It looks rather like Export Pale Ale or Special London Ale. Was it an earlier version of that beer? I’m not even totally sure it was sold in this form. In a slightly earlier brew, there’s a note saying: “QSPA blended back with SPA”. Presumably, the SPA it was parti-gyled with.
It looks very much like a full-strength Pale Ale from before WW I. So strong, I can’t imagine that it was sold on draught.
The recipe is the same as for all the other Pale Ales: base malt, flaked maize and sugar. Nothing very exciting about that.
You guessed it – the hops were two English types, from the 1958 and 1959 harvests.
| 1960 Youngs QSPA | ||
| pale malt | 10.75 lb | 79.15% |
| flaked maize | 1.75 lb | 12.88% |
| pale malt extract | 0.33 lb | 2.43% |
| No. 1 invert sugar | 0.75 lb | 5.52% |
| caramel 500 SRM | 0.002 lb | 0.01% |
| Fuggles 120 min | 1.75 oz | |
| Goldings 30 min | 1.75 oz | |
| OG | 1062 | |
| FG | 1017.5 | |
| ABV | 5.89 | |
| Apparent attenuation | 71.77% | |
| IBU | 39 | |
| SRM | 6 | |
| Mash at | 152º F | |
| Sparge at | 174º F | |
| Boil time | 120 minutes | |
| pitching temp | 59º F | |
| Yeast | WLP002 English Ale | |
Listen to brewer John Hatch explain how they brewed at Youngs in the 1990s.
Posts
No comments:
Post a Comment