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01-10-2019, 08:12
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To say that Younger brewed a baffling range of beers is no overstatement. While most Scottish brewers limited themselves to three or four different strengths of Pale Ale, a Strong Ale and perhaps a Stout.

When war erupted, Younger were brewing seven Pale Ales, three Mild Ales, two Strong/Scotch Ales and a Stout. In total, thirteen. And that’s just in the Abbey brewery

It’s odd that Younger produced three Pale Ales – Pale XXPS, XXPS and LAE – at identical gravities. The only difference being the hopping rate, which went from 3 lbs per quarter (336 lbs) of malt for XXPS, to 4.75 lbs per quarter for LAE.

I’m pretty confident that LAE was an exclusively bottled beer and XXPS exclusively draught. Pale XXPS I’m not sure about but, as the name doesn’t include Btlg, I’m reasonably confident that this was also a bottled beer.

The three gravity levels of the Pale Ales – 1033º, 1040º, 1046º, 1053º - fit nicely into the pre-war strength bands. In London, these would have equated to beers retailing at 5d, 6d, 7d and 8d per pint, respectively. Though, as beer was generally a little more expensive in Scotland, the actual process in Edinburgh were probably 1d per pint more.

Similarly, the three Mild Ales fit into the 4d, 5d and 6d per pint categories. It’s extremely unusual for a Scottish brewery to have been producing three different Mild Ales in the 1930s. Most didn’t produce a single genuine Mild Ale. Though I suspect that a weak Pale Ale coloured with caramel at racking time was often used as a substitute for Mild.

Most Scottish breweries made a Strong/Scotch Ale (what it was called depended on which side of the border you were: Strong Ale in Scotland, Scotch Ale in England) along the lines of Younger’s No. 1.

But No. 3 seems to have been a style of beer exclusive to Younger. Possibly it existed on account of the trade they did in London. Certainly in the 1950s No. 3 took the place of Burton Ale in the pubs supplied by Younger. They brewed a surprisingly large amount of it, as you’ll see in the second table.

This is based on a fairly random selection of photographs of the Abbey Brewery brewing book from late 1939 and early 1940. But I think it gives a reasonable idea of the relative amounts being produced of each different beer. The four most common – No. 3, LAE, XXP Btlg and XXPS – account for around 70% of what was brewed.




William Younger Abbey beers 1939 - 1940


Date
Year
Beer
Style
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl


29th Nov
1939
1
Strong Ale
1084
1028.0
7.41
66.67%
4.74
1.60


23rd Nov
1939
3
Strong Ale
1053
1015.0
5.03
71.70%
3.00
0.60


14th Nov
1939
DBS Btlg
Stout
1066
1023.0
5.69
65.15%
6.06
1.59


17th Nov
1939
X
Mild
1029
1012.0
2.25
58.62%
2.50
0.28


23rd Nov
1939
XX
Mild
1032
1012.0
2.65
62.50%
2.67
0.31


4th Dec
1939
XXX
Mild
1037
1012.0
3.31
67.57%
2.50
0.36


1st Apr
1940
XP Btlg
Pale Ale
1033
1010.0
3.04
69.70%
4.71
1.22


22nd Nov
1939
XXP Btlg
Pale Ale
1040
1013.0
3.57
67.50%
4.21
0.63


6th Dec
1939
XXPS Btlg
Pale Ale
1040
1011.0
3.84
72.50%
4.21
0.57


22nd Nov
1939
Pale XXPS
Pale Ale
1046
1014.0
4.23
69.57%
4.13
0.73


4th Dec
1939
LAE
Pale Ale
1046
1012.0
4.50
73.91%
4.78
0.82


28th Nov
1939
XXPS
Pale Ale
1046
1012.0
4.50
73.91%
3.04
0.52


24th Nov
1939
Ext
Pale Ale
1053
1014.0
5.16
73.58%
5.40
1.10


Source:


William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/76.







William Younger Abbey beers 1939 - 1940


Beer
Style
No. of brews
barrels
%


1
Strong Ale
4
456
2.92%


3
Strong Ale
23
2947
18.90%


DBS Btlg
Stout
6
767
4.92%


Ext
Pale Ale
5
613
3.93%


LAE
Pale Ale
25
3343.5
21.44%


Pale XXPS
Pale Ale
6
804
5.16%


X
Mild
2
126
0.81%


XP Btlg
Mild
2
188.5
1.21%


XX
Pale Ale
8
908.5
5.83%


XXP Btlg
Pale Ale
15
1876.5
12.03%


XXPS
Pale Ale
20
2668.5
17.11%


XXPS Btlg
Pale Ale
1
141.5
0.91%


XXX
Mild
7
755
4.84%


Total


15,595



Source:


William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/76.




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