 125 years
    • Most often described as Silky
    and Creamy
    • Not to be confused with a
    Sweet/Milk/Cream Stout using
    lactose
    • Or drier Irish Stouts or more
    bitter American Stouts
    • Historic versions used ~ 25%
    Oats
    • Select your oats carefully
    • Tooheys OMS was very true
    to the 1909 Maclay OMS
    • The 1930s English versions
    tended to pay only lip
    service to Oat content –
    marketing!
    • The Anderson Valley version
    has a noticeably lower
    bitterness

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  42. More information on Historic Beers
    My Books Print on demand
    https://www.lulu.com/
    YouTube Channel - Tritun Books
    https://tinyurl.com/yjauw6pf
    email me
    [email protected]
    Facebook @bronzedbrews
    Website https://prstemp.wixsite.com/tritun-books

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  43. Resources
    • Maclay’s Patent ‘Improvements in or relating to the Manufacture of Stout or Porter.’
    https://worldwide.espacenet.com/patent/search?q=pn%3DGB189504627A
    • Shut Up about Barclay Perkins, Ron Pattinson,1909 Maclay’s Oat Malt Stout
    http://barclayperkins.blogspot.com/2012/06/lets-brew-wednesday-1909-maclays.html
    • Bronzed Brews, 6 o’clock Brews, Guile Brews, Print on Demand
    https://www.lulu.com/spotlight/prsymons
    • 2021 BJCP Beer Style Guidelines, BJCP https://www.bjcp.org/bjcp-style-guidelines/
    • Homebrew Classics Stout & Porter La Pensée & Protz , CAMRA 2003, p128—129 (although I do not agree
    with their interpretation of the records)
    • Tooheys Auburn Archive
    • Brew Classic European Beers at Home, Wheeler & Protz 1995, p114
    • Anderson Valley, thanks to Fal Allen, Barney Flats Oatmeal Stout
    • BYO Style Profile, Oatmeal Stout, Gordon Strong, December 2018, p 26 – 28
    • Mean Brews https://youtu.be/65nwtF7t_wM
    • https://commons.wikimedia.org/wiki/File:Maclaysalloa2003.jpg closed 2001 photo 2003
    • https://scottishbrewingheritage.org/buildings.php?p=206

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  44. Questions

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