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06-01-2020, 07:06
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Over 90% of what was brewed in Scotland was some form of Pale Ale. Most brewers produced parti-gyled Pale Ales at three strengths, and sometimes spun a Strong Ale out of the same basic recipe. It’s all pretty dull.
Most breweries produced three strengths of Pale Ale, usually parti-gyled from a single recipe, though that wasn’t the case at William Younger, who had always preferred to brew most of their beers single-gyle.
Most Scottish breweries produced a range of three Pale Ales, often referred to as 60/-, 70/- and 80/- by the brewery and Light, Heavy and Export by drinkers. Robert Younger, a relatively small Edinburgh brewer, had a larger range than most, producing a total of five.
Robert Younger Pale Ales in 1957
Date
Year
Beer
OG
FG
ABV
App. Attenuation
lbs hops/ qtr
hops lb/brl
8th Aug
1957
54/-
1028
1010
2.38
64.29%
4.92
0.58
7th Aug
1957
60/-
1030
1011
2.51
63.33%
4.92
0.58
6th Aug
1957
70/-
1035
1011
3.18
68.57%
4.93
0.67
6th Aug
1957
80/-
1043
1012
4.10
72.09%
4.93
0.83
7th Aug
1957
Ex
1045
1012
4.37
73.33%
4.92
0.87
Source:
Robert Younger brewing record held at the Scottish Brewing Archive, document number RY/6/1/2.
Note that, in typically Scottish fashion, there’s almost no difference between the FGs of the different strength beers. The hopping is very light, especially for Pale ales. As can be seen by a comparison with Whitbread’s Ales from the same year:
Whitbread's Ales in 1957
Date
Beer
Style
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
31st Jan
FB
Brown Ale
1033.9
1007.0
3.56
79.35%
5.27
0.74
7th Jan
IPA
IPA
1035.8
1006.5
3.88
81.84%
8.53
1.26
11th Jan
Best Ale
Mild
1030.4
1010.0
2.70
67.11%
5.56
0.71
14th Feb
PA
Pale Ale
1039.6
1008.5
4.11
78.54%
5.59
0.93
Source:
Whitbread brewing record held at the London Metropolitan Archives document number LMA/4453/D/01/124.
Robert Younger’s Pale Ales were hopped at a lower rate than even Whitbread’s Mild and Brown Ales.
At Whitbread Best Ale, IPA and PA filled the same gravity slots as Robert Younger 60/-, 70/- and 80/-. Which demonstrates that, while 60/- wasn’t technically speaking a Mild Ale, it played the same role as it in Scotland.
Drybrough’s Pale Ales look very similar to Robert Younger’s.
Drybrough Pale Ales 1954 - 1960
Year
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
1954
B 60/-
1031.0
1011.0
2.65
64.52%
4.48
0.57
1954
60/-
1032.0
1011.0
2.78
65.63%
4.42
0.57
1954
XXP
1043.0
1011.5
4.17
73.26%
4.42
0.79
1954
Export
1045.0
1013.5
4.17
70.00%
4.48
0.83
1960
B 60/-
1030.0
1012.0
2.38
60.00%
4.48
0.56
1960
60/-
1031.0
1012.0
2.51
61.29%
4.51
0.58
1960
B XXP
1037.0
1014.0
3.04
62.16%
4.49
0.69
1960
KH
1037.0
1014.0
3.04
62.16%
4.49
0.68
1960
XXP
1042.0
1014.0
3.70
66.67%
4.51
0.78
1960
Export
1044.0
1015.0
3.84
65.91%
4.48
0.82
Source:
Drybrough brewing record held at the Scottish Brewing Archive, document numberD/6/1/1/7.
A slightly worse rate of attenuation, but filling similar gravity slots and with a similar level of hopping. You’ll see that the names for the different strengths weren’t identical at Robert Younger and Drybrough. Both called the strongest Export and the one around 1030º 60/-. But the middle beer was 70/- at Robert Younger and KH – Keg Heavy – at Drybrough.
The above is an excerpt from my excellent book on Scottish brewing (http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html):
https://3.bp.blogspot.com/-5IZlXWyRE1M/WLrdyRc1H-I/AAAAAAAAblU/qpaqmJBSEUcGECVG-nX7hL4ut5VrOU82QCLcB/s400/Scotland%2521_Vol2_front_words.jpg (http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html)
Which is also available in Kindle form:
https://www.amazon.com/dp/B07Q8XHBL2
I love that the lion image isn't exactly centre on the cover. All my credit. Or fault. Or blame.
