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02-02-2017, 08:16
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You've probably guessed. Another table from my upcoming book on Scottish beer.

I've tried to avoid new research as much as possible. Some, I couldn't dodge. One being mapping fermentation temperatures properly. Not just the minimum and maximum temperatures, but the whole profile. Fairly tedious work. But it's delivered a result.



William Younger Shilling Ale and X Ale fermentations in 1885





1st day
2nd day
3rd day
4th day


beer
OG
pitching heat
morning
evening
morning
evening
morning
evening
morning


60/-
1053
59.0º F
60.0º F
63.0º F
66.0º F
68.0º F
65.0º F
58.0º F



XX
1054
60.5º F
68.0º F
69.0º F
59.0º F
56.5º F
54.0º F
52.0º F
54.0º F


80/-
1064
59.0º F
61.0º F
64.0º F
70.0º F
70.0º F
63.0º F
57.0º F



XXX
1065
58.0º F
61.5º F
66.0º F
67.5º F
64.5º F
56.0º F
56.0º F
53.0º F


Source:


William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/31.



For ages I'd been wondering what the difference was between William Younger's Shilling Ales and X Ales. Same OG, same ingredients. But look at the difference in the fermentations.

Now I just have to guess why.

Oh. And here's a nice William Younger label:


https://4.bp.blogspot.com/-GhoUpvwflw0/WJIKz3xJunI/AAAAAAAAbXQ/xikBfkf6Dzoik6KM0InX-qC0CCUF8ga0gCLcB/s400/Younger_Light_Beer.JPG (https://4.bp.blogspot.com/-GhoUpvwflw0/WJIKz3xJunI/AAAAAAAAbXQ/xikBfkf6Dzoik6KM0InX-qC0CCUF8ga0gCLcB/s1600/Younger_Light_Beer.JPG)






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