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05-06-2020, 07:19
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Trying to pick apart IPA and Pale Ale in Scotland is even trickier than in London. Judging by the brew house names, some brewers considered all their Pale Ales IPAs. And William Younger, confusingly, while not calling any of their beers IPA in the brew house, did market some of its beers as such.
I’ve frustratingly little information about Scottish IPA during the war years. But I can’t imagine that they lost the habit of randomly calling beers IPA.
The hopping rate, in terms of lbs. per quarter (336 lbs.) of malt, has fallen by 15%. Using that value takes the drop in gravity out of the equation. Per barrel, the fall is closer to 50%. There was also a considerable reduction in the dry hopping rate. Neither hopping rates had been particularly high to start with.
The IBU values may be calculated and may be a bit off from the real value. They do give an impression of just how little bitterness there was in this beer. Very far from the modern idea of IPA.
Wm Younger IPA Pale during WW II
Year
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
dry hops (oz / barrel)
IBU (calc.)
1938
IPA Pale
1055
1013
5.56
76.36%
4.25
0.92
3.13
22
1944
IPA Pale
1044
1015
3.84
65.91%
3.65
0.64
1.98
15
1945
IPA Pale
1044
1016
3.70
63.64%
3.65
0.63
1.95
15
Source:
William Younger brewing records held at the Scottish Brewing Archive, document numbers WY/6/1/3/77 and WY/6/1/3/89.
More... (http://barclayperkins.blogspot.com/2020/06/scottish-ipa-during-ww-ii.html)
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Trying to pick apart IPA and Pale Ale in Scotland is even trickier than in London. Judging by the brew house names, some brewers considered all their Pale Ales IPAs. And William Younger, confusingly, while not calling any of their beers IPA in the brew house, did market some of its beers as such.
I’ve frustratingly little information about Scottish IPA during the war years. But I can’t imagine that they lost the habit of randomly calling beers IPA.
The hopping rate, in terms of lbs. per quarter (336 lbs.) of malt, has fallen by 15%. Using that value takes the drop in gravity out of the equation. Per barrel, the fall is closer to 50%. There was also a considerable reduction in the dry hopping rate. Neither hopping rates had been particularly high to start with.
The IBU values may be calculated and may be a bit off from the real value. They do give an impression of just how little bitterness there was in this beer. Very far from the modern idea of IPA.
Wm Younger IPA Pale during WW II
Year
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
dry hops (oz / barrel)
IBU (calc.)
1938
IPA Pale
1055
1013
5.56
76.36%
4.25
0.92
3.13
22
1944
IPA Pale
1044
1015
3.84
65.91%
3.65
0.64
1.98
15
1945
IPA Pale
1044
1016
3.70
63.64%
3.65
0.63
1.95
15
Source:
William Younger brewing records held at the Scottish Brewing Archive, document numbers WY/6/1/3/77 and WY/6/1/3/89.
More... (http://barclayperkins.blogspot.com/2020/06/scottish-ipa-during-ww-ii.html)