For a start, the gravity has been reduced by 4º. Though a higher degree of attenuation leaves this version actually a teeny bit stronger. I think I would have been able to live with that. A slightly thinner, but more alcoholic, beer.
Exactly the same elements are present in the grist: pale malt, No. 1 invert sugar and malt extract. Though I have included in the base pale malt a small quantity of enzymic malt. I’m pretty sure that enzymic malt no longer exists, so I’ve just substituted pale malt.
There has been a change in the quantities of the grist elements. The quantity of No. 1 invert has been halved, replaced by more base malt. Meaning that the percentage of malt has increased, from 85% to 90%.
Two types of hops, Worcester and Est Kent, both from the 1940 harvest.
| 1941 Youngs PAB | ||
| pale malt | 7.00 lb | 90.32% |
| malt extract | 0.25 lb | 3.23% |
| No. 1 invert sugar | 0.50 lb | 6.45% |
| Fuggles 120 min | 0.50 oz | |
| Fuggles 60 min | 0.50 oz | |
| Goldings 30 min | 0.50 oz | |
| OG | 1035 | |
| FG | 1006.5 | |
| ABV | 3.77 | |
| Apparent attenuation | 81.43% | |
| IBU | 20 | |
| SRM | 4.5 | |
| Mash at | 152º F | |
| Sparge at | 174º F | |
| Boil time | 120 minutes | |
| pitching temp | 58.5º F | |
| Yeast | WLP002 English Ale | |
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