With an OG in the low 1050ºs, it fits nicely into the strongest category of beer in the last set of price controls from just after WW I. These were generally the strongest draught beers in London during the interwar period. And included most Stouts.
As you’ve probably guessed, this was parti-gyled with Porter. All the London brewers did that. The quantities of Porter being brewed by this point didn’t merit being single-gyle.
The presence of oats convinces me that there was a bottled version. Oatmeal Stout wasn’t usually a draught beer. Even though, in many cases, draught Stout also contained oats. Brewers just didn’t tell anyone.
Pretty sure this wasn’t aged to any great degree. Maybe a few weeks in trade casks.
| 1932 Youngs Stout | ||
| mild malt | 6.00 lb | 53.55% |
| black malt | 1.00 lb | 8.92% |
| amber malt | 1.125 lb | 10.04% |
| crystal malt 60 L | 0.75 lb | 6.69% |
| flaked oats | 1.00 lb | 8.92% |
| No. 3 invert sugar | 0.625 lb | 5.58% |
| No. 2 invert sugar | 0.625 lb | 5.58% |
| caramel 2000 SRM | 0.08 lb | 0.71% |
| Fuggles 120 min | 2.00 oz | |
| Fuggles 30 min | 2.00 oz | |
| OG | 1052 | |
| FG | 1016 | |
| ABV | 4.76 | |
| Apparent attenuation | 69.23% | |
| IBU | 46 | |
| SRM | 39 | |
| Mash at | 152º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 59º F | |
| Yeast | WLP002 English Ale | |
Learn more about brewing at Youngs from former brewer John Hatch.
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