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26-12-2019, 12:39
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2019/12/19th-century-scottish-porter-and-stout.html)
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Spurred on by their enormous popularity amongst Scottish drinkers, local brewers began to brew their own versions to rival those brewed in England. Though it never quite attained the level of popularity in England, considerable quantities were brewed in Scotland.
Initially, these Scottish versions seem to have closely mimicked the London originals, in the second half of the 19th century Scottish Porter, and more importantly Stout, began to acquire their own unique character.
While most English provincial dropped brown malt from their Porter and Stout grists early in the 19th century, Scottish brewers continued to use it, and to use it large quantities.
By the 1870’s, William Younger had discontinued their Porter and introduced a new range of Stouts, S1, S2 and S3. These were far more lightly hopped than DBS and often contained large quantities of spent hops. S3 had an unusually low gravity for the 19th century, some examples being under 3% ABV. The new Stouts, in contrast to DBS, were not dry hopped.
Throughout this period William Younger aged Porter and DBS in vats. S1, S2 and S3, however, were not vatted.
William Younger Porter and Stout in 1851
Date
Beer
Style
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
3rd Nov
BS
Porter
1056
1015
5.42
73.21%
23.87
2.86
11th Oct
BS
Porter
1057
1017
5.29
70.18%
21.75
3.08
29th Nov
BS
Porter
1060
1024
4.76
60.00%
27.37
3.17
29th Oct
DBS
Stout
1078
1015
8.33
80.77%
13.40
5.63
13th Dec
DBS
Stout
1089
1025
8.47
71.91%
14.00
5.68
Source:
William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/5.
William Younger Porter and Stout in 1879
Date
Beer
Style
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
19th Sep
S1
Stout
1070
1026
5.82
62.86%
6.47
2.07
6th June
S2
Stout
1060
1020
5.29
66.67%
3.33
0.87
13th June
S3
Stout
1032
1011
2.78
65.63%
all spent hops
11th Aug
S3
Stout
1043
1010
4.37
76.74%
4.71
0.86
20th Nov
DBS
Stout
1073
1035
5.03
52.05%
12.86
5.00
Source:
William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/28.
The above is an excerpt from my excellent book on Scottish brewing (http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html):
https://3.bp.blogspot.com/-5IZlXWyRE1M/WLrdyRc1H-I/AAAAAAAAblU/qpaqmJBSEUcGECVG-nX7hL4ut5VrOU82QCLcB/s400/Scotland%2521_Vol2_front_words.jpg (http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html)
More... (http://barclayperkins.blogspot.com/2019/12/19th-century-scottish-porter-and-stout.html)
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Spurred on by their enormous popularity amongst Scottish drinkers, local brewers began to brew their own versions to rival those brewed in England. Though it never quite attained the level of popularity in England, considerable quantities were brewed in Scotland.
Initially, these Scottish versions seem to have closely mimicked the London originals, in the second half of the 19th century Scottish Porter, and more importantly Stout, began to acquire their own unique character.
While most English provincial dropped brown malt from their Porter and Stout grists early in the 19th century, Scottish brewers continued to use it, and to use it large quantities.
By the 1870’s, William Younger had discontinued their Porter and introduced a new range of Stouts, S1, S2 and S3. These were far more lightly hopped than DBS and often contained large quantities of spent hops. S3 had an unusually low gravity for the 19th century, some examples being under 3% ABV. The new Stouts, in contrast to DBS, were not dry hopped.
Throughout this period William Younger aged Porter and DBS in vats. S1, S2 and S3, however, were not vatted.
William Younger Porter and Stout in 1851
Date
Beer
Style
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
3rd Nov
BS
Porter
1056
1015
5.42
73.21%
23.87
2.86
11th Oct
BS
Porter
1057
1017
5.29
70.18%
21.75
3.08
29th Nov
BS
Porter
1060
1024
4.76
60.00%
27.37
3.17
29th Oct
DBS
Stout
1078
1015
8.33
80.77%
13.40
5.63
13th Dec
DBS
Stout
1089
1025
8.47
71.91%
14.00
5.68
Source:
William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/5.
William Younger Porter and Stout in 1879
Date
Beer
Style
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
19th Sep
S1
Stout
1070
1026
5.82
62.86%
6.47
2.07
6th June
S2
Stout
1060
1020
5.29
66.67%
3.33
0.87
13th June
S3
Stout
1032
1011
2.78
65.63%
all spent hops
11th Aug
S3
Stout
1043
1010
4.37
76.74%
4.71
0.86
20th Nov
DBS
Stout
1073
1035
5.03
52.05%
12.86
5.00
Source:
William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/28.
The above is an excerpt from my excellent book on Scottish brewing (http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html):
https://3.bp.blogspot.com/-5IZlXWyRE1M/WLrdyRc1H-I/AAAAAAAAblU/qpaqmJBSEUcGECVG-nX7hL4ut5VrOU82QCLcB/s400/Scotland%2521_Vol2_front_words.jpg (http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html)
More... (http://barclayperkins.blogspot.com/2019/12/19th-century-scottish-porter-and-stout.html)