Blog Tracker
22-12-2020, 07:14
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2020/12/william-younger-dbs-btlg-adjuncts-1939.html)
https://1.bp.blogspot.com/-ndMOHk6DGck/X-B6eC0pCdI/AAAAAAAAikE/B016Cvz-SdgNrijP9Y34c84Tfa09xkCwgCLcBGAsYHQ/w400-h371/Younger_Nourishing_Milk_Stout_2.jpg (https://1.bp.blogspot.com/-ndMOHk6DGck/X-B6eC0pCdI/AAAAAAAAikE/B016Cvz-SdgNrijP9Y34c84Tfa09xkCwgCLcBGAsYHQ/s507/Younger_Nourishing_Milk_Stout_2.jpg)
No surprise that there’s far more variation in the adjuncts employed. As this was an area where the government decided what brewers were allowed to use. Based on which ingredients were available.
Pre-war, it had been grits all the way for William Younger. The biggest shock is that they were still finding some as late as March 1942. Brewers using flaked barley needed to find alternatives already in 1940. Not sure why there should still have been supplies of grits a couple of years later unless Younger had stockpiled them, anticipating the outbreak of war.
This being a Stout, there was one other adjunct in peacetime: roast barley. Though it was used in combination with black malt pre-war. Something which was very unusual in the UK, Brewers normally used either one of the other, not both. The percentage of roast barley increased during the warm, presumably to compensate for the dropping of black malt and a reduction in the amount of caramel.
Mostly, Younger’s adjunct usage follows the standard path, but with a few deviations. With the first maize replacement being flaked rice, followed by unmalted barley. But while most brewers went for flaked, Younger preferred, at least initially, ground barley. The government was OK with this as it used even less energy to produce than flakes.
After the mandated weirdness of flaked rye and flaked oats, by late 1943 Younger had settles in the standard late-war and immediate post-war adjunct: flaked barley.
William Younger DBS Btlg adjuncts 1939 - 1944
Date
Year
OG
grits
flaked rice
roast barley
flaked barley
ground barley
flaked rye
flaked oat
14th Nov
1939
1066
37.11%
3.09%
11th Oct
1940
1061
12.50%
21.88%
6.25%
27th Aug
1941
1060
12.37%
18.56%
9.28%
4th Mar
1942
1056
13.19%
9.89%
13.19%
31st Mar
1942
1053
10.23%
13.64%
5th May
1942
1051
14.29%
10.71%
14.29%
27th Jan
1943
1053
10.11%
13.48%
2nd Nov
1943
1053
10.11%
10.11%
10.11%
9th Nov
1943
1053
10.11%
20.22%
18th May
1944
1051
10.11%
20.22%
Source:
William Younger brewing records held at the Scottish Brewing Archive, document numbers WY/6/1/2/76, WY/6/1/2/77, WY/6/1/2/78, WY/6/1/2/7 and WY/6/1/2/81.
More... (http://barclayperkins.blogspot.com/2020/12/william-younger-dbs-btlg-adjuncts-1939.html)
https://1.bp.blogspot.com/-ndMOHk6DGck/X-B6eC0pCdI/AAAAAAAAikE/B016Cvz-SdgNrijP9Y34c84Tfa09xkCwgCLcBGAsYHQ/w400-h371/Younger_Nourishing_Milk_Stout_2.jpg (https://1.bp.blogspot.com/-ndMOHk6DGck/X-B6eC0pCdI/AAAAAAAAikE/B016Cvz-SdgNrijP9Y34c84Tfa09xkCwgCLcBGAsYHQ/s507/Younger_Nourishing_Milk_Stout_2.jpg)
No surprise that there’s far more variation in the adjuncts employed. As this was an area where the government decided what brewers were allowed to use. Based on which ingredients were available.
Pre-war, it had been grits all the way for William Younger. The biggest shock is that they were still finding some as late as March 1942. Brewers using flaked barley needed to find alternatives already in 1940. Not sure why there should still have been supplies of grits a couple of years later unless Younger had stockpiled them, anticipating the outbreak of war.
This being a Stout, there was one other adjunct in peacetime: roast barley. Though it was used in combination with black malt pre-war. Something which was very unusual in the UK, Brewers normally used either one of the other, not both. The percentage of roast barley increased during the warm, presumably to compensate for the dropping of black malt and a reduction in the amount of caramel.
Mostly, Younger’s adjunct usage follows the standard path, but with a few deviations. With the first maize replacement being flaked rice, followed by unmalted barley. But while most brewers went for flaked, Younger preferred, at least initially, ground barley. The government was OK with this as it used even less energy to produce than flakes.
After the mandated weirdness of flaked rye and flaked oats, by late 1943 Younger had settles in the standard late-war and immediate post-war adjunct: flaked barley.
William Younger DBS Btlg adjuncts 1939 - 1944
Date
Year
OG
grits
flaked rice
roast barley
flaked barley
ground barley
flaked rye
flaked oat
14th Nov
1939
1066
37.11%
3.09%
11th Oct
1940
1061
12.50%
21.88%
6.25%
27th Aug
1941
1060
12.37%
18.56%
9.28%
4th Mar
1942
1056
13.19%
9.89%
13.19%
31st Mar
1942
1053
10.23%
13.64%
5th May
1942
1051
14.29%
10.71%
14.29%
27th Jan
1943
1053
10.11%
13.48%
2nd Nov
1943
1053
10.11%
10.11%
10.11%
9th Nov
1943
1053
10.11%
20.22%
18th May
1944
1051
10.11%
20.22%
Source:
William Younger brewing records held at the Scottish Brewing Archive, document numbers WY/6/1/2/76, WY/6/1/2/77, WY/6/1/2/78, WY/6/1/2/7 and WY/6/1/2/81.
More... (http://barclayperkins.blogspot.com/2020/12/william-younger-dbs-btlg-adjuncts-1939.html)