Youngs sugars in 1960/1961

Sugar time. Always fun.

Including malt extract, there are five types of sugar.

Malt extract is the only one to appear in every beer. It’s also the only one which wasn’t added in the copper. Instead, it went into the mash tun. As it was diastatic malt extract, used to aid conversion of the mash.

Every beer contains an invert sugar. Just not necessarily the same one. With the Pale Ales going for No. 1 invert and all the other beers – the dark ones – opting for No. 3. Which makes a lot of sense.

Oddly, the only beers containing caramel are most of the Pale Ales. Admittedly, the quantities are tiny. Presumably just for colour correction.

That leaves just CDM. Or Caramelized-Dextro-Maltose, to give it its full name. It’s a type of caramelised, poorly-fermentable sugar used to add colour and body to a beer. It turns up in just two beers, XS and XXXX. Though, as both of these were parti-gyled with X, it must appear in some versions of that, too. 

Youngs sugars in 1960/1961
Year	Beer	Style	malt extract	no. 1 sugar	no. 3 sugar	CDM	caramel	total sugar
1961	X	Mild	3.03%		6.06%			9.09%
1960	XS	Mild	2.83%		4.71%	2.02%		9.56%
1960	PAB	Pale Ale	2.72%	5.44%			0.03%	8.19%
1960	PA	Pale Ale	2.72%	5.44%			0.03%	8.19%
1960	SPA	Pale Ale	2.35%	4.70%			0.02%	7.08%
1960	QSPA	Pale Ale	2.56%	5.13%			0.01%	7.70%
1961	Ex PA	Pale Ale	2.33%	9.30%				11.63%
1961	MS	Stout	3.03%		6.06%			9.09%
1961	XXX	Strong Ale	3.03%		6.06%			9.09%
1960	XXXX	Strong Ale	2.85%		4.75%	1.19%		8.79%
1961	CA	Barley Wine	3.49%		5.81%			9.30%
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/29.