Let's Brew - 1932 Youngs PA

Big brother to PAB was PA.  Though it’s not a full-strength Pale Ale, as those were 1050º to 1055º.  Making this likely a beer which would have sold for 7d a pint (8d per pint 1931-1933).

Being parti-gyled with the PAB, there’s not much new that I can add about the recipe. The same three ingredients. Just more of them.

You might hay expected that more of PAB would have been brewed than PA. In fact, it was the other way around.  For example, in this parti-gyle, there were 113 barrels of PA and 89 barrels of PAB. There were also single-gyle brews of PA, but none of PAB. My guess is that PAB was introduced at some point in the 1920s or 1930s as a cheap alternative to PA.

Weirdly, the two 1930’s Pale Ales are remarkably similar in gravities to 1970’s Ordinary and Special Bitter. Though Ordinary was a a development of prewar PA and Special a new beer introduced after the war.  

1932 Youngs PA
pale malt	6.25 lb	83.33%
malt extract	0.250 lb	3.33%
No. 1 invert sugar	1.00 lb	13.33%
Fuggles 120 min	1.25 oz
Fuggles 60 min	1.25 oz
Goldings 30 min	1.25 oz
OG	1046
FG	1011.5
ABV	4.56
Apparent attenuation	75.00%
IBU	47
SRM	5.5
Mash at	153º F
Sparge at	174º F
Boil time	120 minutes
pitching temp	59º F
Yeast	WLP002 English Ale

 See John Hatch, a former brewer at Youngs describe operations at the brewery.