Caramel and lactose, that’s it. With the lactose disappearing in late 1942. Not sure that was really the case. As all the labels I see from around this tine are Milk Stout. It could be that, like Whitbread, they’d started adding it at racking time. On the other hand, it does appear in the brewing records from 1949. Perhaps they just couldn’t source it during the latter stages of the war.
Interesting that, despite being a bottled beer, Younger’s Stout was dry-hopped. Until 1944, that is. At the start of the war, Younger dry-hipped almost every beer, even their Milds. Then they began reducing of beers to get this treatment. The Milds, in late 1941. Abd, in October 1943, most of the Pale Ales. I’m guessing they were saving most of their hops for the copper.
Younger wasn’t very imaginative when it came to hops. Mostly just Kent all the way. Between the wars, they had regularly employed American hops described as “Pacific”, which could mean one of several regions on the West Coast of North America, including British Columbia. OP21 was a new hop variety introduced during the war. Also known as Brewer’s Friend.
With the war making hop imports impossible, no shock that Younger went to 100% Kent.
|William Younger DBS Btlg sugar and hops 1939 - 1944|
|Date||Year||OG||caramel||lactose||dry hops (oz / barrel)||hops|
|14th Nov||1939||1066||4.12%||6.19%||3.05||Kent (1937, 1938)|
|11th Oct||1940||1061||2.08%||4.17%||2.78||Kent (1938, 1939)|
|27th Aug||1941||1060||2.06%||2.06%||2.82||Kent (1940)|
|4th Mar||1942||1056||2.20%||2.20%||2.83||Kent (1940)|
|31st Mar||1942||1053||2.27%||2.27%||2.75||Kent (1940)|
|5th May||1942||1051||2.27%||2.27%||2.71||Kent (1941)|
|27th Jan||1943||1053||2.25%||2.77||Kent (1941)|
|2nd Nov||1943||1053||2.25%||2.81||Kent (1942), OP21 (1942)|
|9th Nov||1943||1053||2.25%||2.73||Kent (1942), OP21 (1942)|
|18th May||1944||1051||2.25%||0.00||Kent (1943)|
|William Younger brewing records held at the Scottish Brewing Archive, document numbers WY/6/1/2/76, WY/6/1/2/77, WY/6/1/2/78, WY/6/1/2/7 and WY/6/1/2/81.|