More... (http://barclayperkins.blogspot.com/2020/01/scottish-pale-ale-in-1950s-and-1960s.html)
https://1.bp.blogspot.com/-XcJ-wgSdRfg/XhIXRlzCfkI/AAAAAAAAhfw/OkdqMsCdmpQVuhi_V_Ag2RdSUktQVa74QCLcBGAsYHQ/s400/Aitchie_Export_Ale.jpg (https://1.bp.blogspot.com/-XcJ-wgSdRfg/XhIXRlzCfkI/AAAAAAAAhfw/OkdqMsCdmpQVuhi_V_Ag2RdSUktQVa74QCLcBGAsYHQ/s1600/Aitchie_Export_Ale.jpg)
Over 90% of what was brewed in Scotland was some form of Pale Ale. Most brewers produced parti-gyled Pale Ales at three strengths, and sometimes spun a Strong Ale out of the same basic recipe. It’s all pretty dull.
Most breweries produced three strengths of Pale Ale, usually parti-gyled from a single recipe, though that wasn’t the case at William Younger, who had always preferred to brew most of their beers single-gyle.
Most Scottish breweries produced a range of three Pale Ales, often referred to as 60/-, 70/- and 80/- by the brewery and Light, Heavy and Export by drinkers. Robert Younger, a relatively small Edinburgh brewer, had a larger range than most, producing a total of five.
Robert Younger Pale Ales in 1957
Date
Year
Beer
OG
FG
ABV
App. Attenuation
lbs hops/ qtr
hops lb/brl
8th Aug
1957
54/-
1028
1010
2.38
64.29%
4.92
0.58
7th Aug
1957
60/-
1030
1011
2.51
63.33%
4.92
0.58
6th Aug
1957
70/-
1035
1011
3.18
68.57%
4.93
0.67
6th Aug
1957
80/-
1043
1012
4.10
72.09%
4.93
0.83
7th Aug
1957
Ex
1045
1012
4.37
73.33%
4.92
0.87
Source:
Robert Younger brewing record held at the Scottish Brewing Archive, document number RY/6/1/2.
Note that, in typically Scottish fashion, there’s almost no difference between the FGs of the different strength beers. The hopping is very light, especially for Pale ales. As can be seen by a comparison with Whitbread’s Ales from the same year:
Whitbread's Ales in 1957
Date
Beer
Style
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
31st Jan
FB
Brown Ale
1033.9
1007.0
3.56
79.35%
5.27
0.74
7th Jan
IPA
IPA
1035.8
1006.5
3.88
81.84%
8.53
1.26
11th Jan
Best Ale
Mild
1030.4
1010.0
2.70
67.11%
5.56
0.71
14th Feb
PA
Pale Ale
1039.6
1008.5
4.11
78.54%
5.59
0.93
Source:
Whitbread brewing record held at the London Metropolitan Archives document number LMA/4453/D/01/124.
Robert Younger’s Pale Ales were hopped at a lower rate than even Whitbread’s Mild and Brown Ales.
At Whitbread Best Ale, IPA and PA filled the same gravity slots as Robert Younger 60/-, 70/- and 80/-. Which demonstrates that, while 60/- wasn’t technically speaking a Mild Ale, it played the same role as it in Scotland.
Drybrough’s Pale Ales look very similar to Robert Younger’s.
Drybrough Pale Ales 1954 - 1960
Year
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
1954
B 60/-
1031.0
1011.0
2.65
64.52%
4.48
0.57
1954
60/-
1032.0
1011.0
2.78
65.63%
4.42
0.57
1954
XXP
1043.0
1011.5
4.17
73.26%
4.42
0.79
1954
Export
1045.0
1013.5
4.17
70.00%
4.48
0.83
1960
B 60/-
1030.0
1012.0
2.38
60.00%
4.48
0.56
1960
60/-
1031.0
1012.0
2.51
61.29%
4.51
0.58
1960
B XXP
1037.0
1014.0
3.04
62.16%
4.49
0.69
1960
KH
1037.0
1014.0
3.04
62.16%
4.49
0.68
1960
XXP
1042.0
1014.0
3.70
66.67%
4.51
0.78
1960
Export
1044.0
1015.0
3.84
65.91%
4.48
0.82
Source:
Drybrough brewing record held at the Scottish Brewing Archive, document numberD/6/1/1/7.
A slightly worse rate of attenuation, but filling similar gravity slots and with a similar level of hopping. You’ll see that the names for the different strengths weren’t identical at Robert Younger and Drybrough. Both called the strongest Export and the one around 1030º 60/-. But the middle beer was 70/- at Robert Younger and KH – Keg Heavy – at Drybrough.
The above is an excerpt from my excellent book on Scottish brewing (http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html):
https://3.bp.blogspot.com/-5IZlXWyRE1M/WLrdyRc1H-I/AAAAAAAAblU/qpaqmJBSEUcGECVG-nX7hL4ut5VrOU82QCLcB/s400/Scotland%2521_Vol2_front_words.jpg (http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html)
Which is also available in Kindle form:
https://www.amazon.com/dp/B07Q8XHBL2
I love that the lion image isn't exactly centre on the cover. All my credit. Or fault. Or blame.
More... (http://barclayperkins.blogspot.com/2020/01/scottish-pale-ale-in-1950s-and-1960s.html)