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21-11-2020, 07:17
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2020/11/lets-brew-1942-william-younger-xxp.html)
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The first half of 1842 was a crazy time at William Younger. Multiple changes were made to the ingredients, gravity and process of their beers. Not just from month to month, but sometimes from week to week.
This beer exemplifies a specific phase in the evolution of Younger’s recipes. When they were playing around with multiple different adjuncts. Grits were on their way out, but were still present in some beers. There was still some rice kicking around, though flaked barley was becoming more prevalent.
Barley also came in another couple of forms: ground and chit. The former is, I assume, simply raw barley ground up. Which must be the simplest way to use unmalted barley, requiring less energy and manpower than flakes.
The gravity is 9º on pre-war. Leaving it pretty damn watery, at only a little over 3% ABV. The boiling times for the two worts have also been reduced from 105 and 120 minutes, to 75 and 105 minutes.
At least the Kent employed hops were pretty fresh, all coming from the most recent, 1941, harvest. It’s just that there were bugger all of them, leaving XXP with a puny 10 (calculated) IBUs.
This being a draught beer, it was most likely coloured up to a variety if shades at racking time. Though a little may have escaped with the colour as brewed.
1942 William Younger XXP
pale malt
7.00 lb
87.50%
ground barley
1.00 lb
12.50%
Fuggles 75 min
0.50 oz
Fuggles 30 min
0.25 oz
OG
1033
FG
1008
ABV
3.31
Apparent attenuation
75.76%
IBU
10
SRM
3.5
Mash at
153º F
Sparge at
160º F
Boil time
75 minutes
pitching temp
61º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2020/11/lets-brew-1942-william-younger-xxp.html)
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The first half of 1842 was a crazy time at William Younger. Multiple changes were made to the ingredients, gravity and process of their beers. Not just from month to month, but sometimes from week to week.
This beer exemplifies a specific phase in the evolution of Younger’s recipes. When they were playing around with multiple different adjuncts. Grits were on their way out, but were still present in some beers. There was still some rice kicking around, though flaked barley was becoming more prevalent.
Barley also came in another couple of forms: ground and chit. The former is, I assume, simply raw barley ground up. Which must be the simplest way to use unmalted barley, requiring less energy and manpower than flakes.
The gravity is 9º on pre-war. Leaving it pretty damn watery, at only a little over 3% ABV. The boiling times for the two worts have also been reduced from 105 and 120 minutes, to 75 and 105 minutes.
At least the Kent employed hops were pretty fresh, all coming from the most recent, 1941, harvest. It’s just that there were bugger all of them, leaving XXP with a puny 10 (calculated) IBUs.
This being a draught beer, it was most likely coloured up to a variety if shades at racking time. Though a little may have escaped with the colour as brewed.
1942 William Younger XXP
pale malt
7.00 lb
87.50%
ground barley
1.00 lb
12.50%
Fuggles 75 min
0.50 oz
Fuggles 30 min
0.25 oz
OG
1033
FG
1008
ABV
3.31
Apparent attenuation
75.76%
IBU
10
SRM
3.5
Mash at
153º F
Sparge at
160º F
Boil time
75 minutes
pitching temp
61º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2020/11/lets-brew-1942-william-younger-xxp.html)