The gravity isn’t quite as high as in 1939 – it’s 6º lower – but a higher degree of attenuation leaves the ABV a little greater. We’ve seen something similar with Youngs other beers.
The recipe has changed a bit since 1939. The pale malt has been replaced by more mild malt. And the crystal malt content has almost doubled at the expense of the No. 3 invert sugar.
A drop in the hopping rate from 7 lbs per quarter (336 lbs) of malt forces down the calculated bitterness from 33 IBU to 21 IBU. Which must have been way more noticeable than the fall in gravity.
The hops themselves were Worcester and East Kent, both from the 1940 season.
| 1941 Youngs XXX Ale | ||
| mild malt | 9.00 lb | 81.82% |
| crystal malt 120 L | 1.25 lb | 11.36% |
| malt extract | 0.25 lb | 2.27% |
| No. 3 invert sugar | 0.40 lb | 3.64% |
| caramel 1000 SRM | 0.10 lb | 0.91% |
| Fuggles 120 min | 0.875 oz | |
| Fuggles 30 min | 0.875 oz | |
| OG | 1051 | |
| FG | 1016.5 | |
| ABV | 4.56 | |
| Apparent attenuation | 67.65% | |
| IBU | 21 | |
| SRM | 20 | |
| Mash at | 151º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 58º F | |
| Yeast | WLP002 English Ale | |
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