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27-08-2020, 12:15
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William Younger’s second brewery, Holyrood, was built in the 1860s. Intended to be a Pale Ale brewery, it was fitted with union sets.
On the eve of WW II, Holyrood was, indeed, almost exclusively churning out Pale Ales of various descriptions. The only exception being an occasional batch of No. 3.
Only three Pale Ales were produced at both breweries: XP Btlg, XXP Btlg and XXPS. LAE, XXPS Btlg and Pale XXPS were exclusive to the Abbey Brewery. While P, P Btlg, Pale 3 (IPA Pale), XP and XXP only emanated from Holyrood. Simple, isn’t it?
Once again, the OGs fit quite well into the 4d, 5d, 6d, 7d and 8d per pint gravity bands. Ext – which I assume stands for “Export – was about as strong as UK Pale Ales got in the 1930s. At least ones intended for domestic consumption.
Don’t be fooled by the apparently poor degree of attenuation. That’s a cleansing gravity rather than a real FG or even a racking gravity. I know from analyses of beers as sold that the rate of attenuation was really higher.
At under 5lbs per quarter (336 lbs) of malt, the hopping rate is feeble. In London Pale Ales were hopped at a rate 7.25 - 10 lbs per quarter by Whitbread and 7.5 lbs by Barclay Perkins.
Dry hopping is on the low side, too, just 2-3 ozs per barrel. In 1939, Barclay Perkins Pale Ales received 3-6 ozs.
There weren’t a lot of ingredients involved. Every beer had pretty much the same grist: 64% pale malt, 36% grits. And they all contained exactly the same types of hops. It’s ludicrously simple.
William Younger Holyrood Beers in 1938
Date
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
dry hops (oz / barrel)
17th Oct
P
1033.5
1011
2.98
67.16%
3.00
0.38
1.93
5th Jul
XP
1037
1012
3.31
67.57%
3.00
0.42
2.14
19th Oct
XP Btlg
1037
1012
3.31
67.57%
4.81
0.67
1.99
20th Oct
P Btlg
1042
1010
4.23
76.19%
4.83
0.75
1.98
18th Oct
XXP
1043
1013
3.97
69.77%
3.18
0.52
1.99
20th Oct
XXP Btlg
1043
1011
4.23
74.42%
4.83
0.77
2.03
17th Oct
XXPS
1048
1015
4.37
68.75%
3.29
0.69
2.31
5th Jul
Pale 3 (IPA Pale)
1055
1017
5.03
69.09%
4.25
0.89
3.03
6th Jul
Ext
1055
1017
5.03
69.09%
4.84
1.00
2.55
8th Jul
3
1055
1018
4.89
67.27%
3.25
0.69
2.05
Source:
William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/3/77.
William Younger Holyrood ingredients in 1938
Date
Beer
OG
pale malt
grits
hops
17th Oct
P
1033.5
64.00%
36.00%
Kent (1936), Oregon (1937)
5th Jul
XP
1037
64.00%
36.00%
Kent (1936), Oregon (1937)
19th Oct
XP Btlg
1037
62.96%
37.04%
Kent (1936), Oregon (1937)
20th Oct
P Btlg
1042
63.33%
36.67%
Kent (1936), Oregon (1937)
18th Oct
XXP
1043
63.24%
36.76%
Kent (1936), Oregon (1937)
20th Oct
XXP Btlg
1043
63.33%
36.67%
Kent (1936), Oregon (1937)
17th Oct
XXPS
1048
63.64%
36.36%
Kent (1936), Oregon (1937)
5th Jul
Pale 3 (IPA Pale)
1055
65.00%
35.00%
Kent (1936), Oregon (1937)
6th Jul
Ext
1055
61.29%
38.71%
Kent (1936), Oregon (1937)
8th Jul
3
1055
65.00%
35.00%
Kent (1936), Oregon (1937)
Source:
William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/3/77.
