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12-05-2024, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/05/youngs-sugars-in-1975.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Zt7EpV7lwg2evcBDKrka__OimUi73yuhzziI4KP2bo 9edME-J01ULpRdjCl9yPEfkgmbTv2W0Wp0VFJEbE3yR0sMY1VZzpbD3Z 9_nwAFIHVGS3nC9axLfVxVLUMqmv_-JpTO_qswpVHZ-zLRSKbjIoMwUt0U9OhE-bdNv7RyuPv9wyoxZM_C1uvGf98/s320/Young_London_Special.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Zt7EpV7lwg2evcBDKrka__OimUi73yuhzziI4KP2bo 9edME-J01ULpRdjCl9yPEfkgmbTv2W0Wp0VFJEbE3yR0sMY1VZzpbD3Z 9_nwAFIHVGS3nC9axLfVxVLUMqmv_-JpTO_qswpVHZ-zLRSKbjIoMwUt0U9OhE-bdNv7RyuPv9wyoxZM_C1uvGf98/s700/Young_London_Special.jpg)
There are rather a lot of different sugars. Though not all in one beer. Everything except Export Pale Ale includes malt extract. Presumably for extra diastatic power.
In addition to malt extract, the Pale Ales also contain No. 3 invert sugar and tiny amounts of caramel. The latter, presumably, for colour correction.
In the dark beers, it’s Flo Sweet, DAS and CDM. Not sure what the first two are, but the last is Caramelised Dextro-Maltose, a less readily fermentable sugar which added body and colour.
Total sugar content is around 6.5% for the Pale Ales and 14% for the dark beers.
Young's sugars in 1975
Beer
Style
malt extract
no. 3 sugar
Flo Sweet
DAS
CDM
caramel
total sugar
BMA
Mild
3.16%
4.74%
4.74%
2.03%
14.67%
PAB
Pale Ale
2.15%
4.30%
0.11%
6.55%
YPV
Pale Ale
2.17%
4.34%
0.10%
6.62%
PA
Pale Ale
2.15%
4.30%
0.03%
6.48%
SPA
Pale Ale
2.22%
4.44%
0.06%
6.73%
SPA
Pale Ale
2.15%
4.30%
0.06%
6.51%
Ram Rod
Pale Ale
2.17%
4.35%
0.06%
6.58%
EXPA
Pale Ale
4.44%
0.11%
4.55%
Winter Warmer
Strong Ale
2.85%
5.71%
1.90%
1.07%
11.53%
Old Nick
Barley Wine
3.06%
5.10%
5.10%
1.02%
14.29%
Saxon
Lager
4.80%
4.80%
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/44.
More... (http://barclayperkins.blogspot.com/2024/05/youngs-sugars-in-1975.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Zt7EpV7lwg2evcBDKrka__OimUi73yuhzziI4KP2bo 9edME-J01ULpRdjCl9yPEfkgmbTv2W0Wp0VFJEbE3yR0sMY1VZzpbD3Z 9_nwAFIHVGS3nC9axLfVxVLUMqmv_-JpTO_qswpVHZ-zLRSKbjIoMwUt0U9OhE-bdNv7RyuPv9wyoxZM_C1uvGf98/s320/Young_London_Special.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Zt7EpV7lwg2evcBDKrka__OimUi73yuhzziI4KP2bo 9edME-J01ULpRdjCl9yPEfkgmbTv2W0Wp0VFJEbE3yR0sMY1VZzpbD3Z 9_nwAFIHVGS3nC9axLfVxVLUMqmv_-JpTO_qswpVHZ-zLRSKbjIoMwUt0U9OhE-bdNv7RyuPv9wyoxZM_C1uvGf98/s700/Young_London_Special.jpg)
There are rather a lot of different sugars. Though not all in one beer. Everything except Export Pale Ale includes malt extract. Presumably for extra diastatic power.
In addition to malt extract, the Pale Ales also contain No. 3 invert sugar and tiny amounts of caramel. The latter, presumably, for colour correction.
In the dark beers, it’s Flo Sweet, DAS and CDM. Not sure what the first two are, but the last is Caramelised Dextro-Maltose, a less readily fermentable sugar which added body and colour.
Total sugar content is around 6.5% for the Pale Ales and 14% for the dark beers.
Young's sugars in 1975
Beer
Style
malt extract
no. 3 sugar
Flo Sweet
DAS
CDM
caramel
total sugar
BMA
Mild
3.16%
4.74%
4.74%
2.03%
14.67%
PAB
Pale Ale
2.15%
4.30%
0.11%
6.55%
YPV
Pale Ale
2.17%
4.34%
0.10%
6.62%
PA
Pale Ale
2.15%
4.30%
0.03%
6.48%
SPA
Pale Ale
2.22%
4.44%
0.06%
6.73%
SPA
Pale Ale
2.15%
4.30%
0.06%
6.51%
Ram Rod
Pale Ale
2.17%
4.35%
0.06%
6.58%
EXPA
Pale Ale
4.44%
0.11%
4.55%
Winter Warmer
Strong Ale
2.85%
5.71%
1.90%
1.07%
11.53%
Old Nick
Barley Wine
3.06%
5.10%
5.10%
1.02%
14.29%
Saxon
Lager
4.80%
4.80%
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/44.
More... (http://barclayperkins.blogspot.com/2024/05/youngs-sugars-in-1975.html)