Saturday 27 April 2024

Let's Brew - 1970 Youngs PAB

One of the things I was particularly interested in getting from the Young's archive were brewing records from the 1970's. Because of the book I'm working on about that period. This specific record is one that my son Andrew photographed. He made the whole process of harvesting so much quicker. I should probably always take him along.

I’ll kick off by explaining the name PAB. I’m pretty sure it stands for “Pale Ale Bottling”, I’m guessing that it dates from around WW I. When brewers introduced a weaker version of their Pals Ales for bottling. Though I can’t say for certain, as Young’s records only go back to 1932. By 1970, I’m sure that this was marketed as Light Ale.

The recipe looks pretty typical of Pale Ales of the period: pale malt, flaked maize and invert sugar. Note that there’s no crystal malt. Which, along with the sugar and maize, is why the colour is so pale. And would have been even paler without the small amount of caramel.

There aren’t many details about the hops. About all that I can deduce is that there were two types, both English. I’ve guessed Fuggles and Goldings. 

1970 Youngs PAB
pale malt 4.25 lb 67.89%
flaked maize 0.75 lb 11.98%
No. 1 invert sugar 1.25 lb 19.97%
caramel 1000 SRM 0.01 lb 0.16%
Fuggles 160 min 0.75 oz
Goldings 15 min 0.75 oz
OG 1031
FG 1005.5
ABV 3.37
Apparent attenuation 82.26%
IBU 18
SRM 5.5
Mash at 148º F
Sparge at 170º F
Boil time 160 minutes
pitching temp 62.5º F
Yeast WLP002 English Ale

1 comment:

Sen_Repris said...

I have brewed two test batches of the Young's Ordinary now, and it occurs to me that the yeast is somewhat of an issue. I have used the Imperial A09 ,aka "Fullers". I know that the Young's strain is offered as the WLP033/WY1768, but not on regular basis.

Due to the low attenuation I get from the A09 (Same as 1968/002), and probably the Young's strain, there is something missing in the equation. Was the Young's strain a multistrain?
How did they get attenuation in the upper 80's with that strain?

On both occations I have ended up at 72% attenuation, but as the Young's Ordinary should have an FG at 1.0065, is to sweet. I ended up at 1.010 at both batches.

Maybe they liquored it down after fermentation?

Will try a batch with Lallemand Nottingham. Probably the yeast to have in hand if your planning to brew the whole range of Young's beer.