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27-07-2022, 07:13
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/07/lets-brew-wednesday-1885-william_01037767078.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc4m0KXag9NsUZqqjtfWrd4bZglu9MC5tbUu68ML4-xniMLRaxQN5f0migf96feVOR3rDuF6gt7dC85zeXFneN7eQDSf t1P4GijXNhWuVOIvIujDcF58nXstYY9WS00QzylaFDjnu88s4Z rRTKpl-IJukpZwxHe3hi6ZcKUJDRsL0CcUbhCuDNfFcA/s320/Youngers_Wee_Willie_Brown_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc4m0KXag9NsUZqqjtfWrd4bZglu9MC5tbUu68ML4-xniMLRaxQN5f0migf96feVOR3rDuF6gt7dC85zeXFneN7eQDSf t1P4GijXNhWuVOIvIujDcF58nXstYY9WS00QzylaFDjnu88s4Z rRTKpl-IJukpZwxHe3hi6ZcKUJDRsL0CcUbhCuDNfFcA/s956/Youngers_Wee_Willie_Brown_Ale.jpg)
Just a couple of degrees stronger is another subtype of 50/-. Often “B” stands for “bottling” in brewhouse names. Not sure that’s the case here, given that it was mostly racked into barrels and half barrels. Which suggests a draught beer.
Unlike most Scottish breweries, Younger wasn’t that into parti-gyling. And when they did opt for it, sometimes it was in a non-standard way. Such as here. This shared a mash with the S 50/- above, but the two beers were hopped and boiled separately.
Which explains how this beer is both much more heavily hopped and contains an extra ingredient: sugar. Not sure exactly which type of sugar, but let’s go with old lovely No. 1 invert. It could be something darker. Especially as there’s a note in the log saying “colour too high”.
A more usual three types of hops here: Kent, Spalt and American, all from the 1884 season.
1885 William Younger B 50/-
pale malt
9.25 lb
94.87%
No. 1 invert sugar
0.50 lb
5.13%
Cluster 90 min
0.50 oz
Spalt 60 min
0.50 oz
Fuggles 30 min
0.50 oz
Goldings dry hops
0.50 oz
OG
1044
FG
1016
ABV
3.70
Apparent attenuation
63.64%
IBU
29
SRM
4.5
Mash at
156º F
Sparge at
163º F
Boil time
150 minutes
pitching temp
61º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2022/07/lets-brew-wednesday-1885-william_01037767078.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc4m0KXag9NsUZqqjtfWrd4bZglu9MC5tbUu68ML4-xniMLRaxQN5f0migf96feVOR3rDuF6gt7dC85zeXFneN7eQDSf t1P4GijXNhWuVOIvIujDcF58nXstYY9WS00QzylaFDjnu88s4Z rRTKpl-IJukpZwxHe3hi6ZcKUJDRsL0CcUbhCuDNfFcA/s320/Youngers_Wee_Willie_Brown_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc4m0KXag9NsUZqqjtfWrd4bZglu9MC5tbUu68ML4-xniMLRaxQN5f0migf96feVOR3rDuF6gt7dC85zeXFneN7eQDSf t1P4GijXNhWuVOIvIujDcF58nXstYY9WS00QzylaFDjnu88s4Z rRTKpl-IJukpZwxHe3hi6ZcKUJDRsL0CcUbhCuDNfFcA/s956/Youngers_Wee_Willie_Brown_Ale.jpg)
Just a couple of degrees stronger is another subtype of 50/-. Often “B” stands for “bottling” in brewhouse names. Not sure that’s the case here, given that it was mostly racked into barrels and half barrels. Which suggests a draught beer.
Unlike most Scottish breweries, Younger wasn’t that into parti-gyling. And when they did opt for it, sometimes it was in a non-standard way. Such as here. This shared a mash with the S 50/- above, but the two beers were hopped and boiled separately.
Which explains how this beer is both much more heavily hopped and contains an extra ingredient: sugar. Not sure exactly which type of sugar, but let’s go with old lovely No. 1 invert. It could be something darker. Especially as there’s a note in the log saying “colour too high”.
A more usual three types of hops here: Kent, Spalt and American, all from the 1884 season.
1885 William Younger B 50/-
pale malt
9.25 lb
94.87%
No. 1 invert sugar
0.50 lb
5.13%
Cluster 90 min
0.50 oz
Spalt 60 min
0.50 oz
Fuggles 30 min
0.50 oz
Goldings dry hops
0.50 oz
OG
1044
FG
1016
ABV
3.70
Apparent attenuation
63.64%
IBU
29
SRM
4.5
Mash at
156º F
Sparge at
163º F
Boil time
150 minutes
pitching temp
61º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2022/07/lets-brew-wednesday-1885-william_01037767078.html)