Young's processes in 1975

A couple of processes are in the next table. Namely, boiling and fermentation.

The boiling times are a little on the long side at mostly 1.75 hours. A 90-minute boil was more usual at this point. Not really much more I can say about that.

Pitching temperatures, which are mostly in the low 60ºs F, are pretty typical. As is the pitching of the strong beers at a little under 60º F. The temperatures weren’t allowed to rise that high, mostly finishing around 70º F.

That also applies to Saxon Lager, which pitched a little cooler than the other beers of a similar gravity, but ended up at just under 70º F. Like their other beers.

All the beers – including Saxon Lager – had pretty much identical mashing schemes.

It’s a very typical mashing process, where an initial infusion is followed by an underlet and a couple of sparges. A very large number of English breweries mashed this way. 

Young's boil and fermentation in 1975
Beer	Style	boil time (hours)			Pitch temp	max. fermentation temp	length of fermentation (days)
BMA	Mild	1.5			62º F	68º F	8
PAB	Pale Ale	1.75	1.75	1.75	62º F	69º F	6
YPV	Pale Ale	1.75	1.75	1.75	62º F	68.5º F	8
PA	Pale Ale	1.75	1.75	1.75	62º F	71º F	8
SPA	Pale Ale	1.75	1.75	1.75	61º F	69º F	8
SPA	Pale Ale	1.75	1.75	1.75	61º F	70º F	8
Ram Rod	Pale Ale	1.75	1.75	1.75	61º F	70.25º F	8
EXPA	Pale Ale	1.75	1.75	1.75	57º F	69.5º F	8
Winter Warmer	Strong Ale	1.75	1.75		61.25º F	70º F	8
Old Nick	Barley Wine	1.75	1.5		59º F	72º F	8
Saxon	Lager	1.75	1.75		58.25º F	68º F	7
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/44.

SPA/PA mash 2nd April 1975
action	barrels	strike heat	stand	tap heat
mash	172	155º F	30 mins	140º F
underlet	18	180º F
sparge 1	60	180º F		153º F
sparge 2	270	150º F		146º F
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/44.