Youngs version was a pretty powerful beer. In this example, clocking in at 5.5% ABV, partly due to a high level of attenuation. Which would have placed it amongst the strongest Bitters in the UK at the time.
Not much to say about the recipe. It’s just a scaled up Ordinary. With which this version was parti-gyled. Not that there was all that much to it. Just base malt, flaked maize and sugar. Very typical of post-war UK brewing.
As with all the other beers, there were two types of English hops, from the 1958 and 1959 seasons.
| 1960 Youngs SPA | ||
| pale malt | 9.00 lb | 81.21% |
| flaked maize | 1.25 lb | 11.28% |
| pale malt extract | 0.33 lb | 2.98% |
| No. 1 invert sugar | 0.50 lb | 4.51% |
| caramel 500 SRM | 0.003 lb | 0.03% |
| Fuggles 120 min | 1.25 oz | |
| Goldings 30 min | 1.25 oz | |
| OG | 1050 | |
| FG | 1008 | |
| ABV | 5.56 | |
| Apparent attenuation | 84.00% | |
| IBU | 30 | |
| SRM | 5.5 | |
| Mash at | 152º F | |
| Sparge at | 174º F | |
| Boil time | 120 minutes | |
| pitching temp | 58º F | |
| Yeast | WLP002 English Ale | |
Listen to brewer John Hatch explain how they brewed at Youngs in the 1990s.
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