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13-01-2021, 09:04
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/01/lets-brew-wednesday-1960-robert-younger.html)
https://1.bp.blogspot.com/-T1juF5Pu3R4/X_2i51NcdjI/AAAAAAAAipI/qm_yEoLtDFkYmpUVlpQZ7MA1izz1QlNkQCLcBGAsYHQ/w305-h400/Robert_Younger_Old_Edinburgh_Ale.jpg (https://1.bp.blogspot.com/-T1juF5Pu3R4/X_2i51NcdjI/AAAAAAAAipI/qm_yEoLtDFkYmpUVlpQZ7MA1izz1QlNkQCLcBGAsYHQ/s507/Robert_Younger_Old_Edinburgh_Ale.jpg)
Robert Younger was one of many breweries which fell to Scottish Brewers around 1960. In this case, in 1961. Followed by immediate closure.
This batch of Strong Ale was brewed 7 months before the brewery stopped for good. They brewed a typical range for a Scottish brewer. Mostly Pale Ales:
Beer
Style
OG
54/-
Pale Ale
1028
60/-
Pale Ale
1030
70/-
Pale Ale
1035
80/-
Pale Ale
1043
SS BA
Stout
1030
Most of the recipe us as you’d expect: base malt, maize and sugar. There’s a weird one thrown in, though: liquorice. I’ve seen it in Stout recipes before, but never a Scotch Ale.
The colour, as usual in Scotland, mostly came from caramel. There’s no coloured malt of any description. The pale malt seems to have all been English. The hops were also all English, from the 1958 and 1959 seasons.
1960 Robert Younger Strong Ale
pale malt
11.00 lb
72.13%
flaked maize
2.75 lb
18.03%
No. 2 invert sugar
1.25 lb
8.20%
malt extract
0.125 lb
0.82%
caramel 2000 SRM
0.125 lb
0.82%
liquorice
0.07 oz
Fuggles 120 min
1.25 oz
Goldings 30 min
1.25 oz
Goldings dry hops
0.50 oz
OG
1070
FG
1018
ABV
6.88
Apparent attenuation
74.29%
IBU
26
SRM
21
Mash at
150º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
61º F
Yeast
WLP028 Edinburgh Ale
https://1.bp.blogspot.com/-a0XfFeHiKyM/XyQlf_NqieI/AAAAAAAAiJ4/7_q26MjDnRwJoOHAQdxKo-0c8-UZw6y0wCLcBGAsYHQ/w290-h410/Strong_vols_1_2_front_with_words.jpg (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vols-1-2/hardcover/product-rjvg8z.html)
This recipe features in my two new books, Strong! vols. 1 & 2 (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vols-1-2/hardcover/product-rjvg8z.html) and Strong! vol.2 (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vol-2/paperback/product-qjnpyn.html).
https://1.bp.blogspot.com/-PkkB58L0gcM/XyLuks_zhlI/AAAAAAAAiJw/AmaHvW3DHOka5C5LAm4oga4pTDJ8WyKOACLcBGAsYHQ/w283-h400/Strong_vol_2_front_with_words.jpg (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vol-2/paperback/product-qjnpyn.html)
More... (http://barclayperkins.blogspot.com/2021/01/lets-brew-wednesday-1960-robert-younger.html)
https://1.bp.blogspot.com/-T1juF5Pu3R4/X_2i51NcdjI/AAAAAAAAipI/qm_yEoLtDFkYmpUVlpQZ7MA1izz1QlNkQCLcBGAsYHQ/w305-h400/Robert_Younger_Old_Edinburgh_Ale.jpg (https://1.bp.blogspot.com/-T1juF5Pu3R4/X_2i51NcdjI/AAAAAAAAipI/qm_yEoLtDFkYmpUVlpQZ7MA1izz1QlNkQCLcBGAsYHQ/s507/Robert_Younger_Old_Edinburgh_Ale.jpg)
Robert Younger was one of many breweries which fell to Scottish Brewers around 1960. In this case, in 1961. Followed by immediate closure.
This batch of Strong Ale was brewed 7 months before the brewery stopped for good. They brewed a typical range for a Scottish brewer. Mostly Pale Ales:
Beer
Style
OG
54/-
Pale Ale
1028
60/-
Pale Ale
1030
70/-
Pale Ale
1035
80/-
Pale Ale
1043
SS BA
Stout
1030
Most of the recipe us as you’d expect: base malt, maize and sugar. There’s a weird one thrown in, though: liquorice. I’ve seen it in Stout recipes before, but never a Scotch Ale.
The colour, as usual in Scotland, mostly came from caramel. There’s no coloured malt of any description. The pale malt seems to have all been English. The hops were also all English, from the 1958 and 1959 seasons.
1960 Robert Younger Strong Ale
pale malt
11.00 lb
72.13%
flaked maize
2.75 lb
18.03%
No. 2 invert sugar
1.25 lb
8.20%
malt extract
0.125 lb
0.82%
caramel 2000 SRM
0.125 lb
0.82%
liquorice
0.07 oz
Fuggles 120 min
1.25 oz
Goldings 30 min
1.25 oz
Goldings dry hops
0.50 oz
OG
1070
FG
1018
ABV
6.88
Apparent attenuation
74.29%
IBU
26
SRM
21
Mash at
150º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
61º F
Yeast
WLP028 Edinburgh Ale
https://1.bp.blogspot.com/-a0XfFeHiKyM/XyQlf_NqieI/AAAAAAAAiJ4/7_q26MjDnRwJoOHAQdxKo-0c8-UZw6y0wCLcBGAsYHQ/w290-h410/Strong_vols_1_2_front_with_words.jpg (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vols-1-2/hardcover/product-rjvg8z.html)
This recipe features in my two new books, Strong! vols. 1 & 2 (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vols-1-2/hardcover/product-rjvg8z.html) and Strong! vol.2 (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vol-2/paperback/product-qjnpyn.html).
https://1.bp.blogspot.com/-PkkB58L0gcM/XyLuks_zhlI/AAAAAAAAiJw/AmaHvW3DHOka5C5LAm4oga4pTDJ8WyKOACLcBGAsYHQ/w283-h400/Strong_vol_2_front_with_words.jpg (https://www.lulu.com/en/us/shop/ronald-pattinson/strong-vol-2/paperback/product-qjnpyn.html)
More... (http://barclayperkins.blogspot.com/2021/01/lets-brew-wednesday-1960-robert-younger.html)