This beer is quite strong for a post-WW II Stout and is around the gravity of pre-WW II Oatmeal Stouts.
Unlike London Oatmeal Stouts from before the war, where the oats content was minimal, there’s a decent amount here. Maybe even enough to be noticeable. Other than that, the grist is quite simple. Just base pale malt and a bit of roast barley. Along with some Young’s Special Mix, a combination of glucose, molasses and caramel.
There’s not much else to say, really. Just two types of English hops. Again, with no indication of vintage. And I’ve had to double the quantity to hit the bitterness level recorded in the brewing record.
| 1991 Youngs Oatmeal Stout | ||
| pale malt | 10.00 lb | 81.17% |
| roast barley | 0.55 lb | 4.46% |
| flaked oats | 0.75 lb | 6.09% |
| glucose | 0.75 lb | 6.09% |
| molasses | 0.25 lb | 2.03% |
| caramel 2000 SRM | 0.02 lb | 0.16% |
| Fuggles 70 min | 2.25 oz | |
| Goldings 10 min | 1.00 oz | |
| OG | 1055 | |
| FG | 1014 | |
| ABV | 5.42 | |
| Apparent attenuation | 74.55% | |
| IBU | 31 | |
| SRM | 18 | |
| Mash at | 149º F | |
| Sparge at | 165º F | |
| Boil time | 70 minutes | |
| pitching temp | 63º F | |
| Yeast | WLP002 English Ale | |
Listen to brewer John Hatch explain how they brewed at Youngs in the 1990s.


4 comments:
Ron, if I may offer an idea of why Young's re-introduced its Winter Warmer and Oatmeal Stout in the 1990s; it is that by then, Young's had noted that a U.S. importer (Merchant duVin) was bringing in classic beer styles from Europe, and those brews were being bought.
It looked at its old recipe books and decided, 'Let's brew these again, and ship them to the U.S.A.' Which is what we have here.
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I'm pretty sure that Winter Warmer was never dropped. Though it was a winter seasonal beer.
I was surprised at my local (Adelaide) bottle shop to see something called Youngs Chocolate Stout. Bought one, it was horrible!
This stout is very much my sort of thing. Oscar
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