Youngs adjuncts and sugars in 1945

Now we'll see what replaced that 5% or so of malt. Flaked barley accounts for about 2%. It's about the same for both the Mild and Pale Ale parti-gyles.

The other 3%-odd is taken by sugar. In the case of the Milds, it's all extra No. 3 invert. For the Pale Ales, it's either No. 1 or a combination of No. 1 and No. 3. Nothing hugely odd about that. Other than the Pale Ales sometimes having some No. 3. A sugar that's meant for Mild Ales, really.

With the malt extract, there's no change. It's still around 3%. 

Youngs adjuncts and sugars in 1945
Beer	Style	flaked barley	malt extract	no. 1 sugar	no. 3 sugar	caramel	total sugar
A	Mild	15.79%	3.01%		10.53%	0.75%	14.29%
X	Mild	15.91%	3.79%		9.09%	0.76%	13.64%
PA	Pale Ale	14.37%	2.99%	8.38%	2.40%		13.77%
PAB	Pale Ale	14.37%	2.99%	10.78%			13.77%
	Average	15.11%					13.87%
Sources:
Young's brewing records held at Battersea Library, document numbers YO/RE/1/13.