I've only recently acquired the data needed to write it. After finally finishing off William Younger's records after what seemed like several years transcribing, I had everything I needed. Or just about. I'm missing the Abbey Brewery's records for 1945. I do have those from the Holyrood Brewery, but they mostly only brewed Pale Ales there, along with some No. 3.
Good research is very time-consuming. Just as well I'm unemployed and have plenty of time on my hands.
In addition to watery, super-sweet Stouts, there were also a few which resembled more those brewed in England. These had OGs over 1050º and a more reasonable rate of attenuation. Which left some well over 6% ABV. Which is stronger than most Stout brewed in England, other than a few oddities like Russian Stout.
Note that most of these beers are also called Milk Stout, despite not being all that sweet, judging by the FG. I know that in the case of William Younger, the quantity of lactose employed was quite small – less than 5% of the total fermentables.
For colour, William Younger relied on a little roast barley and crystal malt, plus a big dollop of caramel. I don’t know if other brewers employed similar materials. For those brewers conjuring up Stout from a Pale Ale brew, various sugars would have been their only option.
|Scottish Stout before WW II|
|Date||Year||Beer||Price per pint (d)||OG||FG||ABV||App. Atten-uation|
|1936||Younger, Wm.||Milk Stout||10.5||1063||1014.7||6.30||76.67%|
|1937||Younger, Wm.||Milk Stout||1068||1020||6.24||70.59%|
|Truman Gravity Book held at the London Metropolitan Archives, document number B/THB/C/252.|
|Thomas Usher Gravity Book held at the Scottish Brewing Archive, document number TU/6/11.|
|Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001.|