Wednesday, 10 March 2021

Let's Brew Wednesday - 1943 William Younger No. 1

It seems to be taking forever to polish off the final few recipes for my next book. Only William Younger left to go. Unfortunately, they brewed a ridiculous number of different beers. I've only just finished 1943. Still a couple of more years to go.

It’s all change with the No. 1 recipe compared to 1942. With a quite different grist, where quite a few ingredients have been dropped.

One thing that remained the same was the gravity, which at 1076 was very reasonable for this phase of the war. I can’t imagine there was much any stronger being brewed at the time.

Flaked barley has replaced the two adjuncts from 1942, grits and flaked rice. No surprise there. It’s more of a shock that Younger still had stocks of grits and flaked rice in 1942, as both had to be imported. From here on in to the end of the war and beyond, flaked barley was pretty much the only adjunct available.

This iteration is notable for containing no sugar at all. Why did they drop lactose? I’m assuming it was beyond the brewer’s control as it reappeared in the post-war recipe.

Change extends to the hops, which were Kent and OP21, an experimental variety also known as Brewer’s Favourite, both from the 1942 harvest. I’ve substituted Brewer’s Gold for OP21. The higher alpha content of OP21/Brewer’s Gold means that the calculated bitterness has increased significantly, up from 24 IBU in 1942 to 33 IBU.

1943 William Younger No. 1
pale malt 13.50 lb 75.00%
crystal malt 120L 1.50 lb 8.33%
flaked barley 3.00 lb 16.67%
Fuggles 150 min 0.75 oz
Brewer's Gold 150 min 0.25 oz
Fuggles 60 min 1.00 oz
Fuggles 30 min 1.00 oz
Goldings dry hops 0.125 oz
OG 1076
FG 1022
ABV 7.14
Apparent attenuation 71.05%
IBU 33
SRM 16
Mash at 154º F
Sparge at 160º F
Boil time 150 minutes
pitching temp 58.5º F
Yeast WLP028 Edinburgh Ale


Anonymous said...

Ron, I thought 1943 was the year of mandatory oats? Was that only for part of the year?

Ron Pattinson said...


it's true brewers were compelled to replace 10% of the malt they used with oats. That doesn't mean every beer had to include some. Most brewers do seem to have spread it around all their beers. Not Younger. Plus from what I've seen of their logs - and I've a lot from 1943 - they were nowhere near that 10%.

BigColSf said...

Looks like a great beer I'll have to try and make that