The 1938 iteration wasn’t exactly a hoppy beer. This is getting to levels that in England would be considered too low for a Mild Ale. What makes this an IPA then? Because that’s what the brewer called it. That’s my only criteria. With the one exception of Bass Pale Ale.
The gravity has fallen 20% since 1938. Though by 1944 you’d be a happy bunny if you stumbled across a beer this strong. The real FG would have been a few points lower, leaving it a bit over 4% ABV. Younger’s records annoyingly list the cleansing gravity rather than the racking gravity.
The recipe typical of Younger’s for the later war years. Just base malt and flaked barley. They didn’t have any choice about the latter. Everyone had to use it.
Just two types of Kent hops, both from the 1943 crop. But not very many of them. Leaving beer with just 15 (calculated) IBU. Very IPA-like bitterness, there.
| 1944 William Younger IPA Pale | ||
| pale malt | 8.25 lb | 64.71% |
| flaked barley | 4.50 lb | 35.29% |
| Fuggles 75 min | 0.75 oz | |
| Fuggles 30 min | 0.50 oz | |
| Goldings dry hops | 0.25 oz | |
| OG | 1044 | |
| FG | 1015 | |
| ABV | 3.84 | |
| Apparent attenuation | 65.91% | |
| IBU | 15 | |
| SRM | 4 | |
| Mash at | 153º F | |
| Sparge at | 160º F | |
| Boil time | 75 minutes | |
| pitching temp | 60º F | |
| Yeast | WLP028 Edinburgh Ale | |
The above recipe is taken from my latest book on IPA in WW II:
Currently it's only available in Kindle format. There will be a paperback Lulu version when I can be arsed.
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