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27-06-2020, 07:18
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2020/06/lets-brew-1847-william-younger-100.html)
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I thought I'd stick with the 19th century for a while. Everyone must be getting totally fed up with watery 1940s beers. You certainly couldn't accuse this of being watery.
In the late 1840’s Younger was brewing Table Beer, a bit of Pale and Stock Ale, and bucket-loads of Shilling Ales.
They varied hugely in strength, from 42/- at 1043º to 160/- at 1134º. The main difference between the beers at the top and bottom end was the hopping. Up to 60/- was hopped at 4lbs per quarter of malt, 120/- upwards at 8-9 lbs. The two beers inbetween, 80/- and 100/-, seem to have been made in two variations. One with the higher level of hopping and one with the lower. This example is of the latter kind.
In English terms, this would be a strong Mild Ale that was a little light on the hops. 100% pale malt, as almost everything was at this point, and a few quality English hops. A London Mild of this strength would have contained about double the hops.
1847 William Younger 100/-
pale malt
20.25 lb
100.00%
Goldings 70 min
1.75 oz
Goldings 30 min
1.50 oz
OG
1090
FG
1040
ABV
6.61
Apparent attenuation
55.56%
IBU
30
SRM
8
Mash at
151º F
Sparge at
184º F
Boil time
70 minutes
pitching temp
56º F
Yeast
WLP028 Edinburgh Ale
The above is an excerpt from my excellent book on Scottish brewing (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)
Which is also available in Kindle form:
https://www.amazon.com/dp/B07Q8XHBL2
More... (http://barclayperkins.blogspot.com/2020/06/lets-brew-1847-william-younger-100.html)
https://1.bp.blogspot.com/-rLzXI1e1Eco/XvXD7pF8rrI/AAAAAAAAiEA/SDXCxQ8raPoEQVLkvnRrBr7GlMNvFgWFwCLcBGAsYHQ/s400/Robert_Younger_90_Shilling_Pale_Ale_3.JPG (https://1.bp.blogspot.com/-rLzXI1e1Eco/XvXD7pF8rrI/AAAAAAAAiEA/SDXCxQ8raPoEQVLkvnRrBr7GlMNvFgWFwCLcBGAsYHQ/s1600/Robert_Younger_90_Shilling_Pale_Ale_3.JPG)
I thought I'd stick with the 19th century for a while. Everyone must be getting totally fed up with watery 1940s beers. You certainly couldn't accuse this of being watery.
In the late 1840’s Younger was brewing Table Beer, a bit of Pale and Stock Ale, and bucket-loads of Shilling Ales.
They varied hugely in strength, from 42/- at 1043º to 160/- at 1134º. The main difference between the beers at the top and bottom end was the hopping. Up to 60/- was hopped at 4lbs per quarter of malt, 120/- upwards at 8-9 lbs. The two beers inbetween, 80/- and 100/-, seem to have been made in two variations. One with the higher level of hopping and one with the lower. This example is of the latter kind.
In English terms, this would be a strong Mild Ale that was a little light on the hops. 100% pale malt, as almost everything was at this point, and a few quality English hops. A London Mild of this strength would have contained about double the hops.
1847 William Younger 100/-
pale malt
20.25 lb
100.00%
Goldings 70 min
1.75 oz
Goldings 30 min
1.50 oz
OG
1090
FG
1040
ABV
6.61
Apparent attenuation
55.56%
IBU
30
SRM
8
Mash at
151º F
Sparge at
184º F
Boil time
70 minutes
pitching temp
56º F
Yeast
WLP028 Edinburgh Ale
The above is an excerpt from my excellent book on Scottish brewing (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)
Which is also available in Kindle form:
https://www.amazon.com/dp/B07Q8XHBL2
More... (http://barclayperkins.blogspot.com/2020/06/lets-brew-1847-william-younger-100.html)