Youngs grists in 1960/1961

Time to move on to the ingredients. Starting with what went into the mash tun: malts and adjuncts.

Quite a few malts again. Five in total, mostly base malts. So let’s begin with those.

All of the Pale Ales use PA malt as their base. Which makes sense. PA malt being the highest quality pale malt, specifically designed for use in Pale Ales.

On the other hand, the Mild Ales and all the strong beers have mostly mild malt as their base. Though sometimes this was in conjunction with standard pale malt. Mild malt was generally of a slightly lower quality than standard pale malt and killed a little darker. It was also a little cheaper.

The same set of beers – minus Celebration Ale – are also the ones containing crystal malt. Around 9% of the total. Which is a reasonably large amount.

Only one malt appears in every beer: enzymic malt. Which, rather than containing lots of enzymes, was acidified and was used to lower the pH of the mash. It was extremely popular in the 1950s and 1960s, used by dozens of breweries.

All the beers contain between 75% and 80% malt. That’s slightly below the national average, which was 80%. With adjuncts at 5% and sugar at 15%. 

Moving onto the last column, you can see that the proportion of adjuncts is much higher than the national average, in most cases, running at around 14%. That’s almost treble the average. A shitlaod. And in every single beer. 

Youngs grists in 1960/1961
Year	Beer	Style	pale malt	PA malt	mild malt	crystal malt	enzymic malt	total malt	flaked maize
1961	X	Mild	20.45%		43.18%	9.09%	4.55%	77.27%	13.64%
1960	XS	Mild			63.59%	8.48%	4.24%	76.31%	14.13%
1960	PAB	Pale Ale		72.43%			5.10%	77.53%	14.28%
1960	PA	Pale Ale		72.43%			5.10%	77.53%	14.28%
1960	SPA	Pale Ale		76.74%			4.41%	81.15%	11.77%
1960	QSPA	Pale Ale		74.35%			5.13%	79.48%	12.82%
1961	Ex PA	Pale Ale		74.42%			4.65%	79.07%	9.30%
1961	MS	Stout	20.45%		43.18%	9.09%	4.55%	77.27%	13.64%
1961	XXX	Strong Ale	20.45%		43.18%	9.09%	4.55%	77.27%	13.64%
1960	XXXX	Strong Ale			64.13%	8.55%	4.28%	76.96%	14.25%
1961	CA	Barley Wine	22.67%		45.35%		5.23%	73.26%	17.44%
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/29.