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12-12-2020, 09:03
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2020/12/lets-brew-1941-william-younger-dbs-btlg.html)
https://1.bp.blogspot.com/-Q2IO61vlvUQ/X9OYJn1638I/AAAAAAAAii4/t2iiXWqsLBgEe1unZ1XF9d5uITffsGfOQCLcBGAsYHQ/w276-h400/Younger_Nourishing_Milk_Stout.jpg (https://1.bp.blogspot.com/-Q2IO61vlvUQ/X9OYJn1638I/AAAAAAAAii4/t2iiXWqsLBgEe1unZ1XF9d5uITffsGfOQCLcBGAsYHQ/s792/Younger_Nourishing_Milk_Stout.jpg)
I'm still up to my neck in WW II recipes. Essentially, William Younger recipes. Still got quite a way to go, though I have got to 1942. That's 43 recipes. Just a few more years to go. Luckily they dropped a few beers in the second half of the war.
Younger only seems to have brewed their Stout intermittently. No shock that it was mostly in the cooler months. Almost every example I have was brewed between September and April.
While the gravity is almost unchanged at just 1º down, there’s been some more shuffling around of the grist. Nothing too drastic. There’s a little more base malt, and about 50% more of roast barley and crystal malt. All at the expense of flaked rice.
The caramel has been dropped completely, which probably explains why the roast barley was bumped up. And the quantity of lactose has been halved. I can’t help but think that these changes must have affected the flavour of the beer noticeably.
I’ve adjusted the FG down from the 1023.5º in the brewing record, based on an analysis from 1939.
A single type of Kent hops, from the 1940 harvest, were employed in the copper.
1941 William Younger DBS Btlg
pale malt
7.50 lb
50.85%
roasted barley
1.50 lb
10.17%
crystal malt 60L
1.50 lb
10.17%
flaked rice
2.25 lb
15.25%
grits
1.75 lb
11.86%
lactose
0.25 lb
1.69%
Fuggles 150 min
1.00 oz
Fuggles 60 min
1.00 oz
Fuggles 30 min
0.75 oz
Goldings dry hops
0.50 oz
OG
1060
FG
1017
ABV
5.69
Apparent attenuation
71.67%
IBU
32
SRM
30
Mash at
154º F
Sparge at
160º F
Boil time
150 minutes
pitching temp
61.5º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2020/12/lets-brew-1941-william-younger-dbs-btlg.html)
https://1.bp.blogspot.com/-Q2IO61vlvUQ/X9OYJn1638I/AAAAAAAAii4/t2iiXWqsLBgEe1unZ1XF9d5uITffsGfOQCLcBGAsYHQ/w276-h400/Younger_Nourishing_Milk_Stout.jpg (https://1.bp.blogspot.com/-Q2IO61vlvUQ/X9OYJn1638I/AAAAAAAAii4/t2iiXWqsLBgEe1unZ1XF9d5uITffsGfOQCLcBGAsYHQ/s792/Younger_Nourishing_Milk_Stout.jpg)
I'm still up to my neck in WW II recipes. Essentially, William Younger recipes. Still got quite a way to go, though I have got to 1942. That's 43 recipes. Just a few more years to go. Luckily they dropped a few beers in the second half of the war.
Younger only seems to have brewed their Stout intermittently. No shock that it was mostly in the cooler months. Almost every example I have was brewed between September and April.
While the gravity is almost unchanged at just 1º down, there’s been some more shuffling around of the grist. Nothing too drastic. There’s a little more base malt, and about 50% more of roast barley and crystal malt. All at the expense of flaked rice.
The caramel has been dropped completely, which probably explains why the roast barley was bumped up. And the quantity of lactose has been halved. I can’t help but think that these changes must have affected the flavour of the beer noticeably.
I’ve adjusted the FG down from the 1023.5º in the brewing record, based on an analysis from 1939.
A single type of Kent hops, from the 1940 harvest, were employed in the copper.
1941 William Younger DBS Btlg
pale malt
7.50 lb
50.85%
roasted barley
1.50 lb
10.17%
crystal malt 60L
1.50 lb
10.17%
flaked rice
2.25 lb
15.25%
grits
1.75 lb
11.86%
lactose
0.25 lb
1.69%
Fuggles 150 min
1.00 oz
Fuggles 60 min
1.00 oz
Fuggles 30 min
0.75 oz
Goldings dry hops
0.50 oz
OG
1060
FG
1017
ABV
5.69
Apparent attenuation
71.67%
IBU
32
SRM
30
Mash at
154º F
Sparge at
160º F
Boil time
150 minutes
pitching temp
61.5º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2020/12/lets-brew-1941-william-younger-dbs-btlg.html)