I’ve frustratingly little information about Scottish IPA during the war years. But I can’t imagine that they lost the habit of randomly calling beers IPA.
The hopping rate, in terms of lbs. per quarter (336 lbs.) of malt, has fallen by 15%. Using that value takes the drop in gravity out of the equation. Per barrel, the fall is closer to 50%. There was also a considerable reduction in the dry hopping rate. Neither hopping rates had been particularly high to start with.
The IBU values may be calculated and may be a bit off from the real value. They do give an impression of just how little bitterness there was in this beer. Very far from the modern idea of IPA.
|Wm Younger IPA Pale during WW II|
|Year||Beer||OG||FG||ABV||App. Atten-uation||lbs hops/ qtr||hops lb/brl||dry hops (oz / barrel)||IBU (calc.)|
|William Younger brewing records held at the Scottish Brewing Archive, document numbers WY/6/1/3/77 and WY/6/1/3/89.|