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06-04-2024, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/04/lets-brew-2006-youngs-export.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6RkcbUrPUB764ofyF86FRtu11GczafVqU4kdnRKUdN9 0oMJ1isfdSe1D6__L7MC5pgInKy19X-gPxny4fYOHn7Tu91EllxWK0Vy_FrwOUBwayx_3TLqxBP8mLUUU JmJ4OIY_ZwedIJnF_d_qSTtD74keIZ3u_egzcwAGYiBmxU2VFC Sb28_WsIWFQxW0/w400-h311/Young_Export_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6RkcbUrPUB764ofyF86FRtu11GczafVqU4kdnRKUdN9 0oMJ1isfdSe1D6__L7MC5pgInKy19X-gPxny4fYOHn7Tu91EllxWK0Vy_FrwOUBwayx_3TLqxBP8mLUUU JmJ4OIY_ZwedIJnF_d_qSTtD74keIZ3u_egzcwAGYiBmxU2VFC Sb28_WsIWFQxW0/s934/Young_Export_2.jpg)
In the nine photos I have of Young’s records from 2006, there are a surprising number of different beers. Including ones I’d never heard of. Like this Lager.
It’s basically a full-strength European Lager. At least in profile. Though it’s not really a true Lager. As it seems to have been fermented with their standard yeast. And, while it was fermented cooler than their Pale Ales, it wasn’t really at Lager temperatures. With a maximum temperature of 62º F. At nine days, the fermentation took more than twice as long as the four days for Pale Ales
One of the weird features of these records is that the fermentation temperatures are given in Celsius, while the mashing temperatures are in Fahrenheit. Also, malt is given in quarters and hops in pounds, but sugar in kilograms.
The recipe is very close to being SMASH. It’s 100% lager malt along with two types of hops described as “Styrian”, which I’ve taken to be Styrian Goldings.
One notable feature of this beer is that it was parti-gyled. Never seen a parti-gyled Lager before.
2006 Youngs Export
lager malt
10.50 lb
100.00%
Styrian Goldings 60 min
1.00 oz
Styrian Goldings 30 min
0.75 oz
OG
1048
FG
1010.5
ABV
4.96
Apparent attenuation
78.13%
IBU
23
SRM
3
Mash at
150º F
Sparge at
165º F
Boil time
60 minutes
pitching temp
57º F
Yeast
Wyeast 1968 London ESB (Fullers)
More... (http://barclayperkins.blogspot.com/2024/04/lets-brew-2006-youngs-export.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6RkcbUrPUB764ofyF86FRtu11GczafVqU4kdnRKUdN9 0oMJ1isfdSe1D6__L7MC5pgInKy19X-gPxny4fYOHn7Tu91EllxWK0Vy_FrwOUBwayx_3TLqxBP8mLUUU JmJ4OIY_ZwedIJnF_d_qSTtD74keIZ3u_egzcwAGYiBmxU2VFC Sb28_WsIWFQxW0/w400-h311/Young_Export_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6RkcbUrPUB764ofyF86FRtu11GczafVqU4kdnRKUdN9 0oMJ1isfdSe1D6__L7MC5pgInKy19X-gPxny4fYOHn7Tu91EllxWK0Vy_FrwOUBwayx_3TLqxBP8mLUUU JmJ4OIY_ZwedIJnF_d_qSTtD74keIZ3u_egzcwAGYiBmxU2VFC Sb28_WsIWFQxW0/s934/Young_Export_2.jpg)
In the nine photos I have of Young’s records from 2006, there are a surprising number of different beers. Including ones I’d never heard of. Like this Lager.
It’s basically a full-strength European Lager. At least in profile. Though it’s not really a true Lager. As it seems to have been fermented with their standard yeast. And, while it was fermented cooler than their Pale Ales, it wasn’t really at Lager temperatures. With a maximum temperature of 62º F. At nine days, the fermentation took more than twice as long as the four days for Pale Ales
One of the weird features of these records is that the fermentation temperatures are given in Celsius, while the mashing temperatures are in Fahrenheit. Also, malt is given in quarters and hops in pounds, but sugar in kilograms.
The recipe is very close to being SMASH. It’s 100% lager malt along with two types of hops described as “Styrian”, which I’ve taken to be Styrian Goldings.
One notable feature of this beer is that it was parti-gyled. Never seen a parti-gyled Lager before.
2006 Youngs Export
lager malt
10.50 lb
100.00%
Styrian Goldings 60 min
1.00 oz
Styrian Goldings 30 min
0.75 oz
OG
1048
FG
1010.5
ABV
4.96
Apparent attenuation
78.13%
IBU
23
SRM
3
Mash at
150º F
Sparge at
165º F
Boil time
60 minutes
pitching temp
57º F
Yeast
Wyeast 1968 London ESB (Fullers)
More... (http://barclayperkins.blogspot.com/2024/04/lets-brew-2006-youngs-export.html)