This beer exemplifies a specific phase in the evolution of Younger’s recipes. When they were playing around with multiple different adjuncts. Grits were on their way out, but were still present in some beers. There was still some rice kicking around, though flaked barley was becoming more prevalent.
Barley also came in another couple of forms: ground and chit. The former is, I assume, simply raw barley ground up. Which must be the simplest way to use unmalted barley, requiring less energy and manpower than flakes.
The gravity is 9º on pre-war. Leaving it pretty damn watery, at only a little over 3% ABV. The boiling times for the two worts have also been reduced from 105 and 120 minutes, to 75 and 105 minutes.
At least the Kent employed hops were pretty fresh, all coming from the most recent, 1941, harvest. It’s just that there were bugger all of them, leaving XXP with a puny 10 (calculated) IBUs.
This being a draught beer, it was most likely coloured up to a variety if shades at racking time. Though a little may have escaped with the colour as brewed.
|1942 William Younger XXP|
|pale malt||7.00 lb||87.50%|
|ground barley||1.00 lb||12.50%|
|Fuggles 75 min||0.50 oz|
|Fuggles 30 min||0.25 oz|
|Mash at||153º F|
|Sparge at||160º F|
|Boil time||75 minutes|
|pitching temp||61º F|
|Yeast||WLP028 Edinburgh Ale|