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13-05-2024, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/05/youngs-processes-in-1975.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xY00pPeSvVbqTI27IBUdmwbYEGcAG30ZlvAk2MpzVi 7UXy67evCccqTHEtT3nsFRtqRRzzk_7AP8zzwF1I1t7erixEgA GAfu7i28l9wxnBxBG9t_HLjjkrhNMHpsVWyzjSIrmNEmX_QDgU hvaoPBj49dS1URgjrYnn0K5kIlDnj8TynmSGLhEApv5r4/s1600/Young_Special_London_Ale_4.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xY00pPeSvVbqTI27IBUdmwbYEGcAG30ZlvAk2MpzVi 7UXy67evCccqTHEtT3nsFRtqRRzzk_7AP8zzwF1I1t7erixEgA GAfu7i28l9wxnBxBG9t_HLjjkrhNMHpsVWyzjSIrmNEmX_QDgU hvaoPBj49dS1URgjrYnn0K5kIlDnj8TynmSGLhEApv5r4/s300/Young_Special_London_Ale_4.jpg)
A couple of processes are in the next table. Namely, boiling and fermentation.
The boiling times are a little on the long side at mostly 1.75 hours. A 90-minute boil was more usual at this point. Not really much more I can say about that.
Pitching temperatures, which are mostly in the low 60ºs F, are pretty typical. As is the pitching of the strong beers at a little under 60º F. The temperatures weren’t allowed to rise that high, mostly finishing around 70º F.
That also applies to Saxon Lager, which pitched a little cooler than the other beers of a similar gravity, but ended up at just under 70º F. Like their other beers.
All the beers – including Saxon Lager – had pretty much identical mashing schemes.
It’s a very typical mashing process, where an initial infusion is followed by an underlet and a couple of sparges. A very large number of English breweries mashed this way.
Young's boil and fermentation in 1975
Beer
Style
boil time (hours)
Pitch temp
max. fermentation temp
length of fermentation (days)
BMA
Mild
1.5
62º F
68º F
8
PAB
Pale Ale
1.75
1.75
1.75
62º F
69º F
6
YPV
Pale Ale
1.75
1.75
1.75
62º F
68.5º F
8
PA
Pale Ale
1.75
1.75
1.75
62º F
71º F
8
SPA
Pale Ale
1.75
1.75
1.75
61º F
69º F
8
SPA
Pale Ale
1.75
1.75
1.75
61º F
70º F
8
Ram Rod
Pale Ale
1.75
1.75
1.75
61º F
70.25º F
8
EXPA
Pale Ale
1.75
1.75
1.75
57º F
69.5º F
8
Winter Warmer
Strong Ale
1.75
1.75
61.25º F
70º F
8
Old Nick
Barley Wine
1.75
1.5
59º F
72º F
8
Saxon
Lager
1.75
1.75
58.25º F
68º F
7
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/44.
SPA/PA mash 2nd April 1975
action
barrels
strike heat
stand
tap heat
mash
172
155º F
30 mins
140º F
underlet
18
180º F
sparge 1
60
180º F
153º F
sparge 2
270
150º F
146º F
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/44.
More... (http://barclayperkins.blogspot.com/2024/05/youngs-processes-in-1975.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xY00pPeSvVbqTI27IBUdmwbYEGcAG30ZlvAk2MpzVi 7UXy67evCccqTHEtT3nsFRtqRRzzk_7AP8zzwF1I1t7erixEgA GAfu7i28l9wxnBxBG9t_HLjjkrhNMHpsVWyzjSIrmNEmX_QDgU hvaoPBj49dS1URgjrYnn0K5kIlDnj8TynmSGLhEApv5r4/s1600/Young_Special_London_Ale_4.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xY00pPeSvVbqTI27IBUdmwbYEGcAG30ZlvAk2MpzVi 7UXy67evCccqTHEtT3nsFRtqRRzzk_7AP8zzwF1I1t7erixEgA GAfu7i28l9wxnBxBG9t_HLjjkrhNMHpsVWyzjSIrmNEmX_QDgU hvaoPBj49dS1URgjrYnn0K5kIlDnj8TynmSGLhEApv5r4/s300/Young_Special_London_Ale_4.jpg)
A couple of processes are in the next table. Namely, boiling and fermentation.
The boiling times are a little on the long side at mostly 1.75 hours. A 90-minute boil was more usual at this point. Not really much more I can say about that.
Pitching temperatures, which are mostly in the low 60ºs F, are pretty typical. As is the pitching of the strong beers at a little under 60º F. The temperatures weren’t allowed to rise that high, mostly finishing around 70º F.
That also applies to Saxon Lager, which pitched a little cooler than the other beers of a similar gravity, but ended up at just under 70º F. Like their other beers.
All the beers – including Saxon Lager – had pretty much identical mashing schemes.
It’s a very typical mashing process, where an initial infusion is followed by an underlet and a couple of sparges. A very large number of English breweries mashed this way.
Young's boil and fermentation in 1975
Beer
Style
boil time (hours)
Pitch temp
max. fermentation temp
length of fermentation (days)
BMA
Mild
1.5
62º F
68º F
8
PAB
Pale Ale
1.75
1.75
1.75
62º F
69º F
6
YPV
Pale Ale
1.75
1.75
1.75
62º F
68.5º F
8
PA
Pale Ale
1.75
1.75
1.75
62º F
71º F
8
SPA
Pale Ale
1.75
1.75
1.75
61º F
69º F
8
SPA
Pale Ale
1.75
1.75
1.75
61º F
70º F
8
Ram Rod
Pale Ale
1.75
1.75
1.75
61º F
70.25º F
8
EXPA
Pale Ale
1.75
1.75
1.75
57º F
69.5º F
8
Winter Warmer
Strong Ale
1.75
1.75
61.25º F
70º F
8
Old Nick
Barley Wine
1.75
1.5
59º F
72º F
8
Saxon
Lager
1.75
1.75
58.25º F
68º F
7
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/44.
SPA/PA mash 2nd April 1975
action
barrels
strike heat
stand
tap heat
mash
172
155º F
30 mins
140º F
underlet
18
180º F
sparge 1
60
180º F
153º F
sparge 2
270
150º F
146º F
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/44.
More... (http://barclayperkins.blogspot.com/2024/05/youngs-processes-in-1975.html)