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20-05-2024, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/05/youngs-processes-in-1932.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJf1vPSj7vd7w-frYDTUZGlmx-bPPpL7s9PYjpTVP5ESn-xNUMOa9qqM6fBlo6CHaSoUtdY_bXpMGr9NfyqI6wJCN9JV4B_l gA5AJf0zApiJ2nWsNoH8hJ6draqZzERzEyfHv6qGKatCuUeKc3 YbJXwPmg2seTCGd4VnCvyVN7DTyGwUVf5b-ItYjd9s/w400-h378/Young_Special_London_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJf1vPSj7vd7w-frYDTUZGlmx-bPPpL7s9PYjpTVP5ESn-xNUMOa9qqM6fBlo6CHaSoUtdY_bXpMGr9NfyqI6wJCN9JV4B_l gA5AJf0zApiJ2nWsNoH8hJ6draqZzERzEyfHv6qGKatCuUeKc3 YbJXwPmg2seTCGd4VnCvyVN7DTyGwUVf5b-ItYjd9s/s200/Young_Special_London_Ale.jpg)
Now it’s time for a couple of processes. Namely, boiling, fermentation and mashing.
At mostly around two hours, the boil time are a little on the long side, compared to other London breweries. Though not as long as those at Barclay Perkins.
Interestingly, all the beers were pitched at the same temperature: 59º F. Which is a bit low for the weaker beers and a bit high for the strongest ones. There’s more variation in the maximum temperatures, which are mostly a couple of degrees below 70º F. Which is towards the low end, but not crazily so.
The fermentation times are quite long. Most lasting over a week. Possibly as a result of the fermentation being kept relatively cool.
Finally, it’s the turn of mashing.
It’s a pretty typical mashing scheme: initial infusion, underlet and sparge. Not really a huge deal more that I can say. Loads of breweries mashed in a generally similar way.
Young's boiling and fermentation in 1932
Beer
Style
boil time (hours)
Pitch temp
max. fermen-tation temp
length of fermen-tation (days)
A
Mild
2
2
59º F
69º F
7
X
Mild
1.75
1.75
59º F
66º F
9
XXX
Strong Ale
2
2.5
59º F
67º F
8
XXXX
Strong Ale
2
2.5
59º F
70.5º F
8
PAB
Pale Ale
2
2
59º F
69º F
8
PA
Pale Ale
2
2
59º F
69º F
8
P
Porter
2
2
59º F
68º F
8
S
Stout
2
2
59º F
69.25º F
9
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/1.
PA mash 1st July 1932
action
barrels
strike heat
tap heat
mash
70
162º F
151º F
underlet
20
174º F
sparge
132
160º F
154º 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-1932.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJf1vPSj7vd7w-frYDTUZGlmx-bPPpL7s9PYjpTVP5ESn-xNUMOa9qqM6fBlo6CHaSoUtdY_bXpMGr9NfyqI6wJCN9JV4B_l gA5AJf0zApiJ2nWsNoH8hJ6draqZzERzEyfHv6qGKatCuUeKc3 YbJXwPmg2seTCGd4VnCvyVN7DTyGwUVf5b-ItYjd9s/w400-h378/Young_Special_London_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJf1vPSj7vd7w-frYDTUZGlmx-bPPpL7s9PYjpTVP5ESn-xNUMOa9qqM6fBlo6CHaSoUtdY_bXpMGr9NfyqI6wJCN9JV4B_l gA5AJf0zApiJ2nWsNoH8hJ6draqZzERzEyfHv6qGKatCuUeKc3 YbJXwPmg2seTCGd4VnCvyVN7DTyGwUVf5b-ItYjd9s/s200/Young_Special_London_Ale.jpg)
Now it’s time for a couple of processes. Namely, boiling, fermentation and mashing.
At mostly around two hours, the boil time are a little on the long side, compared to other London breweries. Though not as long as those at Barclay Perkins.
Interestingly, all the beers were pitched at the same temperature: 59º F. Which is a bit low for the weaker beers and a bit high for the strongest ones. There’s more variation in the maximum temperatures, which are mostly a couple of degrees below 70º F. Which is towards the low end, but not crazily so.
The fermentation times are quite long. Most lasting over a week. Possibly as a result of the fermentation being kept relatively cool.
Finally, it’s the turn of mashing.
It’s a pretty typical mashing scheme: initial infusion, underlet and sparge. Not really a huge deal more that I can say. Loads of breweries mashed in a generally similar way.
Young's boiling and fermentation in 1932
Beer
Style
boil time (hours)
Pitch temp
max. fermen-tation temp
length of fermen-tation (days)
A
Mild
2
2
59º F
69º F
7
X
Mild
1.75
1.75
59º F
66º F
9
XXX
Strong Ale
2
2.5
59º F
67º F
8
XXXX
Strong Ale
2
2.5
59º F
70.5º F
8
PAB
Pale Ale
2
2
59º F
69º F
8
PA
Pale Ale
2
2
59º F
69º F
8
P
Porter
2
2
59º F
68º F
8
S
Stout
2
2
59º F
69.25º F
9
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/1.
PA mash 1st July 1932
action
barrels
strike heat
tap heat
mash
70
162º F
151º F
underlet
20
174º F
sparge
132
160º F
154º 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-1932.html)