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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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