Most iterations contained just three malts: pale, crystal and something described simply as “M”. I’m pretty sure it’s not mild malt, as the quantities are too small. My best guess would be melanoidin malt, or something similar.
The first beer in the table contains both black malt and roast barley. While later versions used exclusively the latter. It’s one of the few times I’ve come across roast barley in Scottish brewing record. Despite it supposedly being the main source of colour in Scottish beers. It wasn’t. That honour went to caramel.
Adjuncts next time. There are rather more of those.
|William Younger DBS Btlg malts 1939 - 1944|
|Date||Year||OG||pale malt||black malt||crystal malt||M malt|
|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.|