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13-07-2022, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/07/lets-brew-wednesday-1885-william.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-KIC4UZ5beTxmHyehWKapBC9LdahAfS9jsn9r2seJNGEvEzF9RX bDrwUU2uOiksJJi8Z0jXwUIXRmARvq4BnZse4L6l5OJszsTkQ2 fQJWmoXqqZxS0Ryefi3pCNpRBmmshmTgwx5bvHVXcBe33VN8WQ Qd5YlCQwrIQsSsnHEsdm8fTWpUPRgNYcF/s320/Robert_Younger_Table_Beer.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-KIC4UZ5beTxmHyehWKapBC9LdahAfS9jsn9r2seJNGEvEzF9RX bDrwUU2uOiksJJi8Z0jXwUIXRmARvq4BnZse4L6l5OJszsTkQ2 fQJWmoXqqZxS0Ryefi3pCNpRBmmshmTgwx5bvHVXcBe33VN8WQ Qd5YlCQwrIQsSsnHEsdm8fTWpUPRgNYcF/s471/Robert_Younger_Table_Beer.jpg)
You couldn’t accuse William Younger of having too narrow a range of products. Their range was massive: a couple of dozen beers from the Abbey brewery alone. And most of the - many – Pale Ales had their home in the Holyrood Brewery. They covered a pretty wide spread of gravities, too. From 1031º to 1115º.
Right at the bottom of the pile was Table. Similar low-gravity beers had been brewed in London, sometimes in the form of Porter, but had died out by the 1880s. In Scotland, the style remained popular and was, surprisingly given its low strength, exported to England and beyond.
Not much to report about the grist. Three types of base malt, made from a combination of domestic and foreign barley. The latter making up 70%.
Lots of copper hops. Kent from 1884, Californian 1884, Württemberg 1884, Spalt 1884, and American 1884. Meaning that, apart from 30% of pale malt, none of the ingredients were Scottish.
1885 William Younger Table
pale malt
7.25 lb
100.00%
Cluster 120 min
0.50 oz
Spalt 60 min
0.25 oz
Fuggles 30 min
0.50 oz
Goldings dry hops
0.50 oz
OG
1031
FG
1009
ABV
2.91
Apparent attenuation
70.97%
IBU
21
SRM
3
Mash at
156º F
Sparge at
163º F
Boil time
120 minutes
pitching temp
61.5º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2022/07/lets-brew-wednesday-1885-william.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-KIC4UZ5beTxmHyehWKapBC9LdahAfS9jsn9r2seJNGEvEzF9RX bDrwUU2uOiksJJi8Z0jXwUIXRmARvq4BnZse4L6l5OJszsTkQ2 fQJWmoXqqZxS0Ryefi3pCNpRBmmshmTgwx5bvHVXcBe33VN8WQ Qd5YlCQwrIQsSsnHEsdm8fTWpUPRgNYcF/s320/Robert_Younger_Table_Beer.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-KIC4UZ5beTxmHyehWKapBC9LdahAfS9jsn9r2seJNGEvEzF9RX bDrwUU2uOiksJJi8Z0jXwUIXRmARvq4BnZse4L6l5OJszsTkQ2 fQJWmoXqqZxS0Ryefi3pCNpRBmmshmTgwx5bvHVXcBe33VN8WQ Qd5YlCQwrIQsSsnHEsdm8fTWpUPRgNYcF/s471/Robert_Younger_Table_Beer.jpg)
You couldn’t accuse William Younger of having too narrow a range of products. Their range was massive: a couple of dozen beers from the Abbey brewery alone. And most of the - many – Pale Ales had their home in the Holyrood Brewery. They covered a pretty wide spread of gravities, too. From 1031º to 1115º.
Right at the bottom of the pile was Table. Similar low-gravity beers had been brewed in London, sometimes in the form of Porter, but had died out by the 1880s. In Scotland, the style remained popular and was, surprisingly given its low strength, exported to England and beyond.
Not much to report about the grist. Three types of base malt, made from a combination of domestic and foreign barley. The latter making up 70%.
Lots of copper hops. Kent from 1884, Californian 1884, Württemberg 1884, Spalt 1884, and American 1884. Meaning that, apart from 30% of pale malt, none of the ingredients were Scottish.
1885 William Younger Table
pale malt
7.25 lb
100.00%
Cluster 120 min
0.50 oz
Spalt 60 min
0.25 oz
Fuggles 30 min
0.50 oz
Goldings dry hops
0.50 oz
OG
1031
FG
1009
ABV
2.91
Apparent attenuation
70.97%
IBU
21
SRM
3
Mash at
156º F
Sparge at
163º F
Boil time
120 minutes
pitching temp
61.5º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2022/07/lets-brew-wednesday-1885-william.html)