Wednesday 3 April 2024

Let's Brew Wednesday - 2006 Youngs Stout

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)


Anonymous said...

Sounds like a chocolate stout. Doesn't look very dark at 23 SRM tho...did they colour it?

Ron Pattinson said...


at 230 EBC, the original was on the pale side. There was no colour correction.