I’m not sure why DBS retained the “Bottling” suffix, as I’m pretty sure that there hadn’t been a draught version for some time in 1940.
Unsurprisingly, the OG is lower than in 1939 – a full 5º. There have been other changes, too. Nothing totally major, though.
For the most part. It’s just shuffling around the proportions of the same ingredients. There’s less pale malt, caramel and lactose, but more roasted barley and crystal malt. The biggest change being the replacement of grits by rice. Though which form the rice was in isn’t totally clear. I’m guessing something which needed to be gelatinised as there still appears to have been a cereal mash.
Liquorice is still in the mix. Probably in liquid form of some kind. Though, again, exactly which form isn’t clear from the brewing record.
Younger wasn’t very imaginative with its hopping. Every beer contained the same two types of Kent hops, one from the 1938 season and one from 1939.
|1940 William Younger DBS Btlg|
|pale malt||9.25 lb||61.67%|
|roasted barley||1.00 lb||6.67%|
|crystal malt 60L||1.00 lb||6.67%|
|flaked rice||3.00 lb||20.00%|
|caramel 1000 SRM||0.25 lb||1.67%|
|Fuggles 150 min||1.00 oz|
|Fuggles 60 min||1.00 oz|
|Fuggles 30 min||0.75 oz|
|Goldings dry hops||0.50 oz|
|Mash at||152º F|
|Sparge at||160º F|
|Boil time||150 minutes|
|pitching temp||61.5º F|
|Yeast||WLP028 Edinburgh Ale|