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10-04-2024, 08:50
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/04/lets-brew-wednesday-2006-youngs-super.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrNIaM_0tK0B5FGYXrw7044Ftr6i_kkXrSusifqS0y1 vpTF2R8HoKTRv3E-7v72ncpMOvV_G7hCGlGPR55_LHU5fUHKS706tECJE10qUzNIOP qnN_xP6GKxQmP8uOEA9oJQIIfwn1b3mwa26FZdp3f97CDUW9Zl g10SoGm_uMQPOzqNuoo10h35cbqTE/s320/Youngs_Saxon_Lager.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrNIaM_0tK0B5FGYXrw7044Ftr6i_kkXrSusifqS0y1 vpTF2R8HoKTRv3E-7v72ncpMOvV_G7hCGlGPR55_LHU5fUHKS706tECJE10qUzNIOP qnN_xP6GKxQmP8uOEA9oJQIIfwn1b3mwa26FZdp3f97CDUW9Zl g10SoGm_uMQPOzqNuoo10h35cbqTE/s1244/Youngs_Saxon_Lager.jpg)
And here’s the other half of the Lager parti-gyle. A super-strength Lager that I’d never heard of. Looking like a competitor to classy beers like Tennent’s Super. I didn’t realise that Youngs had dipped their toes into that particular swamp.
It differed from Export in being fermented a bit cooler, being pitched at 54º F and only rising to 58º F. Not really proper Lager temperatures, but around 10º F cooler than their top-fermenting beers. Which explains why, along with the high gravity, the fermentation took so long: 17 days. Which is just a day short of two weeks longer than most of their beers.
There must have been a decent market for this beer as it was brewed in a batch of 115 barrels, compared to 215 barrels of Export.
Looking at online reviews, it seems that this beer is still being brewed. So how come I’ve never heard of it?
2006 Youngs Super
lager malt
17.25 lb
100.00%
Styrian Goldings 80 min
2.00 oz
Styrian Goldings 15 min
1.00 oz
OG
1079
FG
1015
ABV
8.47
Apparent attenuation
81.01%
IBU
29
SRM
4.5
Mash at
150º F
Sparge at
165º F
Boil time
80 minutes
pitching temp
54º F
Yeast
Wyeast 1968 London ESB (Fullers)
More... (http://barclayperkins.blogspot.com/2024/04/lets-brew-wednesday-2006-youngs-super.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrNIaM_0tK0B5FGYXrw7044Ftr6i_kkXrSusifqS0y1 vpTF2R8HoKTRv3E-7v72ncpMOvV_G7hCGlGPR55_LHU5fUHKS706tECJE10qUzNIOP qnN_xP6GKxQmP8uOEA9oJQIIfwn1b3mwa26FZdp3f97CDUW9Zl g10SoGm_uMQPOzqNuoo10h35cbqTE/s320/Youngs_Saxon_Lager.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrNIaM_0tK0B5FGYXrw7044Ftr6i_kkXrSusifqS0y1 vpTF2R8HoKTRv3E-7v72ncpMOvV_G7hCGlGPR55_LHU5fUHKS706tECJE10qUzNIOP qnN_xP6GKxQmP8uOEA9oJQIIfwn1b3mwa26FZdp3f97CDUW9Zl g10SoGm_uMQPOzqNuoo10h35cbqTE/s1244/Youngs_Saxon_Lager.jpg)
And here’s the other half of the Lager parti-gyle. A super-strength Lager that I’d never heard of. Looking like a competitor to classy beers like Tennent’s Super. I didn’t realise that Youngs had dipped their toes into that particular swamp.
It differed from Export in being fermented a bit cooler, being pitched at 54º F and only rising to 58º F. Not really proper Lager temperatures, but around 10º F cooler than their top-fermenting beers. Which explains why, along with the high gravity, the fermentation took so long: 17 days. Which is just a day short of two weeks longer than most of their beers.
There must have been a decent market for this beer as it was brewed in a batch of 115 barrels, compared to 215 barrels of Export.
Looking at online reviews, it seems that this beer is still being brewed. So how come I’ve never heard of it?
2006 Youngs Super
lager malt
17.25 lb
100.00%
Styrian Goldings 80 min
2.00 oz
Styrian Goldings 15 min
1.00 oz
OG
1079
FG
1015
ABV
8.47
Apparent attenuation
81.01%
IBU
29
SRM
4.5
Mash at
150º F
Sparge at
165º F
Boil time
80 minutes
pitching temp
54º F
Yeast
Wyeast 1968 London ESB (Fullers)
More... (http://barclayperkins.blogspot.com/2024/04/lets-brew-wednesday-2006-youngs-super.html)