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03-04-2024, 07:50
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/04/lets-brew-wednesday-2006-youngs-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqqLKbYzB1f38R_ibPrI6pwrJ5WQF5hFXledXKsekw1Y NfTSn9dHFmuBVERSiOhABd77coorZO5Tjhnm8uB1eAWiA-0vVCNbh-kcQeu9EQLR4_adZEWVTc44hfa-ll2ibpzWmN2ixzhZEa4KMJIS0sSfY-vLe6SWnMY6VJBIZjJikpJg9Mqko8IFNHbao/s320/Young_London_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqqLKbYzB1f38R_ibPrI6pwrJ5WQF5hFXledXKsekw1Y NfTSn9dHFmuBVERSiOhABd77coorZO5Tjhnm8uB1eAWiA-0vVCNbh-kcQeu9EQLR4_adZEWVTc44hfa-ll2ibpzWmN2ixzhZEa4KMJIS0sSfY-vLe6SWnMY6VJBIZjJikpJg9Mqko8IFNHbao/s374/Young_London_Stout.jpg)
After all the Pale Ales, here’s something a little different: a Stout.
I’m not sure when Youngs started brewing this Stout. I’m pretty sure that it wasn’t in their range in the 1980s. Though, obviously, at some point in the past they would have brewed one. Just because everyone made one in the first half of the 20th century. Checking the Whitbread Gravity Book, Youngs brewed a Stout until at least 1969.
This was obviously brewed as an Oatmeal Stout, with, at a bit over 4% of the grist, a decent quantity of oats. Unlike some examples from between the wars, where the oat content was often only around 1%.
There’s only a single coloured malt, chocolate. Which brings to mind Whitbread’s 20th-century Stout recipes, which also used chocolate rather than black malt. Other than that, there’s also sugar in the form of Youngs Special Mix. For which I’ve substituted No. 2 invert. There’s also what appears to be a small amount of actual chocolate.
As with the Pale Ales, there were two types of English hops, from the 2004 and 2005 harvests.
2006 Youngs Stout
pale malt
11.25 lb
87.01%
chocolate malt
0.67 lb
5.18%
flaked oats
0.50 lb
3.87%
No. 2 invert sugar
0.50 lb
3.87%
chocolate
0.01 lb
0.08%
Fuggles 90 min
0.67 oz
Goldings 30 min
0.67 oz
OG
1057
FG
1015
ABV
5.56
Apparent attenuation
73.68%
IBU
15
SRM
23
Mash at
152º F
Sparge at
165º F
Boil time
90 minutes
pitching temp
64º F
Yeast
Wyeast 1968 London ESB (Fullers)
More... (http://barclayperkins.blogspot.com/2024/04/lets-brew-wednesday-2006-youngs-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqqLKbYzB1f38R_ibPrI6pwrJ5WQF5hFXledXKsekw1Y NfTSn9dHFmuBVERSiOhABd77coorZO5Tjhnm8uB1eAWiA-0vVCNbh-kcQeu9EQLR4_adZEWVTc44hfa-ll2ibpzWmN2ixzhZEa4KMJIS0sSfY-vLe6SWnMY6VJBIZjJikpJg9Mqko8IFNHbao/s320/Young_London_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqqLKbYzB1f38R_ibPrI6pwrJ5WQF5hFXledXKsekw1Y NfTSn9dHFmuBVERSiOhABd77coorZO5Tjhnm8uB1eAWiA-0vVCNbh-kcQeu9EQLR4_adZEWVTc44hfa-ll2ibpzWmN2ixzhZEa4KMJIS0sSfY-vLe6SWnMY6VJBIZjJikpJg9Mqko8IFNHbao/s374/Young_London_Stout.jpg)
After all the Pale Ales, here’s something a little different: a Stout.
I’m not sure when Youngs started brewing this Stout. I’m pretty sure that it wasn’t in their range in the 1980s. Though, obviously, at some point in the past they would have brewed one. Just because everyone made one in the first half of the 20th century. Checking the Whitbread Gravity Book, Youngs brewed a Stout until at least 1969.
This was obviously brewed as an Oatmeal Stout, with, at a bit over 4% of the grist, a decent quantity of oats. Unlike some examples from between the wars, where the oat content was often only around 1%.
There’s only a single coloured malt, chocolate. Which brings to mind Whitbread’s 20th-century Stout recipes, which also used chocolate rather than black malt. Other than that, there’s also sugar in the form of Youngs Special Mix. For which I’ve substituted No. 2 invert. There’s also what appears to be a small amount of actual chocolate.
As with the Pale Ales, there were two types of English hops, from the 2004 and 2005 harvests.
2006 Youngs Stout
pale malt
11.25 lb
87.01%
chocolate malt
0.67 lb
5.18%
flaked oats
0.50 lb
3.87%
No. 2 invert sugar
0.50 lb
3.87%
chocolate
0.01 lb
0.08%
Fuggles 90 min
0.67 oz
Goldings 30 min
0.67 oz
OG
1057
FG
1015
ABV
5.56
Apparent attenuation
73.68%
IBU
15
SRM
23
Mash at
152º F
Sparge at
165º F
Boil time
90 minutes
pitching temp
64º F
Yeast
Wyeast 1968 London ESB (Fullers)
More... (http://barclayperkins.blogspot.com/2024/04/lets-brew-wednesday-2006-youngs-stout.html)