Young's processes in 1932

Now it’s time for a couple of processes. Namely, boiling, fermentation and mashing.

At mostly around two hours, the boil time are a little on the long side, compared to other London breweries. Though not as long as those at Barclay Perkins.

Interestingly, all the beers were pitched at the same temperature: 59º F. Which is a bit low for the weaker beers and a bit high for the strongest ones. There’s more variation in the maximum temperatures, which are mostly a couple of degrees below 70º F. Which is towards the low end, but not crazily so.

The fermentation times are quite long. Most lasting over a week. Possibly as a result of the fermentation being kept relatively cool.

Finally, it’s the turn of mashing.

It’s a pretty typical mashing scheme: initial infusion, underlet and sparge. Not really a huge deal more that I can say. Loads of breweries mashed in a generally similar way. 

Young's boiling and fermentation in 1932
Beer	Style	boil time (hours)		Pitch temp	max. fermen-tation temp	length of fermen-tation (days)
A	Mild	2	2	59º F	69º F	7
X	Mild	1.75	1.75	59º F	66º F	9
XXX	Strong Ale	2	2.5	59º F	67º F	8
XXXX	Strong Ale	2	2.5	59º F	70.5º F	8
PAB	Pale Ale	2	2	59º F	69º F	8
PA	Pale Ale	2	2	59º F	69º F	8
P	Porter	2	2	59º F	68º F	8
S	Stout	2	2	59º F	69.25º F	9
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/1.

PA mash 1st July 1932
action	barrels	strike heat	tap heat
mash	70	162º F	151º F
underlet	20	174º F
sparge	132	160º F	154º F
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/44.