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26-03-2013, 08:13
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I'm not sure why I've never examined William Younger's Porter closely. Because there are some odd things about it. Very odd things.
First, that they couldn't decide on the brewhouse name, calling it both P and BS. The latter name, presumably short for Brown Stout, would imply it was a Stout. They why sometimes call it P? And in terms of gravity, it's definitely in Porter rather than Stout territory.
The level of attenuation is very patchy, varying from 57% to 73%. The top end is what I wopuld have expected. In the 1850's and 1860's, London Porter was 70-75% attenuated.
In some ways these Porters are very unlike Younger's other beers. The boils - especially in the 1850's - were longer. Their other beers were boiled for 90 minutes at most. The differnce wasn't as big in the 1860's, but was still there. The pitching temperature of the Porters was higher - other beers were pitched at 56-60º F, as was the maximum fermentation temperature, which for other styles didn't exceed 70º F. Unsurprisingly given the higher temperature, the fermentation was also shorter, by one to three days.
In the 1850's, the hopping levels were similar to in London: 2.75-3 lbs per barrel. By the 1860's, they'd fallen to about half the level in London, where the hopping rate had remianed constant.
I've been saving the oddest until the last: the grists. The percentage of brown malt is very high in the examples from the 1850's. So high that they must have been using diastatic brown malt, something that I thought had disappeared before this date. The pale malt percentage was more normal-looking in the 1860's, but the percentage of amber malt is very high in some examples. Note that brown malt had been dropped by then.
Other than the single example that's just pale and black malt, none of the grists look like English ones. It's all very odd.
William Younger Porter 1851 - 1869
Year
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
boil time (hours)
boil time (hours)
Pitch temp
max. fermen-tation temp
length of fermen-tation (days)
pale malt
brown malt
black malt
amber malt
1851
BS
1057
1017
5.29
70.18%
21.75
3.08
2.25
64º
73º
3 + 2
42.92%
32.45%
24.63%
1851
BS
1056
1015
5.42
73.21%
23.87
2.86
2.25
63º
72º
4 + 1
24.73%
56.08%
19.19%
1851
BS
1060
1022
5.03
63.33%
23.46
2.61
2.25
63º
72º
3 + 2
24.32%
55.16%
20.52%
1851
BS
1060
1021
5.16
65.00%
25.26
2.93
2.5
64º
73º
3 + 2
26.08%
59.14%
14.78%
1851
BS
1060
1024
4.76
60.00%
27.37
3.17
2.25
64º
71º
3 + 2
26.08%
59.14%
14.78%
1851
BS
1063
1023
5.29
63.49%
7.50
0.91
2
64º
72º
3 + 1
30.60%
69.40%
1852
BS
1057
1018
5.16
68.42%
23.87
2.93
2.25
64º
72º
3 + 3
24.73%
56.08%
19.19%
1858
BS
1052
1022
3.97
57.69%
18.33
2.75
2
61º
72º
3 + 3
56.95%
14.35%
14.35%
14.35%
1858
BS
1054
1022
4.23
59.26%
16.67
2.22
2.33
62º
72º
3 + 2
56.95%
14.35%
28.70%
1868
Bg
1046
1020
3.44
56.52%
8.00
1.45
3
61º
69º
3 + 2
92.25%
7.75%
1869
BS
1041
1017
3.18
58.54%
7.69
1.18
2.5
3
61º
66º
2 + 3
45.26%
13.69%
41.06%
1869
P
1048
1018
3.97
62.50%
2.75
62º
67º
2 + 1
68.80%
10.40%
20.80%
1869
BS
1042
1018
3.18
57.14%
7.50
1.46
2.5
3
61º
67º
2 + 3
68.80%
10.40%
20.80%
Sources:
William Younger brewing records held at the Scottish Brewing Archive, diocument numbers WY/6/1/2/5, WY/6/1/2/14 and WY/6/1/2/21.
