But don't fear, I'm here to bring their beers back to life. Those from the 1930's, at least. And what an exciting bunch of beers they are. I'm using the word "exciting" in a very special sense here. I could have said "dull", but I was worried it would put you off. They're so dull, these beers, that they come out the other side and become fascinating. Believe me. You'll know what I mean when you give the table below your full attention.
Younger brewed a crazy number of different beers in the 19th century. They'd calmed down a bit by the 1930's. All the shilling Ales were gone. And there used to be plenty of those. From 50/- all the way to 160/-. I've never quite worked out what these beers were or what they were marketed as. Don't say "Scotch Ales". The numbered Ales - 1 to 4 - were sold as Scotch (at least South of the border). In the 1930's only No. 1 and No. 3 remained. Along with a load of Pale Ales, a couple of Milds, a very, very occasional Stout and something called LAE. No idea what that is. Could be some sort of Pale Ale. I'm by no means sure.
Recipes. Well they're pretty simple. Pale malt and grits. And hops, of course. They're either from Kent or the US Pacific coast. I'm trying to think of how I can work in a quick jab at the they-didn't-use-many-hops-in-Scotland-because-they-don't-grow-there bollocks. Britain had been importing huge quantites of hops since the 1850's because it was impossible to meet the demand with locally-grown ones. London brewers - handily placed right next to the major hop growing reason - were still forced to use imported hops. The position of Younger in Scotland wasn't that much different. When you're bringing hops half way around the world from the West Coast of the USA, Kent doesn't seem far away at all.
While we're on the subject of hops, I'll add a little contextualisation info. Whitbread's beers in 1933 were, in general, more heavily hopped. As were Lees. In fact, those Younger's beers look pretty lightly hopped. Bugger. They're not supposed to be. I need to get some more English beers to compare them with. I'm sure I'll find some with lower hopping levels. I'll keep looking for the facts I want to find until I find them. That's the sort of dedicated researcher I am. In case you think I was being serious there, Younger's beers are significantly more lightly hopped than similar English beers. Based on this small sample, at least.
I've thrown in the boiling times and pitching temperatures, too. Because those feature prominently in the tales of Scottish Ales. Younger didn't pitch at a cooler temperature than the three English brewers. There are only two English brewers with boil times, making it difficult to draw much in the way of conclusions. But Younger weren't boiling for crazily long times. And it was the second, not the first wort that was boiled for longer.
|Date||Year||Brewer||Beer||Style||OG||FG||ABV||App. Attenuation||lbs hops/ qtr||hops lb/brl||boil time (hours)||boil time (hours)||Pitch temp|
|13th Jun||1933||Whitbread||PA||Pale Ale||1048.8||1012.5||4.80||74.39%||8.00||1.62||1.33||1.42||63º|
|18th May||1933||Younger||XXPS||Pale Ale||1049.0||1014.0||4.63||71.43%||5.22||0.97||1.75||2.25||60º|
|11th May||1933||Lees||B||Pale Ale||1047.0||1009.0||5.03||80.85%||4.69||1.24||60º|
|1st Aug||1930||Russell||PA||Pale Ale||1052.6||7.11||1.38||2||2||59º|
|Whitbread brewing records document LMA/4453/D/01/098 held at the London Metropolitan Archives.|
|Younger brewing records document WY/6/1/2/70 held at the Scottish Brewing Archive.|
|Russell brewing records document DB-10/5 held at the Wolverhampton Archives.|
|Lees brewing records held at the brewery.|
Getting back to the recipes, the most noteworthy point is the almost lack of any type of malt other than pale. They did use a blend of three pale malts: Tunisian, Californian and Scottish. Approximately a third each. The only beer to use anything else is DBS Stout, which has a little patent and crystal malt. Not the complete absence of roast barley. Unusually, Younger used little sugar. Lactose in No. 1 Ale, lactose and caramel in DBS. That's completely unlike what I've seen amongst English brewers. They used invert sugar of various types in all their beers.
Colours. Now there's a tricky one. Scottish brewers had a habit of colouring their beers differently for different markets. Presumably by the addition of caramel at racking time. I know from other sources that the No. 1 and No. 3 Ale sold in England were dark in colour. Yet there is nothing in the recipe to give them that colour. They must have been coloured later. Oddly, the logs include No. 3 and No. 3 Pale. Odd, because the recipes are identical.
