Surprisingly, the gravity is a couple of degrees higher than in 1932, at a very impressive 1081º. That’s very high for a draught beer, which is what I believe this was. The quantities brewed were also reasonably large: this batch, for example, was of 51 barrels.
Before WW I, KK, a standard Burton Ale, was almost as strong as this. The versions from Whitbread and Barclay Perkins were both around 1075º. What a glorious time to have been alive. Little wonder they had so many problems with drunkenness.
No shock, on the other hand, that it was parti-gyled with XXX and X Though the recipe of this brew was slightly different from some others, in that the base malt was 100% mild malt. Rather than a mix of mild and pale malt.
There were two types of Kent hops, both from the 1938 harvest, one of which had been cold stored.
| 1940 Youngs XXXX Ale | ||
| mild malt | 13.75 lb | 80.29% |
| crystal malt 120 L | 1.375 lb | 8.03% |
| malt extract | 0.50 lb | 2.92% |
| No. 3 invert sugar | 1.375 lb | 8.03% |
| caramel 1000 SRM | 0.125 lb | 0.73% |
| Fuggles 120 min | 2.00 oz | |
| Fuggles 30 min | 2.00 oz | |
| OG | 1081 | |
| FG | 1030 | |
| ABV | 6.75 | |
| Apparent attenuation | 62.96% | |
| IBU | 38 | |
| SRM | 26 | |
| Mash at | 153º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 58º F | |
| Yeast | WLP002 English Ale | |
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