Blog Tracker
10-05-2024, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/05/youngs-grists-in-1975.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNqD0t1_pVA7Q5fsYfKYIRU1T5p_Cm3XIH1nCs8L8IU8 lYjLcdQAguLVBaUs3Vegbc3ONHgOAPgfL6scTIdklEpLuNmBhf P63rJ-YgI3roOIfMNhj-fqOJ2gS7PDqvJp9dbRBiP09AuZDtmwgvwNmjqMdO9MORJ-FWmVNvEc4U4bLDcnHehZsTJYGSxCI/s320/Young_Special.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNqD0t1_pVA7Q5fsYfKYIRU1T5p_Cm3XIH1nCs8L8IU8 lYjLcdQAguLVBaUs3Vegbc3ONHgOAPgfL6scTIdklEpLuNmBhf P63rJ-YgI3roOIfMNhj-fqOJ2gS7PDqvJp9dbRBiP09AuZDtmwgvwNmjqMdO9MORJ-FWmVNvEc4U4bLDcnHehZsTJYGSxCI/s800/Young_Special.jpg)
Grist next. The malt content is pretty high, varying between 76% in the Mild, to 95% in Export Pale Ale. The latter had an impact on some brew of the other Pale Ales, as PA, PAB and SPA were all sometimes parti-gyled with Export Pale Ale. Which left those particular brews with a higher malt content than the standard versions.
The base malt is, in most cases, pale malt. Except sometimes the Pale Ales had mostly PA malt, a posher version of pale malt. And Saxon, which, unsurprisingly, went for lager malt.
Crystal malt only turns up in the three dark beers: Mild, Winter Warmer and Old Nick. Demonstrating once again that crystal malt was by no means universal in Pale Ales, even long after WW II.
One malt appears in every beer: enzymic. Which was used to adjust the pH of the mash.
Flaked maize, UK brewers’ adjunct of choice, shows up in every beer except for the Export Pale Ale parti-gyle.
Young's grists in 1975
Beer
Style
pale malt
PA malt
lager malt
crystal malt
enzymic malt
total malt
flaked maize
BMA
Mild
61.63%
9.48%
4.74%
75.85%
9.48%
PAB
Pale Ale
81.63%
3.22%
84.85%
8.59%
YPV
Pale Ale
90.13%
3.26%
93.38%
PA
Pale Ale
27.95%
53.75%
3.22%
84.92%
8.60%
SPA
Pale Ale
81.06%
3.33%
84.39%
8.88%
SPA
Pale Ale
81.67%
3.22%
84.89%
8.60%
Ram Rod
Pale Ale
80.38%
1.09%
3.26%
84.73%
8.69%
EXPA
Pale Ale
92.12%
3.33%
95.45%
0.00%
Winter Warmer
Strong Ale
68.49%
8.56%
2.85%
79.90%
8.56%
Old Nick
Barley Wine
64.29%
9.18%
3.06%
76.53%
9.18%
Saxon
Lager
77.19%
5.15%
82.33%
12.86%
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/44.
More... (http://barclayperkins.blogspot.com/2024/05/youngs-grists-in-1975.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNqD0t1_pVA7Q5fsYfKYIRU1T5p_Cm3XIH1nCs8L8IU8 lYjLcdQAguLVBaUs3Vegbc3ONHgOAPgfL6scTIdklEpLuNmBhf P63rJ-YgI3roOIfMNhj-fqOJ2gS7PDqvJp9dbRBiP09AuZDtmwgvwNmjqMdO9MORJ-FWmVNvEc4U4bLDcnHehZsTJYGSxCI/s320/Young_Special.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNqD0t1_pVA7Q5fsYfKYIRU1T5p_Cm3XIH1nCs8L8IU8 lYjLcdQAguLVBaUs3Vegbc3ONHgOAPgfL6scTIdklEpLuNmBhf P63rJ-YgI3roOIfMNhj-fqOJ2gS7PDqvJp9dbRBiP09AuZDtmwgvwNmjqMdO9MORJ-FWmVNvEc4U4bLDcnHehZsTJYGSxCI/s800/Young_Special.jpg)
Grist next. The malt content is pretty high, varying between 76% in the Mild, to 95% in Export Pale Ale. The latter had an impact on some brew of the other Pale Ales, as PA, PAB and SPA were all sometimes parti-gyled with Export Pale Ale. Which left those particular brews with a higher malt content than the standard versions.
The base malt is, in most cases, pale malt. Except sometimes the Pale Ales had mostly PA malt, a posher version of pale malt. And Saxon, which, unsurprisingly, went for lager malt.
Crystal malt only turns up in the three dark beers: Mild, Winter Warmer and Old Nick. Demonstrating once again that crystal malt was by no means universal in Pale Ales, even long after WW II.
One malt appears in every beer: enzymic. Which was used to adjust the pH of the mash.
Flaked maize, UK brewers’ adjunct of choice, shows up in every beer except for the Export Pale Ale parti-gyle.
Young's grists in 1975
Beer
Style
pale malt
PA malt
lager malt
crystal malt
enzymic malt
total malt
flaked maize
BMA
Mild
61.63%
9.48%
4.74%
75.85%
9.48%
PAB
Pale Ale
81.63%
3.22%
84.85%
8.59%
YPV
Pale Ale
90.13%
3.26%
93.38%
PA
Pale Ale
27.95%
53.75%
3.22%
84.92%
8.60%
SPA
Pale Ale
81.06%
3.33%
84.39%
8.88%
SPA
Pale Ale
81.67%
3.22%
84.89%
8.60%
Ram Rod
Pale Ale
80.38%
1.09%
3.26%
84.73%
8.69%
EXPA
Pale Ale
92.12%
3.33%
95.45%
0.00%
Winter Warmer
Strong Ale
68.49%
8.56%
2.85%
79.90%
8.56%
Old Nick
Barley Wine
64.29%
9.18%
3.06%
76.53%
9.18%
Saxon
Lager
77.19%
5.15%
82.33%
12.86%
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/44.
More... (http://barclayperkins.blogspot.com/2024/05/youngs-grists-in-1975.html)