Mashing scheme of PA/PAB 2nd April 1990

What’s left? Mashing. That’s what’s left. Always a fun topic.

It’s a tricky one for me. I don’t record mashing details in the spreadsheet I transcribe brewing records into. Why not? Because the way mashing is recorded varies so much across breweries. And because it would take lots of columns to fully record. Being a lazy git, I just haven’t bothered.

Meaning that I’ve had to go back to the brewing record to extract the following details. Which come from a PA and PAB parti-gyle. I’ve chosen a Pale Ale brew because that was the most common.

It’s a pretty typical English mashing process. What I call an underlet mash. It kicks off with an initial infusion mash. In this case, 136 barrels at 155º F. This was allowed to stand for 30 minutes and then the underlet took place. 15 barrels at 166º F. Which raised the temperature of the mash by a few degrees.

After the underlet, was a continuous sparge of 199 barrels at 166º F to finish off the process. Fairly simple, especially if compared to a decoction mash. 

Mashing scheme of PA/PAB 2nd April 1990
action	barrels	strike heat	tap heat
mash	136	155º F	144º F
underlet	15	165º F	155º F
sparge	199	165º F	162º F
total	350
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/59.