More... (http://barclayperkins.blogspot.com/2013/03/william-youngers-porter-1851-1869.html)
http://2.bp.blogspot.com/-0TtvPUMUi0I/UUxAylgZHnI/AAAAAAAAQqI/CA6-_28GP6o/s400/Younger_Capital_Stout.jpg (http://2.bp.blogspot.com/-0TtvPUMUi0I/UUxAylgZHnI/AAAAAAAAQqI/CA6-_28GP6o/s1600/Younger_Capital_Stout.jpg)
I'm not sure why I've never examined William Younger's Porter closely. Because there are some odd things about it. Very odd things.
First, that they couldn't decide on the brewhouse name, calling it both P and BS. The latter name, presumably short for Brown Stout, would imply it was a Stout. They why sometimes call it P? And in terms of gravity, it's definitely in Porter rather than Stout territory.
The level of attenuation is very patchy, varying from 57% to 73%. The top end is what I wopuld have expected. In the 1850's and 1860's, London Porter was 70-75% attenuated.
In some ways these Porters are very unlike Younger's other beers. The boils - especially in the 1850's - were longer. Their other beers were boiled for 90 minutes at most. The differnce wasn't as big in the 1860's, but was still there. The pitching temperature of the Porters was higher - other beers were pitched at 56-60º F, as was the maximum fermentation temperature, which for other styles didn't exceed 70º F. Unsurprisingly given the higher temperature, the fermentation was also shorter, by one to three days.
In the 1850's, the hopping levels were similar to in London: 2.75-3 lbs per barrel. By the 1860's, they'd fallen to about half the level in London, where the hopping rate had remianed constant.
I've been saving the oddest until the last: the grists. The percentage of brown malt is very high in the examples from the 1850's. So high that they must have been using diastatic brown malt, something that I thought had disappeared before this date. The pale malt percentage was more normal-looking in the 1860's, but the percentage of amber malt is very high in some examples. Note that brown malt had been dropped by then.
Other than the single example that's just pale and black malt, none of the grists look like English ones. It's all very odd.
William Younger Porter 1851 - 1869
Year
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
boil time (hours)
boil time (hours)
Pitch temp
max. fermen-tation temp
length of fermen-tation (days)
pale malt
brown malt
black malt
amber malt
1851
BS
1057
1017
5.29
70.18%
21.75
3.08
2.25
64º
73º
3 + 2
42.92%
32.45%
24.63%
1851
BS
1056
1015
5.42
73.21%
23.87
2.86
2.25
63º
72º
4 + 1
24.73%
56.08%
19.19%
1851
BS
1060
1022
5.03
63.33%
23.46
2.61
2.25
63º
72º
3 + 2
24.32%
55.16%
20.52%
1851
BS
1060
1021
5.16
65.00%
25.26
2.93
2.5
64º
73º
3 + 2
26.08%
59.14%
14.78%
1851
BS
1060
1024
4.76
60.00%
27.37
3.17
2.25
64º
71º
3 + 2
26.08%
59.14%
14.78%
1851
BS
1063
1023
5.29
63.49%
7.50
0.91
2
64º
72º
3 + 1
30.60%
69.40%
1852
BS
1057
1018
5.16
68.42%
23.87
2.93
2.25
64º
72º
3 + 3
24.73%
56.08%
19.19%
1858
BS
1052
1022
3.97
57.69%
18.33
2.75
2
61º
72º
3 + 3
56.95%
14.35%
14.35%
14.35%
1858
BS
1054
1022
4.23
59.26%
16.67
2.22
2.33
62º
72º
3 + 2
56.95%
14.35%
28.70%
1868
Bg
1046
1020
3.44
56.52%
8.00
1.45
3
61º
69º
3 + 2
92.25%
7.75%
1869
BS
1041
1017
3.18
58.54%
7.69
1.18
2.5
3
61º
66º
2 + 3
45.26%
13.69%
41.06%
1869
P
1048
1018
3.97
62.50%
2.75
62º
67º
2 + 1
68.80%
10.40%
20.80%
1869
BS
1042
1018
3.18
57.14%
7.50
1.46
2.5
3
61º
67º
2 + 3
68.80%
10.40%
20.80%
Sources:
William Younger brewing records held at the Scottish Brewing Archive, diocument numbers WY/6/1/2/5, WY/6/1/2/14 and WY/6/1/2/21.
More... (http://barclayperkins.blogspot.com/2013/03/william-youngers-porter-1851-1869.html)