More... (http://barclayperkins.blogspot.com/2020/08/holyrood-brewery-beers-before-ww-ii.html)
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William Younger’s second brewery, Holyrood, was built in the 1860s. Intended to be a Pale Ale brewery, it was fitted with union sets.
On the eve of WW II, Holyrood was, indeed, almost exclusively churning out Pale Ales of various descriptions. The only exception being an occasional batch of No. 3.
Only three Pale Ales were produced at both breweries: XP Btlg, XXP Btlg and XXPS. LAE, XXPS Btlg and Pale XXPS were exclusive to the Abbey Brewery. While P, P Btlg, Pale 3 (IPA Pale), XP and XXP only emanated from Holyrood. Simple, isn’t it?
Once again, the OGs fit quite well into the 4d, 5d, 6d, 7d and 8d per pint gravity bands. Ext – which I assume stands for “Export – was about as strong as UK Pale Ales got in the 1930s. At least ones intended for domestic consumption.
Don’t be fooled by the apparently poor degree of attenuation. That’s a cleansing gravity rather than a real FG or even a racking gravity. I know from analyses of beers as sold that the rate of attenuation was really higher.
At under 5lbs per quarter (336 lbs) of malt, the hopping rate is feeble. In London Pale Ales were hopped at a rate 7.25 - 10 lbs per quarter by Whitbread and 7.5 lbs by Barclay Perkins.
Dry hopping is on the low side, too, just 2-3 ozs per barrel. In 1939, Barclay Perkins Pale Ales received 3-6 ozs.
There weren’t a lot of ingredients involved. Every beer had pretty much the same grist: 64% pale malt, 36% grits. And they all contained exactly the same types of hops. It’s ludicrously simple.
William Younger Holyrood Beers in 1938
Date
Beer
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
dry hops (oz / barrel)
17th Oct
P
1033.5
1011
2.98
67.16%
3.00
0.38
1.93
5th Jul
XP
1037
1012
3.31
67.57%
3.00
0.42
2.14
19th Oct
XP Btlg
1037
1012
3.31
67.57%
4.81
0.67
1.99
20th Oct
P Btlg
1042
1010
4.23
76.19%
4.83
0.75
1.98
18th Oct
XXP
1043
1013
3.97
69.77%
3.18
0.52
1.99
20th Oct
XXP Btlg
1043
1011
4.23
74.42%
4.83
0.77
2.03
17th Oct
XXPS
1048
1015
4.37
68.75%
3.29
0.69
2.31
5th Jul
Pale 3 (IPA Pale)
1055
1017
5.03
69.09%
4.25
0.89
3.03
6th Jul
Ext
1055
1017
5.03
69.09%
4.84
1.00
2.55
8th Jul
3
1055
1018
4.89
67.27%
3.25
0.69
2.05
Source:
William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/3/77.
William Younger Holyrood ingredients in 1938
Date
Beer
OG
pale malt
grits
hops
17th Oct
P
1033.5
64.00%
36.00%
Kent (1936), Oregon (1937)
5th Jul
XP
1037
64.00%
36.00%
Kent (1936), Oregon (1937)
19th Oct
XP Btlg
1037
62.96%
37.04%
Kent (1936), Oregon (1937)
20th Oct
P Btlg
1042
63.33%
36.67%
Kent (1936), Oregon (1937)
18th Oct
XXP
1043
63.24%
36.76%
Kent (1936), Oregon (1937)
20th Oct
XXP Btlg
1043
63.33%
36.67%
Kent (1936), Oregon (1937)
17th Oct
XXPS
1048
63.64%
36.36%
Kent (1936), Oregon (1937)
5th Jul
Pale 3 (IPA Pale)
1055
65.00%
35.00%
Kent (1936), Oregon (1937)
6th Jul
Ext
1055
61.29%
38.71%
Kent (1936), Oregon (1937)
8th Jul
3
1055
65.00%
35.00%
Kent (1936), Oregon (1937)
Source:
William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/3/77.
More... (http://barclayperkins.blogspot.com/2020/08/holyrood-brewery-beers-before-ww-ii.html)