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Shut up about Barclay Perkins - Young's processes in 1932
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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. |
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