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23-07-2022, 07:12
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/07/lets-brew-1885-william-younger-s-50.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiitHkwBAFQxzkSdTBZ1eDY9TxfPrLy6tviEd3ZHkvGrs 59JoSvAabVUNnN1PcK11BthxIsVExISpcc55uC66ybqdsIP_ed BWNvN_zhP8ttkGAjyAtgICAvHR8dNlBx-zuKUQVqwkZgab8_rhV8pmqiHG-rCqI27TmBwrN52pg1jXVJk3M5sxAJKSFU/s320/Younger_Light_Beer.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiitHkwBAFQxzkSdTBZ1eDY9TxfPrLy6tviEd3ZHkvGrs 59JoSvAabVUNnN1PcK11BthxIsVExISpcc55uC66ybqdsIP_ed BWNvN_zhP8ttkGAjyAtgICAvHR8dNlBx-zuKUQVqwkZgab8_rhV8pmqiHG-rCqI27TmBwrN52pg1jXVJk3M5sxAJKSFU/s1100/Younger_Light_Beer.JPG)
There’s quite a big jump up to the next beer. A variation on 50/-. Younger loved having subversions of beers, with a prefix or a suffix added.
What does the S stand for? Scotch, possibly. Which could account for the low level of hopping. Because that is much lower than in straight 50/-. Not quite 4 lbs per quarter (336 lbs) of malt compared to 6 lbs.
It definitely looks like this was an exclusively bottled beer. Every last drop was packaged into hogsheads. A sure sign that it was destined for bottling.
Three types of base malt made up the grist: Smyrna, Scots and French. That’s where the barley was grown, all of it would have been malted in the UK.
Here’s the really odd bit: there’s just a single type of hops. Kent from the 1884 crop. Most of Younger’s beers contained at least three, if not more, types of hops. Note that this was one of their few beers which wasn’t dry hopped.
1885 William Younger S 50/-
pale malt
9.75 lb
100.00%
Fuggles 90 min
0.50 oz
Fuggles 30 min
0.50 oz
OG
1042
FG
1018
ABV
3.18
Apparent attenuation
57.14%
IBU
12
SRM
4
Mash at
157º F
Sparge at
163º F
Boil time
90 minutes
pitching temp
61º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2022/07/lets-brew-1885-william-younger-s-50.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiitHkwBAFQxzkSdTBZ1eDY9TxfPrLy6tviEd3ZHkvGrs 59JoSvAabVUNnN1PcK11BthxIsVExISpcc55uC66ybqdsIP_ed BWNvN_zhP8ttkGAjyAtgICAvHR8dNlBx-zuKUQVqwkZgab8_rhV8pmqiHG-rCqI27TmBwrN52pg1jXVJk3M5sxAJKSFU/s320/Younger_Light_Beer.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiitHkwBAFQxzkSdTBZ1eDY9TxfPrLy6tviEd3ZHkvGrs 59JoSvAabVUNnN1PcK11BthxIsVExISpcc55uC66ybqdsIP_ed BWNvN_zhP8ttkGAjyAtgICAvHR8dNlBx-zuKUQVqwkZgab8_rhV8pmqiHG-rCqI27TmBwrN52pg1jXVJk3M5sxAJKSFU/s1100/Younger_Light_Beer.JPG)
There’s quite a big jump up to the next beer. A variation on 50/-. Younger loved having subversions of beers, with a prefix or a suffix added.
What does the S stand for? Scotch, possibly. Which could account for the low level of hopping. Because that is much lower than in straight 50/-. Not quite 4 lbs per quarter (336 lbs) of malt compared to 6 lbs.
It definitely looks like this was an exclusively bottled beer. Every last drop was packaged into hogsheads. A sure sign that it was destined for bottling.
Three types of base malt made up the grist: Smyrna, Scots and French. That’s where the barley was grown, all of it would have been malted in the UK.
Here’s the really odd bit: there’s just a single type of hops. Kent from the 1884 crop. Most of Younger’s beers contained at least three, if not more, types of hops. Note that this was one of their few beers which wasn’t dry hopped.
1885 William Younger S 50/-
pale malt
9.75 lb
100.00%
Fuggles 90 min
0.50 oz
Fuggles 30 min
0.50 oz
OG
1042
FG
1018
ABV
3.18
Apparent attenuation
57.14%
IBU
12
SRM
4
Mash at
157º F
Sparge at
163º F
Boil time
90 minutes
pitching temp
61º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2022/07/lets-brew-1885-william-younger-s-50.html)