SS is one of the oddest Stouts I’ve come across. Because it was parti-gyled with 60/- and Export, two Pale Ales. It’s identical to 60/-, save for what happened in the copper. It’s a sort of hybrid parti-gyle as one of the coppers has the wort intended for the Stout, while the other two coppers were blended the usual way to produce Export and 60/-.
The SS copper has a couple of extra ingredients: liquorice and black malt. And more “colour” which is presumably some sort of caramel. I’m not totally sure that the black malt went into the copper, but that’s definitely the suggestion, given the way the record is laid out. There were also far more hops than you would usually find in the third copper. A sure sign they were doing something different.
It’s not clear how the gyles were blended. The quantities fermented (278 barrels) add up to more than the volume out of the coppers (203 barrels). I assume water must have been added to make up the volumes.
It’s all very strange.
| 1957 Robert Younger SS | ||
| pale malt | 5.00 lb | 73.42% |
| black malt | 0.50 lb | 7.34% |
| flaked maize | 1.00 lb | 14.68% |
| No. 2 invert sugar | 0.25 lb | 3.67% |
| malt extract | 0.06 lb | 0.88% |
| caramel | enough to hit the colour | |
| liquorice | 0.50 oz | |
| Fuggles 120 min | 1.25 oz | |
| Goldings 30 min | 1.25 oz | |
| OG | 1030 | |
| FG | 1007 | |
| ABV | 3.04 | |
| Apparent attenuation | 76.67% | |
| IBU | 21 | |
| SRM | 40 | |
| Mash at | 151º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 60º F | |
| Yeast | WLP028 Edinburgh Ale | |
This recipe is from my wonderful book on Scottish brewing:
http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html
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