Youngs malts in 1940

What’s been happening on the ingredients front? Not all that much yet. What with the war still being in its early days. The big changes will come in a couple of years’ time.

On average, the percentage of malt has increased from 87% to 89.5% since 1939.  Which is interesting. With that slight increase being in the base malt. The percentages of the other malts are pretty much unchanged. 

As are the types of malt being used. Three base malts: pale, mild and pale ale. Three coloured malts: black, amber and crystal. Though two of those only appear in the Porter and Stout.  While crystal malt is in everything except the Pale Ales.

Youngs liked combining a couple of types of base malts in their beers. As with pale malt and PA malt in the Pale Ales. Or mild and pale malt in Mild Ales. Only the Black Beers and Burtons (Strong Ales) always have a single type of base malt. X Ale only when it was parti-gyled with a Burton. 

Youngs malts in 1940
Beer	Style	pale malt	mild malt	PA malt	enzymic malt	black malt	amber malt	crystal malt	total malt
A	Mild	13.06%	68.57%					9.80%	91.43%
X	Mild		82.68%					9.45%	92.13%
PAB	Pale Ale	33.80%		51.76%	3.17%				88.73%
PA	Pale Ale	33.80%		51.76%	3.17%				88.73%
P	Porter		60.00%			7.50%	10.00%	7.50%	85.00%
S	Stout		60.00%			7.50%	10.00%	7.50%	85.00%
XXX	Strong Ale		82.68%					9.45%	92.13%
XXXX	Strong Ale		82.68%					9.45%	92.13%
	Average								89.41%
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/9.