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23-03-2024, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/03/lets-brew-2006-youngs-special.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQsPkZ5EAcnSWW42m2DIzmmg0sHvuD6ej5d1jayJgRJ0-xfh1R3lsmWt8n-uMWxkZDxIM0EotgHd1EGSTO2tKYZjakSHisk_cmWoWoMmEV0MX tDJeY9tQFplg21Wd4-b3c4MTnx_rpJnaYPiSvT_3lkxGvnsGkihmnLDW-YCX8dPM5JJz_-fWkSbXaqaI/s320/Young_Specia.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQsPkZ5EAcnSWW42m2DIzmmg0sHvuD6ej5d1jayJgRJ0-xfh1R3lsmWt8n-uMWxkZDxIM0EotgHd1EGSTO2tKYZjakSHisk_cmWoWoMmEV0MX tDJeY9tQFplg21Wd4-b3c4MTnx_rpJnaYPiSvT_3lkxGvnsGkihmnLDW-YCX8dPM5JJz_-fWkSbXaqaI/s800/Young_Specia.jpg)
Where would Youngs Ordinary be without a Special to go with it? So here you go. No need to thank me. Honestly.
Obviously, the grist is identical to that of Ordinary. As the two were parti-gyled together. What do I have to say? Not a huge amount, really.
The grist of mostly pale malt leaves a pretty pale colour. At the very bottom end of the scale for a Bitter of this gravity. Looking at a 1967 analysis from the Whitbread Gravity Book, the colour seems to have become a little paler, around 1º SRM. Maybe that was as a result of switching to all malt.
It's a little more bitter than Ordinary, but still very much at the low end for the style, Though the relatively high degree of attenuation probably accentuated what bitterness there was.
2006 Youngs Special
pale malt
9.75 lb
93.57%
crystal malt 20 L
0.67 lb
6.43%
Fuggles 75 min
1.00 oz
Goldings 30 min
0.50 oz
OG
1045
FG
1009.5
ABV
4.70
Apparent attenuation
78.89%
IBU
20
SRM
5
Mash at
152º F
Sparge at
165º F
Boil time
75 minutes
pitching temp
64º F
Yeast
Wyeast 1968 London ESB (Fullers)
More... (http://barclayperkins.blogspot.com/2024/03/lets-brew-2006-youngs-special.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQsPkZ5EAcnSWW42m2DIzmmg0sHvuD6ej5d1jayJgRJ0-xfh1R3lsmWt8n-uMWxkZDxIM0EotgHd1EGSTO2tKYZjakSHisk_cmWoWoMmEV0MX tDJeY9tQFplg21Wd4-b3c4MTnx_rpJnaYPiSvT_3lkxGvnsGkihmnLDW-YCX8dPM5JJz_-fWkSbXaqaI/s320/Young_Specia.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQsPkZ5EAcnSWW42m2DIzmmg0sHvuD6ej5d1jayJgRJ0-xfh1R3lsmWt8n-uMWxkZDxIM0EotgHd1EGSTO2tKYZjakSHisk_cmWoWoMmEV0MX tDJeY9tQFplg21Wd4-b3c4MTnx_rpJnaYPiSvT_3lkxGvnsGkihmnLDW-YCX8dPM5JJz_-fWkSbXaqaI/s800/Young_Specia.jpg)
Where would Youngs Ordinary be without a Special to go with it? So here you go. No need to thank me. Honestly.
Obviously, the grist is identical to that of Ordinary. As the two were parti-gyled together. What do I have to say? Not a huge amount, really.
The grist of mostly pale malt leaves a pretty pale colour. At the very bottom end of the scale for a Bitter of this gravity. Looking at a 1967 analysis from the Whitbread Gravity Book, the colour seems to have become a little paler, around 1º SRM. Maybe that was as a result of switching to all malt.
It's a little more bitter than Ordinary, but still very much at the low end for the style, Though the relatively high degree of attenuation probably accentuated what bitterness there was.
2006 Youngs Special
pale malt
9.75 lb
93.57%
crystal malt 20 L
0.67 lb
6.43%
Fuggles 75 min
1.00 oz
Goldings 30 min
0.50 oz
OG
1045
FG
1009.5
ABV
4.70
Apparent attenuation
78.89%
IBU
20
SRM
5
Mash at
152º F
Sparge at
165º F
Boil time
75 minutes
pitching temp
64º F
Yeast
Wyeast 1968 London ESB (Fullers)
More... (http://barclayperkins.blogspot.com/2024/03/lets-brew-2006-youngs-special.html)