On the other hand, the hopping rate had declined from 10 lbs per quarter (336 lbs) of malt to 8 lbs. A fall which is reflected in the bitterness level of the finished beer.
The base malt is still divided into three types: pale malt, pale ale malt and enzymic malt. The quantity of the last being pretty small. Other than that, there’s just a little bit of malt extract and some No. 1 invert sugar.
There were two type of Worcester hops, both harvested in 1938, one of which had been cold stored.
| 1939 Youngs PAB | ||
| pale malt | 7.00 lb | 84.85% |
| malt extract | 0.25 lb | 3.03% |
| No. 1 invert sugar | 1.00 lb | 12.12% |
| Fuggles 120 min | 0.875 oz | |
| Fuggles 60 min | 0.875 oz | |
| Goldings 30 min | 0.875 oz | |
| OG | 1039 | |
| FG | 1011 | |
| ABV | 3.70 | |
| Apparent attenuation | 71.79% | |
| IBU | 35 | |
| SRM | 5 | |
| Mash at | 153º F | |
| Sparge at | 174º F | |
| Boil time | 120 minutes | |
| pitching temp | 60º F | |
| Yeast | WLP002 English Ale | |
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