Let's Brew Wednesday - 1939 Youngs Stout

When war broke out, Youngs were still parti-gyling a Stout with their Porter. Though, in addition to those two beers, they also magicked up Oatmeal Stout at 1046º and Family Stout at 1037º. Presumably, by blending the two base beers.

As brewed, the Stout is a typical 8d per pint draught London Stout. There were two types of draught Stout in London, 7d per pint at around 1048º and 8d at 1054º. With some brewers, such as Truman, brewing beers in both classes.

I won’t go into details of the recipe, as it’s identical with the Porter above, with which this beer was parti-gyled.

The degree of attenuation isn’t great and that seems to be deliberate, as it’s similar in every example I have. Implying that they were aiming for quite a heavy body. Which makes sense for a Stout.

Pretty sure this wasn’t aged to any extent. Maybe a couple of weeks in the trade cask, but no more.

1939 Youngs Stout
mild malt	6.75 lb	58.06%
black malt	0.875 lb	7.53%
amber malt	1.25 lb	10.75%
crystal malt 120 L	0.875 lb	7.53%
flaked oats	0.625 lb	5.38%
No. 3 invert sugar	0.625 lb	5.38%
caramel 500 SRM	0.625 lb	5.38%
Fuggles 120 min	1.75 oz
Fuggles 30 min	1.75 oz
OG	1053
FG	1016.5
ABV	4.83
Apparent attenuation	68.87%
IBU	40
SRM	43
Mash at	152º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	60º F
Yeast	WLP002 English Ale