Let's Brew - 1939 Youngs Porter

The biggest surprise about this beer is that it exists at all. These were the very final days of London Porter. In a couple of years, it would have totally disappeared from London pubs.

With a gravity in the mid-1030ºs, it’s a typical 5d per pint beer. Which is the price class that was usual for London Porter in its final days.

Moving onto the grist, it’s much the same as in 1932. With four malts: mild, amber, black and crystal. A slightly odd combination for a London brewer. Where mild/pale, brown and black malts were more usual. The lack of brown malt is notable, as that was the signature flavour of London Black Beers.

The sugars are a bit of a problem, as there’s a proprietary sugar described as “OM”. I’m guessing that this is a sugar specifically designed for Oatmeal Stout. As a substitute, I’ve upped the No. 3 invert and flaked oats.

There were two types of Kent hops, one from the 1938 and one from the 1939 harvest. 

1939 Youngs Porter
mild malt	4.75 lb	61.29%
black malt	0.50 lb	6.45%
amber malt	0.75 lb	9.68%
crystal malt 120 L	0.50 lb	6.45%
flaked oats	0.75 lb	9.68%
No. 3 invert sugar	0.50 lb	6.45%
Fuggles 120 min	1.125 oz
Fuggles 30 min	1.125 oz
OG	1035
FG	1011
ABV	3.18
Apparent attenuation	68.57%
IBU	29
SRM	23
Mash at	152º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	60º F
Yeast	WLP002 English Ale