William Younger's Porter and Stout 1868 - 1869

There were some questions about William Younger's Porter and Stout grists in reaction to the last Let's Brew recipe. Today we're going to look at them in more detail and hopefully provide fuller answers.

Looking at Porters from outside London is a strange experience. I'm so used to the London way of doing things. It makes these beer look quite odd.

I mentioned in the original post that there were two obvious differences with London-brewed Porters:

1. Younger's were lower gravity
2. Younger's brewed one Porter and one Stout while London brewers had several Stouts

Looking in greater detail, there are further dissimilarities. The attenuation of Younger's Porter is low, a little either side of 60%. At the same period, Whitbread's Porter was 70-75% attenuated. And at least 7.5% ABV. While none of Younger's is even 4% ABV.

Then there are the grists. Again, the dissimilarities are striking. Younger's grists have more variation and the proportion of dark malts is higher in most cases. Younger's used amber malt but no brown malt. Amongst the London brewers it was the other way around. Younger's Porter was less heavily hopped but its Stout was hopped about the same as the London beers. (Using lbs per quarter to iron out gravity differences. Younger's Stout had 12 - 14 lbs per quarter, The London brewers - if we exclude the Export Stout - 12.5 yto 18 lbs.)

Looking at other details (anal-retentive is my middle name), Younger's boiling times were longer, but their pitching temperatures were about the same. Interestingly, Younger fermented their Porter and Stout differently to their other beers. They pitched 3 or 4º warmer and the fermentation time was shorter by a couple of days. It looks as if they are mimicing London practice in that regard.

One final point. Every single one of the Younger's beers, with the exception of the bottling Porter, was vatted. It's not as easy to tell how the London beers were treated, but I think it's safe to assume that anything with the word Runner in its name wasn't vatted.

Nothing more comes to mind so here are the tables:

William Younger Porter and Stout 1868 - 1869
Date	Year	Beer	Style	OG	FG	ABV	App. Attenuation	lbs hops/ qtr	hops lb/brl	dry hops (oz / barrel)	boil time (hours)	boil time (hours)	Pitch temp	max. fermentation temp	length of fermentation (days)	pale malt	black malt	amber malt
12th Sep	1868	Bg	Porter	1046	1020	3.44	56.52%	8.00	1.45		3		61º	69º	3 + 2	92.25%	7.75%
27th Apr	1869	BS	Porter	1041	1017	3.18	58.54%	7.69	1.18		2.5	3	61º	66º	2 + 3	43.43%	13.13%	43.43%
6th Feb	1869	P	Porter	1048	1018	3.97	62.50%				2.75		62º	67º	2 + 1	67.36%	10.18%	22.45%
11th Dec	1869	BS	Porter	1042	1018	3.18	57.14%	7.50	1.46		2.5	3	61º	67º	2 + 3	67.36%	10.18%	22.45%
21st Nov	1868	DBS	Stout	1062	1014	6.35	77.42%	12.22	3.47		2	3	62º	74º	3 + 4	81.25%	5.85%	12.90%
28th Nov	1868	DBS	Stout	1064	1018	6.09	71.88%	11.43	3.33	20.00	2.25		62º	73º	3 + 3	81.95%	5.63%	12.42%
3rd Dec	1869	DBS	Stout	1066	1019	6.22	71.21%	12.76	4.11		2.5	3	61º	75º	3 + 4	76.33%	5.50%	18.17%
4th Dec	1869	DBS	Stout	1066	1020	6.09	69.70%	14.23	3.74		2.5	3	62º	74º	3 + 4	73.43%	6.17%	20.40%
15th Dec	1869	DBS	Stout	1065	1018	6.22	72.31%	13.33	3.83	17.02	2.25	3	62º	72º	3 + 4	63.97%	6.04%	29.99%
27th Dec	1869	DBS	Stout	1067	1021	6.09	68.66%	14.23	3.78		2.25	3	60º	72º	4 + 3	62.47%	6.30%	31.23%
Source:
William Younger brewing record document WY/6/1/2/21 held at the Scottish Brewing Archive
Notes:
Assuming 336 lbs for a qtr of pale malt, 254 lbs for black malt and 280 lbs for amber malt
Fermentation time is fermentation + cleansing.

London Porter and Stout 1865 - 1871
Date	Year	Brewer	Beer	Style	OG	FG	ABV	App. Attenuation	lbs hops/ qtr	hops lb/brl	boil time (hours)	boil time (hours)	boil time (hours)	Pitch temp	pale malt	brown malt	black malt	caramel	sugar
13th Jan	1868	Whitbread	K	Porter	1057.1	1016.6	5.35	70.87%	19.91	5.08	1.5	2	2	64º	79.87%	16.10%	4.03%
10th Jan	1868	Whitbread	P	Porter	1048.8	1011.9	4.87	75.57%	9.91	2.23	1.5	2	2	64º	55.58%	15.76%	5.25%		23.41%
24th Aug	1868	Whitbread	SS	Stout	1082.3	1029.9	6.93	63.64%	13.67	5.52	1.5	2	2.5	62º	72.65%	14.64%	3.66%		9.05%
24th Aug	1868	Whitbread	SSS	Stout	1101.4	1048.8	6.96	51.91%	13.67	6.80	1.5	2	2.5	62º	72.65%	14.64%	3.66%		9.05%
14th Oct	1868	Whitbread	xp S	Stout	1070.9	1023.5	6.27	66.80%	20.05	6.62	1.5	2	2	62º	79.87%	16.10%	4.03%
18th Mar	1865	Barclay Perkins	TT	Porter	1058.2	1018.5	5.25	68.20%	15.14	3.69				65.5º	83.41%	13.10%	3.49%
5th Jul	1870	Truman	Runner	Porter	1056.8	1016.6	5.31	70.73%	10.3	2.64				62º	85.34%	9.77%	4.89%
21st Dec	1870	Truman	Bottling Porter	Porter	1060.4	1013.9	6.16	77.06%	18.2	5.14				60º	86.06%	9.29%	4.65%
23rd Nov	1870	Truman	Country Runner	Porter	1062.3	1011.9	6.67	80.89%	13.7	3.53				59º	76.01%	8.21%	4.93%	10.86%
16th Mar	1871	Truman	Keeping	Porter	1067.3	1016.6	6.71	75.31%	16.5	4.84				58º	89.53%	9.67%	0.81%
6th Jul	1870	Truman	Running Stout	Stout	1072.0	1020.8	6.78	71.15%	14.0	5.03				58º	88.88%	6.95%	4.17%
4th Jul	1870	Truman	Double Stout	Stout	1079.5	1022.2	7.59	72.13%	12.5	5.14				60º	89.29%	6.98%	3.72%
4th Jul	1870	Truman	Imperial	Stout	1083.7	1023.5	7.95	71.85%	12.5	5.40				60º	89.29%	6.98%	3.72%
17th Nov	1870	Truman	Double Export Stout	Stout	1092.0	1020.8	9.42	77.41%	12.5	5.89				58º	81.28%	14.63%	4.10%
Sources:
Whitbread brewing records document numbers LMA/4453/D/09/061 and LMA/4453/D/09/062 held at the London Metropolitan Archives
Barclay Perkins brewing record document number ACC/2305/01/546 held at the London Metropolitan Archives
Truman brewing record document number B/THB/C/72 held at the London Metropolitan Archives
Notes:
Assuming 336 lbs for a qtr of pale malt, 254 lbs for black malt and brown malt