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09-11-2019, 08:20
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2019/11/lets-brew-1939-william-younger-export.html)
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Big brother of all Younger’s Pale Ales was Export. A beer in the strongest class of interwar Pale Ales, which in London sold for 9d per pint in a public bar. But, being Scottish, this Export retailed for 10d per pint.
Export had its roots in the 19th century and had been brewed since at least the 1840s, making it Younger’s longest brewed beer. Amazingly, the OG in 1939 was the same as it had been in 1914. That’s true of extremely few beers, mostly very strong ones like Russian Stout. Not sure why it should have retained its strength so well. The same wasn’t true of Younger’s other Pale Ales.
I’ve adjusted the FG, as the brewing record only lists the cleansing gravity. An analysis in the Thomas Usher Gravity Book from 1938 gives the FG as 1012 . As it was of the finished beer, I’ve used that figure in my recipe.
The hopping, at 5.5 lbs per quarter (336 lbs) of malt, is the heaviest of any of Younger’s Pale Ales. (Though that’s half the rate of hopping Export had in 1914.) Otherwise, it’s much the same: pale malt, grits and Kent hops.
1939 William Younger Ext
pale malt
10.25 lb
82.00%
grits
2.25 lb
18.00%
Fuggles 105 min
1.00 oz
Fuggles 30 min
1.00 oz
Goldings dry hops
0.25 oz
OG
1054
FG
1012
ABV
5.56
Apparent attenuation
77.78%
IBU
22
SRM
4.3
Mash at
153º F
Sparge at
160º F
Boil time
105 minutes
pitching temp
60º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2019/11/lets-brew-1939-william-younger-export.html)
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Big brother of all Younger’s Pale Ales was Export. A beer in the strongest class of interwar Pale Ales, which in London sold for 9d per pint in a public bar. But, being Scottish, this Export retailed for 10d per pint.
Export had its roots in the 19th century and had been brewed since at least the 1840s, making it Younger’s longest brewed beer. Amazingly, the OG in 1939 was the same as it had been in 1914. That’s true of extremely few beers, mostly very strong ones like Russian Stout. Not sure why it should have retained its strength so well. The same wasn’t true of Younger’s other Pale Ales.
I’ve adjusted the FG, as the brewing record only lists the cleansing gravity. An analysis in the Thomas Usher Gravity Book from 1938 gives the FG as 1012 . As it was of the finished beer, I’ve used that figure in my recipe.
The hopping, at 5.5 lbs per quarter (336 lbs) of malt, is the heaviest of any of Younger’s Pale Ales. (Though that’s half the rate of hopping Export had in 1914.) Otherwise, it’s much the same: pale malt, grits and Kent hops.
1939 William Younger Ext
pale malt
10.25 lb
82.00%
grits
2.25 lb
18.00%
Fuggles 105 min
1.00 oz
Fuggles 30 min
1.00 oz
Goldings dry hops
0.25 oz
OG
1054
FG
1012
ABV
5.56
Apparent attenuation
77.78%
IBU
22
SRM
4.3
Mash at
153º F
Sparge at
160º F
Boil time
105 minutes
pitching temp
60º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2019/11/lets-brew-1939-william-younger-export.html)