Saturday 18 May 2024

Let's Brew - 1970 Youngs Best Malt Ale

An interesting name that. Partly, for having the descriptor “best” in a beer off just over 3% ABV. Also, for avoiding the term “mild”. I’m not sure when they adopted the name. in the 1964 records, it’s simply described as X.

Putting the recipe together was a bit of a nightmare. On account of all the sugar. Namely, Flo Sweet, DAS and CDM. I know what the last was: Caramelised Dextro-Maltose. A shame it isn’t available. Flo Sweet seems to have been some form of liquid cane sugar. I’ve no idea about DAS. I’ve used a combination of caramel and No. 3 invest as a substitute for all three sugars.

The rest of the grist is no problem: pale and crystal malt, flaked maize and malt extract. All very standard ingredients. As were the two types of English hops. 

1970 Youngs Best Malt Ale
pale malt 4.75 lb 70.37%
crystal malt 60 L 0.50 lb 7.41%
flaked maize 0.75 lb 11.11%
malt extract 0.125 lb 1.85%
No. 3 invert sugar 0.50 lb 7.41%
caramel 1000 SRM 0.125 lb 1.85%
Fuggles 120 min 0.75 oz
Goldings 15 min 0.75 oz
OG 1031
FG 1006
ABV 3.31
Apparent attenuation 80.65%
IBU 17.5
SRM 15
Mash at 149º F
Sparge at 170º F
Boil time 120 minutes
pitching temp 61.5º F
Yeast WLP002 English Ale


John said...

Wrong beer for the text, I think Ron.

Anonymous said...

You have published the Coronation ale recipe, and not the Mild ale recipe.

Anonymous said...

Your recipe is for 1970 Coronation Ale. Can we have the recipe for the Best Malt Ale please?

Kevin said...

This one has me confused. The recipe posted is 6.22% ABV not "just over 3%" as it says in the description. Also, the recipe chart says "Coronation Ale". Did the wrong recipe get published with this post?

Anonymous said...

Ron, is “Best Malt” the same as Coronation Beer?

Anonymous said...

The table doesn’t match the text

Anonymous said...

I was curious about CDM, and then I read this earlier post of yours citing an old ad which says:

"CARAMELIZED DEXTRO-MALTOSE. FREE from the acrid flavour of Caramel, therefore can be used to advantage in the production of Porter and Stout."

The reference to acrid flavor is interesting because you've cited a lot of times it was added to weak pale milds/browns to darken them up. It's hard for me to see how caramel would be too acrid for 1890s stout but OK for those weaker less intense beers. Unless maybe the caramel manufacturing process improved and it got more neutral over time.

Bribie G said...

So what was the 3% version you referred to or was that a mild?

Adam said...

Hi Ron the chart is for the wrong beer 1970 coronation ale rather than the mild.

Chris Pickles said...

So who got crowned in 1970?

Anonymous said...

Maybe the Charles investiture nonsense in 69?

Anonymous said...

So are we never going to have the recipe for this beer then?

Ron Pattinson said...


I'll correct the recipe when I get back from the USA.