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18-05-2024, 08:30
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/05/lets-brew-1970-youngs-best-malt-ale.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNvBxuONoBDqaqknTEvALmIia8nW5Buj4w_kyqnMdV6 ycpx5f1RXcoRAhIdmYCLlVQsinzbfaLb_5RJ_dFhxGRNL2vImb 0hRBeiIONm0Zp6CTv0_Cw3vDmE0KfIaDyechWlsQKt9klRCGoi aJ84Rmx4sHXJMD4HdSKn84Xf3CWBpNXtuqh88TWJkHXss/s320/Young_Brown_Ale_2a.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNvBxuONoBDqaqknTEvALmIia8nW5Buj4w_kyqnMdV6 ycpx5f1RXcoRAhIdmYCLlVQsinzbfaLb_5RJ_dFhxGRNL2vImb 0hRBeiIONm0Zp6CTv0_Cw3vDmE0KfIaDyechWlsQKt9klRCGoi aJ84Rmx4sHXJMD4HdSKn84Xf3CWBpNXtuqh88TWJkHXss/s595/Young_Brown_Ale_2a.jpg)
An interesting name that. Partly, for having the descriptor “best” in a beer off just over 3% ABV. Also, for avoiding the term “mild”. I’m not sure when they adopted the name. in the 1964 records, it’s simply described as X.
Putting the recipe together was a bit of a nightmare. On account of all the sugar. Namely, Flo Sweet, DAS and CDM. I know what the last was: Caramelised Dextro-Maltose. A shame it isn’t available. Flo Sweet seems to have been some form of liquid cane sugar. I’ve no idea about DAS. I’ve used a combination of caramel and No. 3 invest as a substitute for all three sugars.
The rest of the grist is no problem: pale and crystal malt, flaked maize and malt extract. All very standard ingredients. As were the two types of English hops.
1970 Youngs Coronation Ale
pale malt
11.25 lb
66.18%
crystal malt 60 L
1.50 lb
8.82%
flaked maize
2.25 lb
13.24%
malt extract
0.50 lb
2.94%
No. 3 invert sugar
1.25 lb
7.35%
caramel 1000 SRM
0.25 lb
1.47%
Fuggles 120 min
2.00 oz
Goldings 15 min
1.75 oz
OG
1079
FG
1032
ABV
6.22
Apparent attenuation
59.49%
IBU
32
SRM
27
Mash at
149º 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-1970-youngs-best-malt-ale.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNvBxuONoBDqaqknTEvALmIia8nW5Buj4w_kyqnMdV6 ycpx5f1RXcoRAhIdmYCLlVQsinzbfaLb_5RJ_dFhxGRNL2vImb 0hRBeiIONm0Zp6CTv0_Cw3vDmE0KfIaDyechWlsQKt9klRCGoi aJ84Rmx4sHXJMD4HdSKn84Xf3CWBpNXtuqh88TWJkHXss/s320/Young_Brown_Ale_2a.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNvBxuONoBDqaqknTEvALmIia8nW5Buj4w_kyqnMdV6 ycpx5f1RXcoRAhIdmYCLlVQsinzbfaLb_5RJ_dFhxGRNL2vImb 0hRBeiIONm0Zp6CTv0_Cw3vDmE0KfIaDyechWlsQKt9klRCGoi aJ84Rmx4sHXJMD4HdSKn84Xf3CWBpNXtuqh88TWJkHXss/s595/Young_Brown_Ale_2a.jpg)
An interesting name that. Partly, for having the descriptor “best” in a beer off just over 3% ABV. Also, for avoiding the term “mild”. I’m not sure when they adopted the name. in the 1964 records, it’s simply described as X.
Putting the recipe together was a bit of a nightmare. On account of all the sugar. Namely, Flo Sweet, DAS and CDM. I know what the last was: Caramelised Dextro-Maltose. A shame it isn’t available. Flo Sweet seems to have been some form of liquid cane sugar. I’ve no idea about DAS. I’ve used a combination of caramel and No. 3 invest as a substitute for all three sugars.
The rest of the grist is no problem: pale and crystal malt, flaked maize and malt extract. All very standard ingredients. As were the two types of English hops.
1970 Youngs Coronation Ale
pale malt
11.25 lb
66.18%
crystal malt 60 L
1.50 lb
8.82%
flaked maize
2.25 lb
13.24%
malt extract
0.50 lb
2.94%
No. 3 invert sugar
1.25 lb
7.35%
caramel 1000 SRM
0.25 lb
1.47%
Fuggles 120 min
2.00 oz
Goldings 15 min
1.75 oz
OG
1079
FG
1032
ABV
6.22
Apparent attenuation
59.49%
IBU
32
SRM
27
Mash at
149º 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-1970-youngs-best-malt-ale.html)