I'll bow out with the main table. Enjoy.
|William Younger beers in 1933|
|Date||Year||Beer||Style||OG||FG||ABV||App. Attenuation||lbs hops/ qtr||hops lb/brl||boil time (hours)||boil time (hours)||Pitch temp||dry hops (oz / barrel)||liquorice (lbs)||pale malt||black malt||crystal malt||caramel||lactose||grits|
|16th May||1933||XXP||Pale Ale||1043.0||1012.0||4.10||72.09%||5.24||0.86||1.25||2.25||61º||2.00||57.14%||42.86%|
|17th May||1933||Expt||Pale Ale||1054.0||1016.0||5.03||70.37%||4.76||1.85||2.75||2||60º||6.52||57.14%||42.86%|
|17th May||1933||1||Strong Ale||1085.0||1033.0||6.88||61.18%||5.26||1.79||2.5||3||57º||2.01||58.93%||3.57%||37.50%|
|17th May||1933||3||Strong Ale||1055.0||1015.5||5.23||71.82%||5.20||1.11||1.75||2.25||59º||2.05||58.00%||42.00%|
|18th May||1933||XXPS||Pale Ale||1049.0||1014.0||4.63||71.43%||5.22||0.97||1.75||2.25||60º||2.02||58.70%||41.30%|
|18th May||1933||XXPSm||Pale Ale||1048.0||1013.0||4.63||72.92%||5.22||0.95||1.75||2.25||60º||2.06||58.70%||41.30%|
|18th May||1933||XP Btlg||IPA||1039.0||1012.0||3.57||69.23%||6.11||0.87||1.75||2.25||61º||1.89||55.56%||44.44%|
|18th May||1933||3 pale||Strong Ale||1055.0||1016.0||5.16||70.91%||6.25||1.28||1.75||2.25||59.5º||2.06||56.25%||43.75%|
|18th May||1933||XXPS||Pale Ale||1049.0||1014.0||4.63||71.43%||6.25||1.14||1.75||2.25||59.5º||1.81||56.25%||43.75%|
|19th May||1933||XXPS||Pale Ale||1049.0||1013.0||4.76||73.47%||5.22||0.96||1.75||2.25||60º||2.05||58.70%||41.30%|
|19th May||1933||XXP Btlg||Pale Ale||1043.0||1013.0||3.97||69.77%||6.11||0.95||1.75||2.25||61º||1.82||55.56%||44.44%|
|19th May||1933||P Btlg||Pale Ale||1032.0||1011.0||2.78||65.63%||6.11||0.71||1.75||2.25||62º||1.79||55.56%||44.44%|
|23rd May||1933||3||Strong Ale||1055.0||1017.0||5.03||69.09%||5.20||1.09||1.75||2.25||59.5º||2.02||58.00%||42.00%|
|23rd May||1933||1||Strong Ale||1085.0||1031.0||7.14||63.53%||5.26||1.83||2.5||3||57.5º||2.05||58.93%||3.57%||37.50%|
|25th May||1933||3 pale||Strong Ale||1055.0||1015.0||5.29||72.73%||6.00||1.24||1.75||2.25||59º||1.99||58.00%||42.00%|
|26th May||1933||MXP E||Pale Ale||1046.0||1013.0||4.37||71.74%||6.09||1.05||1.75||2.25||60.5º||1.92||58.70%||41.30%|
|7th Jun||1933||MXP E||Pale Ale||1046.0||1012.5||4.43||72.83%||6.09||1.06||1.75||2.25||61º||1.93||56.52%||43.48%|
|8th Jun||1933||DBS Btlg||Stout||1066.0||1025.0||5.42||62.12%||9.31||2.14||2.5||3||60.5º||6.10||14||50.53%||3.16%||3.16%||4.21%||4.21%||34.74%|
|9th Jun||1933||XX Sc||Mild||1050.0||1025.0||3.31||50.00%||2.75||0.86||2||2||60º||3.75||7||58.47%||0.00%||0.00%||0.00%||3.39%||38.14%|
|Document WY/6/1/2/70 held at the Scottish Brewing Archive.|