Pre-war, it had been grits all the way for William Younger. The biggest shock is that they were still finding some as late as March 1942. Brewers using flaked barley needed to find alternatives already in 1940. Not sure why there should still have been supplies of grits a couple of years later unless Younger had stockpiled them, anticipating the outbreak of war.
This being a Stout, there was one other adjunct in peacetime: roast barley. Though it was used in combination with black malt pre-war. Something which was very unusual in the UK, Brewers normally used either one of the other, not both. The percentage of roast barley increased during the warm, presumably to compensate for the dropping of black malt and a reduction in the amount of caramel.
Mostly, Younger’s adjunct usage follows the standard path, but with a few deviations. With the first maize replacement being flaked rice, followed by unmalted barley. But while most brewers went for flaked, Younger preferred, at least initially, ground barley. The government was OK with this as it used even less energy to produce than flakes.
After the mandated weirdness of flaked rye and flaked oats, by late 1943 Younger had settles in the standard late-war and immediate post-war adjunct: flaked barley.
|William Younger DBS Btlg adjuncts 1939 - 1944|
|Date||Year||OG||grits||flaked rice||roast barley||flaked barley||ground barley||flaked rye||flaked oat|
|William Younger brewing records held at the Scottish Brewing Archive, document numbers WY/6/1/2/76, WY/6/1/2/77, WY/6/1/2/78, WY/6/1/2/7 and WY/6/1/2/81.|