Turns out it was a different beer. I hadn’t noticed it before. Until I started going through the 1940 Younger’s records, and there it was. Quite a surprise. WW II wasn’t a time when new products were forged. At least not with regards to beers. Especially not quite strong ones.
Headline difference is three greater degrees of gravity. But it doesn’t end there. The grist is pretty different, too. With some – believe it or not – some darker malts. The same ones that pop up in the Milds: “C” and “M”. I’ve interpreted them both as being some sort of crystal malt. When in reality, I’m clueless as to what “M” was.
The hopping is a bit heavier than in standard No. 3. Which wouldn’t be hard, as that just had a few hops waved close to the copper. Even with the3 higher rate, Plus 3 comes out with a bitterness level a London Mild Ale would be embarrassed about.
But the same old boring Kent hops from 1938 and 1939 like in all their beers.
| 1940 William Younger Plus 3 | ||
| pale malt | 8.50 lb | 68.69% |
| crystal malt 120L | 1.00 lb | 8.08% |
| flaked rice | 2.75 lb | 22.22% |
| caramel 2000 SRM | 0.125 lb | 1.01% |
| Fuggles 105 min | 1.00 oz | |
| Fuggles 30 min | 0.75 oz | |
| Goldings dry hops | 0.25 oz | |
| OG | 1051 | |
| FG | 1013 | |
| ABV | 5.03 | |
| Apparent attenuation | 74.51% | |
| IBU | 20 | |
| SRM | 24 | |
| Mash at | 149º F | |
| Sparge at | 160º F | |
| Boil time | 105 minutes | |
| pitching temp | 60º F | |
| Yeast | WLP028 Edinburgh Ale | |
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