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27-04-2024, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/04/lets-brew-1970-youngs-pab.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjerjztWSLbHrv3vBJWB2U2AGFHfLD9R3aiSrh-KqomP_o6lJJqEhjskGCZOoTYQcJ3Vcr3PoBGF7bBePLLSlO2TA veXCTMDZCnlip5GOwVRn_61VHlDIQuY1ywlCwUSKVuxC4jTBYR gjjwaXCniI7e9hX64cF2eHC1edAUp5FUnmPPrBKX8mF3-iLVZA/w320-h400/Young_Pale_Ale_3.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjerjztWSLbHrv3vBJWB2U2AGFHfLD9R3aiSrh-KqomP_o6lJJqEhjskGCZOoTYQcJ3Vcr3PoBGF7bBePLLSlO2TA veXCTMDZCnlip5GOwVRn_61VHlDIQuY1ywlCwUSKVuxC4jTBYR gjjwaXCniI7e9hX64cF2eHC1edAUp5FUnmPPrBKX8mF3-iLVZA/s582/Young_Pale_Ale_3.jpg)
One of the things I was particularly interested in getting from the Young's archive were brewing records from the 1970's. Because of the book I'm working on about that period. This specific record is one that my son Andrew photographed. He made the whole process of harvesting so much quicker. I should probably always take him along.
I’ll kick off by explaining the name PAB. I’m pretty sure it stands for “Pale Ale Bottling”, I’m guessing that it dates from around WW I. When brewers introduced a weaker version of their Pals Ales for bottling. Though I can’t say for certain, as Young’s records only go back to 1932. By 1970, I’m sure that this was marketed as Light Ale.
The recipe looks pretty typical of Pale Ales of the period: pale malt, flaked maize and invert sugar. Note that there’s no crystal malt. Which, along with the sugar and maize, is why the colour is so pale. And would have been even paler without the small amount of caramel.
There aren’t many details about the hops. About all that I can deduce is that there were two types, both English. I’ve guessed Fuggles and Goldings.
1970 Youngs PAB
pale malt
4.25 lb
67.89%
flaked maize
0.75 lb
11.98%
No. 1 invert sugar
1.25 lb
19.97%
caramel 1000 SRM
0.01 lb
0.16%
Fuggles 160 min
0.75 oz
Goldings 15 min
0.75 oz
OG
1031
FG
1005.5
ABV
3.37
Apparent attenuation
82.26%
IBU
18
SRM
5.5
Mash at
148º F
Sparge at
170º F
Boil time
160 minutes
pitching temp
62.5º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2024/04/lets-brew-1970-youngs-pab.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjerjztWSLbHrv3vBJWB2U2AGFHfLD9R3aiSrh-KqomP_o6lJJqEhjskGCZOoTYQcJ3Vcr3PoBGF7bBePLLSlO2TA veXCTMDZCnlip5GOwVRn_61VHlDIQuY1ywlCwUSKVuxC4jTBYR gjjwaXCniI7e9hX64cF2eHC1edAUp5FUnmPPrBKX8mF3-iLVZA/w320-h400/Young_Pale_Ale_3.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjerjztWSLbHrv3vBJWB2U2AGFHfLD9R3aiSrh-KqomP_o6lJJqEhjskGCZOoTYQcJ3Vcr3PoBGF7bBePLLSlO2TA veXCTMDZCnlip5GOwVRn_61VHlDIQuY1ywlCwUSKVuxC4jTBYR gjjwaXCniI7e9hX64cF2eHC1edAUp5FUnmPPrBKX8mF3-iLVZA/s582/Young_Pale_Ale_3.jpg)
One of the things I was particularly interested in getting from the Young's archive were brewing records from the 1970's. Because of the book I'm working on about that period. This specific record is one that my son Andrew photographed. He made the whole process of harvesting so much quicker. I should probably always take him along.
I’ll kick off by explaining the name PAB. I’m pretty sure it stands for “Pale Ale Bottling”, I’m guessing that it dates from around WW I. When brewers introduced a weaker version of their Pals Ales for bottling. Though I can’t say for certain, as Young’s records only go back to 1932. By 1970, I’m sure that this was marketed as Light Ale.
The recipe looks pretty typical of Pale Ales of the period: pale malt, flaked maize and invert sugar. Note that there’s no crystal malt. Which, along with the sugar and maize, is why the colour is so pale. And would have been even paler without the small amount of caramel.
There aren’t many details about the hops. About all that I can deduce is that there were two types, both English. I’ve guessed Fuggles and Goldings.
1970 Youngs PAB
pale malt
4.25 lb
67.89%
flaked maize
0.75 lb
11.98%
No. 1 invert sugar
1.25 lb
19.97%
caramel 1000 SRM
0.01 lb
0.16%
Fuggles 160 min
0.75 oz
Goldings 15 min
0.75 oz
OG
1031
FG
1005.5
ABV
3.37
Apparent attenuation
82.26%
IBU
18
SRM
5.5
Mash at
148º F
Sparge at
170º F
Boil time
160 minutes
pitching temp
62.5º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2024/04/lets-brew-1970-youngs-pab.html)