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17-10-2018, 08:07
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2018/10/1851-william-younger-x-mild-ale.html)
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Deciding what does and doesn’t count as a Mild Ale in Scotland can be difficult. Unless the brewer was helpful enough to actually call the beer Mild.
Especially when, as at William Younger, the same brew would receive a Shilling or X designation depending on how it was packaged. One batch could magically become both 60/- and X at racking time. Anything filled into hogsheads and intended for bottling had a Shilling name, while what went into barrels for sale on draught had an X name.
There’s not much to say about the recipe, it being just pale malt and Goldings. One salient point about the process should be mentioned: the short boil. Contemporary London X Ales were very similar in other respects – OG and hopping rate – but had longer boils. In the case of Whitbread, the difference was just 15 minutes, but Barclay Perkins boiled their X Ale for a whopping 3 hours.
The true level of attenuation would have been higher, 1029º being the cleansing rather than racking gravity. I’d guess that the actual FG was 1020-1025º.
1851 William Younger X Mild Ale
pale malt
16.75 lb
100.00%
Goldings 75 min
3.50 oz
Goldings 30 min
3.50 oz
OG
1072
FG
1029
ABV
5.69
Apparent attenuation
59.72%
IBU
92
SRM
6
Mash at
153º F
Sparge at
184º F
Boil time
75 minutes
pitching temp
57º F
Yeast
WLP028 Edinburgh Ale
This recipe - and more than 350 others - can be found in my definitive book on Scottish beer:
http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html (http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html)
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More... (http://barclayperkins.blogspot.com/2018/10/1851-william-younger-x-mild-ale.html)
https://2.bp.blogspot.com/-HvqFlvi4T38/W789LbKiXoI/AAAAAAAAfc8/1h5IJpk7lc4UrvcCnr65pjtcBQ0f6DJbQCLcBGAs/s400/Younger_Brown_Ale_4.jpg (https://2.bp.blogspot.com/-HvqFlvi4T38/W789LbKiXoI/AAAAAAAAfc8/1h5IJpk7lc4UrvcCnr65pjtcBQ0f6DJbQCLcBGAs/s1600/Younger_Brown_Ale_4.jpg)
Deciding what does and doesn’t count as a Mild Ale in Scotland can be difficult. Unless the brewer was helpful enough to actually call the beer Mild.
Especially when, as at William Younger, the same brew would receive a Shilling or X designation depending on how it was packaged. One batch could magically become both 60/- and X at racking time. Anything filled into hogsheads and intended for bottling had a Shilling name, while what went into barrels for sale on draught had an X name.
There’s not much to say about the recipe, it being just pale malt and Goldings. One salient point about the process should be mentioned: the short boil. Contemporary London X Ales were very similar in other respects – OG and hopping rate – but had longer boils. In the case of Whitbread, the difference was just 15 minutes, but Barclay Perkins boiled their X Ale for a whopping 3 hours.
The true level of attenuation would have been higher, 1029º being the cleansing rather than racking gravity. I’d guess that the actual FG was 1020-1025º.
1851 William Younger X Mild Ale
pale malt
16.75 lb
100.00%
Goldings 75 min
3.50 oz
Goldings 30 min
3.50 oz
OG
1072
FG
1029
ABV
5.69
Apparent attenuation
59.72%
IBU
92
SRM
6
Mash at
153º F
Sparge at
184º F
Boil time
75 minutes
pitching temp
57º F
Yeast
WLP028 Edinburgh Ale
This recipe - and more than 350 others - can be found in my definitive book on Scottish beer:
http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html (http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html)
https://3.bp.blogspot.com/-5IZlXWyRE1M/WLrdyRc1H-I/AAAAAAAAblU/qpaqmJBSEUcGECVG-nX7hL4ut5VrOU82QCLcB/s400/Scotland%2521_Vol2_front_words.jpg (http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html)
More... (http://barclayperkins.blogspot.com/2018/10/1851-william-younger-x-mild-ale.html)