Blog Tracker
16-05-2024, 07:25
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/05/youngs-grists-in-1932.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN3fxGs1sQuUEQ6kPfaFUwzvHVUdTqBk0D26wiUgi3tF j3kI_wIUulvMmO7zaCbgCG8ZtvsLMjvdptP7dWBjSBwsDMeiEQ yS6hH5SzNr0SC8DbhiZodH3GHsRIGmWa9ktQn_uyFVKCjb8Yl3 XoykaswLS2NMnOsj2SIcwFw0yXdMa7SauG6_dAL_Dl3ss/s320/Young_London_Stout_beermat.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN3fxGs1sQuUEQ6kPfaFUwzvHVUdTqBk0D26wiUgi3tF j3kI_wIUulvMmO7zaCbgCG8ZtvsLMjvdptP7dWBjSBwsDMeiEQ yS6hH5SzNr0SC8DbhiZodH3GHsRIGmWa9ktQn_uyFVKCjb8Yl3 XoykaswLS2NMnOsj2SIcwFw0yXdMa7SauG6_dAL_Dl3ss/s504/Young_London_Stout_beermat.jpg)
Let’s take a look inside those beers. Remembering that pretty much everything was parti-gyled, other than PA. Which was only sometimes parti-gyled with PAB.
Note that the majority of the base malt for everything but the Pale Ales. In the case of the Strong Ales, this was because they were parti-gyled with Mild. Most beers also had some normal pale malt, made from Californian-grown barley.
Crystal malt crops up in everything except the Pale Ales. Which is about what I would expect. Milds and Porters are, after all, the types of beer for which this type of malt was originally developed.
The Pale Ales contained a majority off PA (pale ale) malt. The best and palest type of pale malt. The Pale Ales also contain a small amount of enzymic malt. Presumably, for pH adjustment. Not sure I really understand why it’s only included for the Pale Ales.
The Porter and Stout contain five malts: pale, mild, black, amber and crystal. Notably, there’s no brown malt. Which, wasn’t usual by this point in Stouts brewed in most of the UK. Though was still pretty standard in London.
Overall, at 85% to 90%, the total malt content is quite high. Probably because no adjuncts were used, just malt and sugar.
Young's grists in 1932
Beer
Style
pale malt
PA malt
Mild malt
enzymic malt
black malt
amber malt
crystal malt
total malt
A
Mild
16.82%
64.86%
7.21%
88.89%
X
Mild
22.49%
58.48%
9.00%
89.97%
XXX
Strong Ale
78.80%
7.39%
86.19%
XXXX
Strong Ale
78.80%
7.39%
86.19%
PAB
Pale Ale
27.86%
54.64%
3.21%
85.71%
PA
Pale Ale
27.86%
54.64%
3.21%
85.71%
P
Porter
58.44%
7.79%
9.74%
5.84%
81.82%
S
Stout
58.44%
7.79%
9.74%
5.84%
81.82%
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/1.
More... (http://barclayperkins.blogspot.com/2024/05/youngs-grists-in-1932.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN3fxGs1sQuUEQ6kPfaFUwzvHVUdTqBk0D26wiUgi3tF j3kI_wIUulvMmO7zaCbgCG8ZtvsLMjvdptP7dWBjSBwsDMeiEQ yS6hH5SzNr0SC8DbhiZodH3GHsRIGmWa9ktQn_uyFVKCjb8Yl3 XoykaswLS2NMnOsj2SIcwFw0yXdMa7SauG6_dAL_Dl3ss/s320/Young_London_Stout_beermat.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN3fxGs1sQuUEQ6kPfaFUwzvHVUdTqBk0D26wiUgi3tF j3kI_wIUulvMmO7zaCbgCG8ZtvsLMjvdptP7dWBjSBwsDMeiEQ yS6hH5SzNr0SC8DbhiZodH3GHsRIGmWa9ktQn_uyFVKCjb8Yl3 XoykaswLS2NMnOsj2SIcwFw0yXdMa7SauG6_dAL_Dl3ss/s504/Young_London_Stout_beermat.jpg)
Let’s take a look inside those beers. Remembering that pretty much everything was parti-gyled, other than PA. Which was only sometimes parti-gyled with PAB.
Note that the majority of the base malt for everything but the Pale Ales. In the case of the Strong Ales, this was because they were parti-gyled with Mild. Most beers also had some normal pale malt, made from Californian-grown barley.
Crystal malt crops up in everything except the Pale Ales. Which is about what I would expect. Milds and Porters are, after all, the types of beer for which this type of malt was originally developed.
The Pale Ales contained a majority off PA (pale ale) malt. The best and palest type of pale malt. The Pale Ales also contain a small amount of enzymic malt. Presumably, for pH adjustment. Not sure I really understand why it’s only included for the Pale Ales.
The Porter and Stout contain five malts: pale, mild, black, amber and crystal. Notably, there’s no brown malt. Which, wasn’t usual by this point in Stouts brewed in most of the UK. Though was still pretty standard in London.
Overall, at 85% to 90%, the total malt content is quite high. Probably because no adjuncts were used, just malt and sugar.
Young's grists in 1932
Beer
Style
pale malt
PA malt
Mild malt
enzymic malt
black malt
amber malt
crystal malt
total malt
A
Mild
16.82%
64.86%
7.21%
88.89%
X
Mild
22.49%
58.48%
9.00%
89.97%
XXX
Strong Ale
78.80%
7.39%
86.19%
XXXX
Strong Ale
78.80%
7.39%
86.19%
PAB
Pale Ale
27.86%
54.64%
3.21%
85.71%
PA
Pale Ale
27.86%
54.64%
3.21%
85.71%
P
Porter
58.44%
7.79%
9.74%
5.84%
81.82%
S
Stout
58.44%
7.79%
9.74%
5.84%
81.82%
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/1.
More... (http://barclayperkins.blogspot.com/2024/05/youngs-grists-in-1932.html)