Let's Brew - 1941 Youngs PAB

What have a couple of years of war done to Young’s weaker Pale Ale? A few things. But nothing too dramatic.

For a start, the gravity has been reduced by 4º. Though a higher degree of attenuation leaves this version actually a teeny bit stronger. I think I would have been able to live with that. A slightly thinner, but more alcoholic, beer.

Exactly the same elements are present in the grist: pale malt, No. 1 invert sugar and malt extract. Though I have included in the base pale malt a small quantity of enzymic malt. I’m pretty sure that enzymic malt no longer exists, so I’ve just substituted pale malt.

There has been a change in the quantities of the grist elements. The quantity of No. 1 invert has been halved, replaced by more base malt. Meaning that the percentage of malt has increased, from 85% to 90%.

Two types of hops, Worcester and Est Kent, both from the 1940 harvest. 

1941 Youngs PAB
pale malt	7.00 lb	90.32%
malt extract	0.25 lb	3.23%
No. 1 invert sugar	0.50 lb	6.45%
Fuggles 120 min	0.50 oz
Fuggles 60 min	0.50 oz
Goldings 30 min	0.50 oz
OG	1035
FG	1006.5
ABV	3.77
Apparent attenuation	81.43%
IBU	20
SRM	4.5
Mash at	152º F
Sparge at	174º F
Boil time	120 minutes
pitching temp	58.5º F
Yeast	WLP002 English Ale