Given that this example was brewed in July, it seems obvious that it was still a year-round beer at this point and not a winter seasonal, as it later became.
It’s a bit different to 1990s recipes. As Youngs were still brewing a Mild Ale and could parti-gyle their Burton Ale with that. Which is exactly what happened in this case. Meaning that this is effectively a strong Mild. Much like the Old Ales brewed in the South of England. For example, Adnams or Harveys.
As was typical for Dark Mild, the darkest malt is crystal. With the majority of colour coming from No. 3 invert and caramel. The latter being in the form of CDM (Caramelised Dextro-Maltose). Does anyone still manufacture that?
Two types of English hops, one from the 1958 harvest and one from 1959. Pretty much the same as in all their other beers.
| 1960 Youngs XXX Ale | ||
| mild malt | 7.25 lb | 67.25% |
| crystal malt 150 L | 1.00 lb | 9.28% |
| flaked maize | 1.50 lb | 13.91% |
| pale malt extract | 0.33 lb | 3.06% |
| No. 3 invert | 0.50 lb | 4.64% |
| caramel 500 SRM | 0.200 lb | 1.86% |
| Fuggles 105 min | 1.00 oz | |
| Goldings 30 min | 1.00 oz | |
| OG | 1050 | |
| FG | 1014 | |
| ABV | 4.76 | |
| Apparent attenuation | 72.00% | |
| IBU | 24 | |
| SRM | 17 | |
| Mash at | 151º F | |
| Sparge at | 170º F | |
| Boil time | 105 minutes | |
| pitching temp | 58º F | |
| Yeast | WLP002 English Ale | |
Listen to brewer John Hatch explain how they brewed at Youngs in the 1990s.
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