Blog Tracker
15-05-2024, 08:50
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/05/lets-brew-wednesday-1970-young-saxon.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh096KB-j_mon6x-SomrTPzTvXkP86XfAFEGwTsLtNsV378IcV3LxUxHRDyZeTeZge _Z92jwWm475su1V2ZuqY69gsVOA2PaLkllx6CKJ6hEuoPp76SP sgXrTIDfwssa5twwyfw1GnFP_JyIVjBSd-PKZj5JIfl_TLSs17V6Qjtb79A1WzafxEB1TnqygA/s320/Youngs_Saxon_Lager.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh096KB-j_mon6x-SomrTPzTvXkP86XfAFEGwTsLtNsV378IcV3LxUxHRDyZeTeZge _Z92jwWm475su1V2ZuqY69gsVOA2PaLkllx6CKJ6hEuoPp76SP sgXrTIDfwssa5twwyfw1GnFP_JyIVjBSd-PKZj5JIfl_TLSs17V6Qjtb79A1WzafxEB1TnqygA/s1244/Youngs_Saxon_Lager.jpg)
I’m so glad that I have this. Another classic pseudo-Lager. And another with few Lager characteristics.
Let’s start with the recipe. At least most of the grist is lager malt. But there’s also some pale malt. Half of which was enzymic malt. Which, despite the name, was really used to adjust the pH of the mash. At least, that’s what Derek Prentice told me. And he should know. The flaked maize I guess is there just because they threw it into all their beers.
The mash was the same as for their other beers: an infusion, followed by an underlet and then a sparge. Not even the vaguest of nods to decoction.
The hops are, at least, all continental. A single type of Hallertau. With quite a lot of them added to the hop back.
Nothing very lagery about the fermentation temperature, which peaked at 63º F. They used their normal top-fermenting yeast. In this case, coming from an earlier batch of Special Bitter.
What made it a Lager, then. The, er. Lagering. Which the brewery claimed lasted ten weeks. Was that enough, though? I’ll let you decide.
1970 Youngs Saxon Lager
lager malt
5.50 lb
80.41%
pale malt
0.67 lb
9.80%
flaked maize
0.67 lb
9.80%
Hallertau 120 min
1.50 oz
Hallertau 0 min
0.50 oz
OG
1031
FG
1006.5
ABV
3.24
Apparent attenuation
79.03%
IBU
24
SRM
2.5
Mash at
150º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
57.5º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2024/05/lets-brew-wednesday-1970-young-saxon.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh096KB-j_mon6x-SomrTPzTvXkP86XfAFEGwTsLtNsV378IcV3LxUxHRDyZeTeZge _Z92jwWm475su1V2ZuqY69gsVOA2PaLkllx6CKJ6hEuoPp76SP sgXrTIDfwssa5twwyfw1GnFP_JyIVjBSd-PKZj5JIfl_TLSs17V6Qjtb79A1WzafxEB1TnqygA/s320/Youngs_Saxon_Lager.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh096KB-j_mon6x-SomrTPzTvXkP86XfAFEGwTsLtNsV378IcV3LxUxHRDyZeTeZge _Z92jwWm475su1V2ZuqY69gsVOA2PaLkllx6CKJ6hEuoPp76SP sgXrTIDfwssa5twwyfw1GnFP_JyIVjBSd-PKZj5JIfl_TLSs17V6Qjtb79A1WzafxEB1TnqygA/s1244/Youngs_Saxon_Lager.jpg)
I’m so glad that I have this. Another classic pseudo-Lager. And another with few Lager characteristics.
Let’s start with the recipe. At least most of the grist is lager malt. But there’s also some pale malt. Half of which was enzymic malt. Which, despite the name, was really used to adjust the pH of the mash. At least, that’s what Derek Prentice told me. And he should know. The flaked maize I guess is there just because they threw it into all their beers.
The mash was the same as for their other beers: an infusion, followed by an underlet and then a sparge. Not even the vaguest of nods to decoction.
The hops are, at least, all continental. A single type of Hallertau. With quite a lot of them added to the hop back.
Nothing very lagery about the fermentation temperature, which peaked at 63º F. They used their normal top-fermenting yeast. In this case, coming from an earlier batch of Special Bitter.
What made it a Lager, then. The, er. Lagering. Which the brewery claimed lasted ten weeks. Was that enough, though? I’ll let you decide.
1970 Youngs Saxon Lager
lager malt
5.50 lb
80.41%
pale malt
0.67 lb
9.80%
flaked maize
0.67 lb
9.80%
Hallertau 120 min
1.50 oz
Hallertau 0 min
0.50 oz
OG
1031
FG
1006.5
ABV
3.24
Apparent attenuation
79.03%
IBU
24
SRM
2.5
Mash at
150º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
57.5º F
Yeast
WLP002 English Ale
More... (http://barclayperkins.blogspot.com/2024/05/lets-brew-wednesday-1970-young-saxon.html)