What I find fascinating, is that it’s a very similar strength to post-war Special Bitter. That tells me something. Special was an attempt to reintroduce pre-war Bitter. A very laudable aim, if you ask me. But not unique to Youngs. Several other London brewers did something similar. For example, Fullers and Watneys.
A decent strength beer, then. About the same as a continental Pilsner. Which is what all the hip young things were drinking in Europe. Whereas most of Youngs drinkers were slurping down Mild.
Want to know something about the recipe? Refer to the PAB above. With which this was parti-gyled. Youngs were dead into parti-gyling at this point. Single-gyle brews were pretty rare. Limited to just X Ale and PA.
| 1939 Youngs PA | ||
| pale malt | 8.50 lb | 85.00% |
| malt extract | 0.25 lb | 2.50% |
| No. 1 invert sugar | 1.25 lb | 12.50% |
| Fuggles 120 min | 1.125 oz | |
| Fuggles 60 min | 1.125 oz | |
| Goldings 30 min | 1.125 oz | |
| OG | 1048 | |
| FG | 1011.5 | |
| ABV | 4.83 | |
| Apparent attenuation | 76.04% | |
| IBU | 42 | |
| SRM | 6 | |
| Mash at | 153º F | |
| Sparge at | 174º F | |
| Boil time | 120 minutes | |
| pitching temp | 60º F | |
| Yeast | WLP002 English Ale | |
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