For a start, it’s whittled off 5º of gravity. Leaving it barely over 3% ABV and not much stronger than Ale had been in 1939. There’s also been a big reduction in the hopping rate, down from 6 lbs per quarter (336 lbs) of malt to just 4 lbs.
The result is a pretty weak and lightly-hopped beer. Looking very much like a post-war version of the style.
The recipe itself hasn’t change much. Other than dropping the pale malt and going to a 100% mild malt base. There’s also been in an increase in the proportion of crystal malt and a reduction in No. 3 invert.
Just one type of hops, Sussex from the 1940 season. Which, as this beer was brewed in May, were from the most recent harvest.
| 1941 Youngs X Ale | ||
| mild malt | 5.50 lb | 83.33% |
| crystal malt 120 L | 0.675 lb | 10.23% |
| malt extract | 0.125 lb | 1.89% |
| No. 3 invert sugar | 0.25 lb | 3.79% |
| caramel 1000 SRM | 0.05 lb | 0.76% |
| Fuggles 120 min | 0.50 oz | |
| Fuggles 30 min | 0.50 oz | |
| OG | 1030 | |
| FG | 1006.5 | |
| ABV | 3.11 | |
| Apparent attenuation | 78.33% | |
| IBU | 13 | |
| SRM | 13.5 | |
| Mash at | 152º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 59º F | |
| Yeast | WLP002 English Ale | |
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