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25-10-2013, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2013/10/lets-brew-wednesday-1885-younger-xp.html)
http://3.bp.blogspot.com/-1x99bRqkbDY/UmjMOni2u9I/AAAAAAAASN4/10DjN_YoN68/s400/Younger_Pale_Ale_3.jpg (http://3.bp.blogspot.com/-1x99bRqkbDY/UmjMOni2u9I/AAAAAAAASN4/10DjN_YoN68/s1600/Younger_Pale_Ale_3.jpg)
It's been a while. Too long, since the last Let's Brew post. Not down to me. I guess Kristen is too busy with his brewery to write recipes. So . . .
I've decided to go it alone for a while. Because I realise how much some of you value the recipes. Kicking off with a preview of one of the recipes in The Homebrewer's Guide to Vintage Beer (http://www.amazon.com/Home-Brewers-Guide-Vintage-Beer/dp/1592538827/).
You may remember me banging on about what bollocks it was claiming Scottish brewers barely used hops, when Edinburgh and Alloa had been major centres of IPA brewing. So here's a Scottish IPA from the 1880's.
In one way, this recipe is a distinctively Scottish. In which way? The lack of sugar. An English IPA or Pale Ale recipe from this period would almost certainly have contained sugar. The Scots - like the Irish - weren't as enthusiastic in their use of sugar as the English. It's also quite low gravity, even for an IPA. A beer like Bass Pale Ale was around 10 points higher at 1065.
If you still believe any of the fantasy spread about Scottish beer, take a look at that pitching temperature. 59º F is nothing like the Lager-like temperatures some would have you believe Scottish beer was fermented at. It's the same pitching temperature that you'd see for an English beer.
The hop combination is also typically Scottish, in being a mix of American, Continental and English hops. Yes, they may not grow hops in Scotland, but they came up with this dead ingenious method of getting hold of them. They had these big wooden or metal things - ships I think they called them - that brought them in from elsewhere.
1885 Younger XP
pale malt 2 row
12.50 lb
100.00%
Cluster 90 min
2.00 oz
Spalt 60 min
2.00 oz
Goldings 30 min
2.00 oz
OG
1054
FG
1013
ABV
5.42
Apparent attenuation
75.93%
IBU
92
SRM
5
Mash at
152º F
Sparge at
163º F
Boil time
90 minutes
pitching temp
59º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2013/10/lets-brew-wednesday-1885-younger-xp.html)
http://3.bp.blogspot.com/-1x99bRqkbDY/UmjMOni2u9I/AAAAAAAASN4/10DjN_YoN68/s400/Younger_Pale_Ale_3.jpg (http://3.bp.blogspot.com/-1x99bRqkbDY/UmjMOni2u9I/AAAAAAAASN4/10DjN_YoN68/s1600/Younger_Pale_Ale_3.jpg)
It's been a while. Too long, since the last Let's Brew post. Not down to me. I guess Kristen is too busy with his brewery to write recipes. So . . .
I've decided to go it alone for a while. Because I realise how much some of you value the recipes. Kicking off with a preview of one of the recipes in The Homebrewer's Guide to Vintage Beer (http://www.amazon.com/Home-Brewers-Guide-Vintage-Beer/dp/1592538827/).
You may remember me banging on about what bollocks it was claiming Scottish brewers barely used hops, when Edinburgh and Alloa had been major centres of IPA brewing. So here's a Scottish IPA from the 1880's.
In one way, this recipe is a distinctively Scottish. In which way? The lack of sugar. An English IPA or Pale Ale recipe from this period would almost certainly have contained sugar. The Scots - like the Irish - weren't as enthusiastic in their use of sugar as the English. It's also quite low gravity, even for an IPA. A beer like Bass Pale Ale was around 10 points higher at 1065.
If you still believe any of the fantasy spread about Scottish beer, take a look at that pitching temperature. 59º F is nothing like the Lager-like temperatures some would have you believe Scottish beer was fermented at. It's the same pitching temperature that you'd see for an English beer.
The hop combination is also typically Scottish, in being a mix of American, Continental and English hops. Yes, they may not grow hops in Scotland, but they came up with this dead ingenious method of getting hold of them. They had these big wooden or metal things - ships I think they called them - that brought them in from elsewhere.
1885 Younger XP
pale malt 2 row
12.50 lb
100.00%
Cluster 90 min
2.00 oz
Spalt 60 min
2.00 oz
Goldings 30 min
2.00 oz
OG
1054
FG
1013
ABV
5.42
Apparent attenuation
75.93%
IBU
92
SRM
5
Mash at
152º F
Sparge at
163º F
Boil time
90 minutes
pitching temp
59º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2013/10/lets-brew-wednesday-1885-younger-xp.html)