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11-05-2024, 08:30
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/05/lets-brew-1970-youngs-special-london.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaicim9O7U2WPsxJHLmAeRWIs5J6qVhepO9WppiJJgLu 8B1MbItFYPdAkQyn8mGwzV1KJTOk1zgTjeRMKUbECmwPVWqSo7 mPxzjB3k28Vd8AKgYy8xPLXjg55AWfHABB5yQxWBYg3l_pG7ZI Pg80Uob2TKYsVTgGxvKbvviiGDe5GJrewtkL814CIE1CI/s320/Young_Special_London_Ale_3a.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaicim9O7U2WPsxJHLmAeRWIs5J6qVhepO9WppiJJgLu 8B1MbItFYPdAkQyn8mGwzV1KJTOk1zgTjeRMKUbECmwPVWqSo7 mPxzjB3k28Vd8AKgYy8xPLXjg55AWfHABB5yQxWBYg3l_pG7ZI Pg80Uob2TKYsVTgGxvKbvviiGDe5GJrewtkL814CIE1CI/s647/Young_Special_London_Ale_3a.jpg)
The strongest Pale Ale in Young’s lineup was called EXPA in the brew house and was presumably first brewed for export. Though at some point it was sold in the UK under the name Special London Ale.
With an OG over 1060º, it looks very much like a pre-WW I Stock Pale Ale. At least in terms off strength. Which is typical of Pale Ales later in the 20th century which were brewed for export. They tended to not be affected by the fall in gravity of domestic beers.
The grist is quite different from the other Pale Ales. With neither flaked maize nor malt extract. I’m guessing that without the flaked maize there was no need for the extra enzymes from the malt extract.
There’s also a higher hopping rate than in the other Pale Ales. Which is reflected in the much higher level of bitterness. A single type of English hops were used.
1970 Youngs Special London Ale (EXPA)
pale malt
11.25 lb
86.34%
No. 1 invert sugar
1.75 lb
13.43%
caramel 1000 SRM
0.03 lb
0.23%
Goldings 120 min
2.00 oz
Goldings 15 min
2.00 oz
OG
1062
FG
1018
ABV
5.82
Apparent attenuation
70.97%
IBU
41
SRM
9
Mash at
148º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
59º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2024/05/lets-brew-1970-youngs-special-london.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaicim9O7U2WPsxJHLmAeRWIs5J6qVhepO9WppiJJgLu 8B1MbItFYPdAkQyn8mGwzV1KJTOk1zgTjeRMKUbECmwPVWqSo7 mPxzjB3k28Vd8AKgYy8xPLXjg55AWfHABB5yQxWBYg3l_pG7ZI Pg80Uob2TKYsVTgGxvKbvviiGDe5GJrewtkL814CIE1CI/s320/Young_Special_London_Ale_3a.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaicim9O7U2WPsxJHLmAeRWIs5J6qVhepO9WppiJJgLu 8B1MbItFYPdAkQyn8mGwzV1KJTOk1zgTjeRMKUbECmwPVWqSo7 mPxzjB3k28Vd8AKgYy8xPLXjg55AWfHABB5yQxWBYg3l_pG7ZI Pg80Uob2TKYsVTgGxvKbvviiGDe5GJrewtkL814CIE1CI/s647/Young_Special_London_Ale_3a.jpg)
The strongest Pale Ale in Young’s lineup was called EXPA in the brew house and was presumably first brewed for export. Though at some point it was sold in the UK under the name Special London Ale.
With an OG over 1060º, it looks very much like a pre-WW I Stock Pale Ale. At least in terms off strength. Which is typical of Pale Ales later in the 20th century which were brewed for export. They tended to not be affected by the fall in gravity of domestic beers.
The grist is quite different from the other Pale Ales. With neither flaked maize nor malt extract. I’m guessing that without the flaked maize there was no need for the extra enzymes from the malt extract.
There’s also a higher hopping rate than in the other Pale Ales. Which is reflected in the much higher level of bitterness. A single type of English hops were used.
1970 Youngs Special London Ale (EXPA)
pale malt
11.25 lb
86.34%
No. 1 invert sugar
1.75 lb
13.43%
caramel 1000 SRM
0.03 lb
0.23%
Goldings 120 min
2.00 oz
Goldings 15 min
2.00 oz
OG
1062
FG
1018
ABV
5.82
Apparent attenuation
70.97%
IBU
41
SRM
9
Mash at
148º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
59º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2024/05/lets-brew-1970-youngs-special-london.html)