Most breweries produced three strengths of Pale Ale, usually parti-gyled from a single recipe, though that wasn’t the case at William Younger, who had always preferred to brew most of their beers single-gyle.
Most Scottish breweries produced a range of three Pale Ales, often referred to as 60/-, 70/- and 80/- by the brewery and Light, Heavy and Export by drinkers. Robert Younger, a relatively small Edinburgh brewer, had a larger range than most, producing a total of five.
|Robert Younger Pale Ales in 1957|
|Date||Year||Beer||OG||FG||ABV||App. Attenuation||lbs hops/ qtr||hops lb/brl|
|Robert Younger brewing record held at the Scottish Brewing Archive, document number RY/6/1/2.|
Note that, in typically Scottish fashion, there’s almost no difference between the FGs of the different strength beers. The hopping is very light, especially for Pale ales. As can be seen by a comparison with Whitbread’s Ales from the same year:
|Whitbread's Ales in 1957|
|Date||Beer||Style||OG||FG||ABV||App. Atten-uation||lbs hops/ qtr||hops lb/brl|
|31st Jan||FB||Brown Ale||1033.9||1007.0||3.56||79.35%||5.27||0.74|
|11th Jan||Best Ale||Mild||1030.4||1010.0||2.70||67.11%||5.56||0.71|
|14th Feb||PA||Pale Ale||1039.6||1008.5||4.11||78.54%||5.59||0.93|
|Whitbread brewing record held at the London Metropolitan Archives document number LMA/4453/D/01/124.|
Robert Younger’s Pale Ales were hopped at a lower rate than even Whitbread’s Mild and Brown Ales.
At Whitbread Best Ale, IPA and PA filled the same gravity slots as Robert Younger 60/-, 70/- and 80/-. Which demonstrates that, while 60/- wasn’t technically speaking a Mild Ale, it played the same role as it in Scotland.
Drybrough’s Pale Ales look very similar to Robert Younger’s.
|Drybrough Pale Ales 1954 - 1960|
|Year||Beer||OG||FG||ABV||App. Atten-uation||lbs hops/ qtr||hops lb/brl|
|Drybrough brewing record held at the Scottish Brewing Archive, document numberD/6/1/1/7.|
A slightly worse rate of attenuation, but filling similar gravity slots and with a similar level of hopping. You’ll see that the names for the different strengths weren’t identical at Robert Younger and Drybrough. Both called the strongest Export and the one around 1030º 60/-. But the middle beer was 70/- at Robert Younger and KH – Keg Heavy – at Drybrough.
The above is an excerpt from my excellent book on Scottish brewing:
Which is also available in Kindle form:
I love that the lion image isn't exactly centre on the cover. All my credit. Or fault. Or blame.