Let's Brew - 1885 William Younger S2 Stout

We now move onto Younger’s Stouts. Which are a bit of a weird bunch. And a preview of what Scottish Stouts were like in the mid-20th-century.

This beer is very unusual for the 19th century. Usually, Sweet Stouts are associated with the addition of lactose, a practice which only started just before WW I. Yet here is a very sweet Stout from a few decades earlier. Here the sweetness comes from a very low degree of attenuation and minimal hopping.

The grist is about as simple as you can get for a Stout: just base pale malt and black malt. Quite a high percentage of the latter leaving the beer quite dark.

Getting back to the hopping, I picked this particular example because, unlike many, it contains no spent hops. Most brews contained some, or even all, spent hops.

There were quite a few different types of hops. Just not very many of them. American from the 1884 and 1885 harvests, Kent from 1884 and Bohemian from 1885.

Definitely no ageing for this beer. 

1885 William Younger S2 Stout
pale malt	14.00 lb	91.80%
black malt	1.25 lb	8.20%
Cluster 120 min	0.50 oz
Cluster 60 min	0.25 oz
Fuggles 30 min	0.25 oz
Saaz 30 min	0.25 oz
OG	1064
FG	1032
ABV	4.23
Apparent attenuation	50.00%
IBU	19
SRM	34
Mash at	151º F
Sparge at	163º F
Boil time	120 minutes
pitching temp	59º F
Yeast	WLP028 Edinburgh Ale