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A couple of processes are in the next table. Namely, boiling and fermentation.

The boiling times are a little on the long side at mostly 1.75 hours. A 90-minute boil was more usual at this point. Not really much more I can say about that.

Pitching temperatures, which are mostly in the low 60ºs F, are pretty typical. As is the pitching of the strong beers at a little under 60º F. The temperatures weren’t allowed to rise that high, mostly finishing around 70º F.

That also applies to Saxon Lager, which pitched a little cooler than the other beers of a similar gravity, but ended up at just under 70º F. Like their other beers.

All the beers – including Saxon Lager – had pretty much identical mashing schemes.

It’s a very typical mashing process, where an initial infusion is followed by an underlet and a couple of sparges. A very large number of English breweries mashed this way.
Young's boil and fermentation in 1975
Beer Style boil time (hours) Pitch temp max. fermentation temp length of fermentation (days)
BMA Mild 1.5 62º F 68º F 8
PAB Pale Ale 1.75 1.75 1.75 62º F 69º F 6
YPV Pale Ale 1.75 1.75 1.75 62º F 68.5º F 8
PA Pale Ale 1.75 1.75 1.75 62º F 71º F 8
SPA Pale Ale 1.75 1.75 1.75 61º F 69º F 8
SPA Pale Ale 1.75 1.75 1.75 61º F 70º F 8
Ram Rod Pale Ale 1.75 1.75 1.75 61º F 70.25º F 8
EXPA Pale Ale 1.75 1.75 1.75 57º F 69.5º F 8
Winter Warmer Strong Ale 1.75 1.75 61.25º F 70º F 8
Old Nick Barley Wine 1.75 1.5 59º F 72º F 8
Saxon Lager 1.75 1.75 58.25º F 68º F 7
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/44.

SPA/PA mash 2nd April 1975
action barrels strike heat stand tap heat
mash 172 155º F 30 mins 140º F
underlet 18 180º F
sparge 1 60 180º F 153º F
sparge 2 270 150º F 146º F
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/44.




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