It’s basically a full-strength European Lager. At least in profile. Though it’s not really a true Lager. As it seems to have been fermented with their standard yeast. And, while it was fermented cooler than their Pale Ales, it wasn’t really at Lager temperatures. With a maximum temperature of 62º F. At nine days, the fermentation took more than twice as long as the four days for Pale Ales
One of the weird features of these records is that the fermentation temperatures are given in Celsius, while the mashing temperatures are in Fahrenheit. Also, malt is given in quarters and hops in pounds, but sugar in kilograms.
The recipe is very close to being SMASH. It’s 100% lager malt along with two types of hops described as “Styrian”, which I’ve taken to be Styrian Goldings.
One notable feature of this beer is that it was parti-gyled. Never seen a parti-gyled Lager before.
| 2006 Youngs Export | ||
| lager malt | 10.50 lb | 100.00% |
| Styrian Goldings 80 min | 1.00 oz | |
| Styrian Goldings 15 min | 0.75 oz | |
| OG | 1048 | |
| FG | 1010.5 | |
| ABV | 4.96 | |
| Apparent attenuation | 78.13% | |
| IBU | 21 | |
| SRM | 3 | |
| Mash at | 150º F | |
| Sparge at | 165º F | |
| Boil time | 80 minutes | |
| pitching temp | 57º F | |
| Yeast | Wyeast 1968 London ESB (Fullers) | |
Absolutely fascinating to see such a modern example of a top-fermented lager. Does the record say anything about a larger amount of yeast being used to get a more neutral profile? Or is it just the lower temperature?
ReplyDeleteI can remember 'John Young's London Lager' back in around 1980. Do you have any data on that?
ReplyDeleteChris Pickles,
ReplyDeletenot yet. Should have it in a couple of weeks.
Was this more of a golden ale?
ReplyDelete