Youngs malts in 1945

On with the malts.

The malt content is down, on average by over 5%, dropping from almost 76% to 71%. Which is interesting. We'll see in a minute what replaced that 5% of malt.

There's one malt fewer than in 1943, enzymic malt having been dropped. Presumably on account of supply problems. As Youngs reintroduced it after the war.

Other changes to the grists are the combinations of base malts. In the Mild parti-gyle, the percentage of mild malt was increased at the expense of pale malt. While in the Pale Ale parti-gyle, some of the PA malt was replaced by mild malt. Again, I assume that these changes were to do with supply problems rather than a choice of the brewer. 

Youngs malts in 1945
Beer	Style	pale malt	mild malt	PA malt	crystal malt	total malt
A	Mild	11.28%	49.62%		9.02%	69.92%
X	Mild	11.36%	50.00%		9.09%	70.45%
PA	Pale Ale		17.96%	53.89%		71.86%
PAB	Pale Ale		17.96%	53.89%		71.86%
	Average					71.02%
Sources:
Young's brewing records held at Battersea Library, document numbers YO/RE/1/13.