Youngs malts in 1943

Ingredients time now. Beginning, as always, with the malts.

There are fewer malts than in 1940, five rather than seven. There's a simple explanation for that: black and amber malt only appeared in Porter and Stout and those beers have been dropped. 

That's not the big story. Which is the reduction in the total malt percentage. Down from an average just short of 90% to 77%. Why such a drop? Because Youngs didn't use adjuncts in most of their beers pre-war. And during the war they were compelled to use adjuncts, at this point, that was flaked barley.

The Pale Ales have a base of all pale ale malt, without the standard pale malt that they had in 1940. While the Mild Ales remain a mix of mild malt and pale malt. The crystal malt content of the Milds and the Burton Ale is unchanged.

Enzymic malt, in both of the Pale Ales in 1940, is only in the full-strength Pale Ale here. But it wasn't consistent. It turns up sometimes in the Pale Ale parti-gyle. Only sometimes. Perhaps they were struggling to get supplies of it. 

Youngs malts in 1943
Beer	Style	pale malt	mild malt	PA malt	crystal malt	enzymic malt	total malt
A	Mild	30.04%	36.05%		12.02%		78.10%
X	Mild	37.80%	28.35%		9.45%		75.59%
PAB	Pale Ale			76.67%			76.67%
PA	Pale Ale			73.33%		3.33%	76.67%
XXX	Strong Ale	61.94%	6.19%		9.29%		77.42%
	Average						76.89%
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/12.