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Grist next. The malt content is pretty high, varying between 76% in the Mild, to 95% in Export Pale Ale. The latter had an impact on some brew of the other Pale Ales, as PA, PAB and SPA were all sometimes parti-gyled with Export Pale Ale. Which left those particular brews with a higher malt content than the standard versions.

The base malt is, in most cases, pale malt. Except sometimes the Pale Ales had mostly PA malt, a posher version of pale malt. And Saxon, which, unsurprisingly, went for lager malt.

Crystal malt only turns up in the three dark beers: Mild, Winter Warmer and Old Nick. Demonstrating once again that crystal malt was by no means universal in Pale Ales, even long after WW II.

One malt appears in every beer: enzymic. Which was used to adjust the pH of the mash.

Flaked maize, UK brewers’ adjunct of choice, shows up in every beer except for the Export Pale Ale parti-gyle.
Young's grists in 1975
Beer Style pale malt PA malt lager malt crystal malt enzymic malt total malt flaked maize
BMA Mild 61.63% 9.48% 4.74% 75.85% 9.48%
PAB Pale Ale 81.63% 3.22% 84.85% 8.59%
YPV Pale Ale 90.13% 3.26% 93.38%
PA Pale Ale 27.95% 53.75% 3.22% 84.92% 8.60%
SPA Pale Ale 81.06% 3.33% 84.39% 8.88%
SPA Pale Ale 81.67% 3.22% 84.89% 8.60%
Ram Rod Pale Ale 80.38% 1.09% 3.26% 84.73% 8.69%
EXPA Pale Ale 92.12% 3.33% 95.45% 0.00%
Winter Warmer Strong Ale 68.49% 8.56% 2.85% 79.90% 8.56%
Old Nick Barley Wine 64.29% 9.18% 3.06% 76.53% 9.18%
Saxon Lager 77.19% 5.15% 82.33% 12.86%
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/44.




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