It’s as watery as you would expect of an interwar Porter. Not quite 3% ABV. Quite a change from the 5% ABV version brewed before WW I. No wonder its popularity plunged into a death spiral.
With four malts, one adjunct and two sugars, it’s a pretty complicated grist. Well, it could be five malts, as it’s not totally clear what form the oats were. I’ve just guessed flaked rather than malted. Feel free to use malted oats if you prefer.
Interesting that brown malt isn’t amongst all those malts. It had been a standard ingredient in Porter since, well, the beginning of the style two centuries earlier. Though there is some amber malt. Presumably for flavour, mostly. With most of the colour coming from the black malt and the sugar.
Speaking of sugar, there were equal quantities of No.3 invert and DM (dextro-maltose). For the latter I’ve substituted No. 2 invert. As well as a small amount of caramel as primings.
The two types of hops were both from Kent and the 1930 harvest. One had been cold stored.
Obviously, no ageing for a beer this piss-weak.
| 1932 Youngs Porter | ||
| mild malt | 4.00 lb | 58.82% |
| black malt | 0.50 lb | 7.35% |
| amber malt | 0.75 lb | 11.03% |
| crystal malt 60 L | 0.25 lb | 3.68% |
| flaked oats | 0.50 lb | 7.35% |
| No. 3 invert sugar | 0.375 lb | 5.51% |
| No. 2 invert sugar | 0.375 lb | 5.51% |
| caramel 2000 SRM | 0.05 lb | 0.74% |
| Fuggles 120 min | 1.25 oz | |
| Fuggles 30 min | 1.25 oz | |
| OG | 1032 | |
| FG | 1010 | |
| ABV | 2.91 | |
| Apparent attenuation | 68.75% | |
| IBU | 34 | |
| SRM | 25 | |
| 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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