Blog Tracker
06-08-2022, 09:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/08/lets-brew-1885-william-younger-80.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PNDFZZ8c7U_aZtHTcfGmXItTkLEKGUwTfcBiQ8q1mH 1squkv_cjIPaQm3QsJ3kPZVXemX2oynCqpyJbB8sKBag1kIxJg EQQMs0V34NB2wuexr-7g7zjmj4xtOwk7jzNaUpV7ccj2qI9EIJA0BJkRhRsLtfGLzNUZ 2ntYzvL-bczuyFqj6hAnXIIC/w400-h334/Youngers_Monk_Export_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PNDFZZ8c7U_aZtHTcfGmXItTkLEKGUwTfcBiQ8q1mH 1squkv_cjIPaQm3QsJ3kPZVXemX2oynCqpyJbB8sKBag1kIxJg EQQMs0V34NB2wuexr-7g7zjmj4xtOwk7jzNaUpV7ccj2qI9EIJA0BJkRhRsLtfGLzNUZ 2ntYzvL-bczuyFqj6hAnXIIC/s967/Youngers_Monk_Export_Ale.jpg)
A reminder that this has no connection with post-WW II 80/- or Export. Also, note that there was no 70/- brewed in the 19th century. After 60/-, beers incremented by 20/- at a time.
I won’t discuss the recipe, as it was identical to the 60/- above, with which it was parti-gyled. Not that there’s much to discuss, grist-wise. There’s just base malt and nowt else.
While most of Younger’s beers were dry-hopped, neither 60/- mor 80/- were. Not sure why that was. Perhaps because they were exclusively bottled beers. I’m guessing that because they were both only racked into half and quarter hogsheads.
I’m sure that the real FG of these Shilling Ales was lower than in the recipe below. I think these are cleansing rather than racking gravities. Plus there would have been secondary fermentation either before bottling or consumption, if on draught.
1885 William Younger 80/-
pale malt
14.75 lb
100.00%
Cluster 120 min
1.25 oz
Spalt 60 min
0.50 oz
Fuggles 30 min
1.25 oz
OG
1064
FG
1029
ABV
4.63
Apparent attenuation
54.69%
IBU
41
SRM
5
Mash at
154º F
Sparge at
163º F
Boil time
120 minutes
pitching temp
59º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2022/08/lets-brew-1885-william-younger-80.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PNDFZZ8c7U_aZtHTcfGmXItTkLEKGUwTfcBiQ8q1mH 1squkv_cjIPaQm3QsJ3kPZVXemX2oynCqpyJbB8sKBag1kIxJg EQQMs0V34NB2wuexr-7g7zjmj4xtOwk7jzNaUpV7ccj2qI9EIJA0BJkRhRsLtfGLzNUZ 2ntYzvL-bczuyFqj6hAnXIIC/w400-h334/Youngers_Monk_Export_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PNDFZZ8c7U_aZtHTcfGmXItTkLEKGUwTfcBiQ8q1mH 1squkv_cjIPaQm3QsJ3kPZVXemX2oynCqpyJbB8sKBag1kIxJg EQQMs0V34NB2wuexr-7g7zjmj4xtOwk7jzNaUpV7ccj2qI9EIJA0BJkRhRsLtfGLzNUZ 2ntYzvL-bczuyFqj6hAnXIIC/s967/Youngers_Monk_Export_Ale.jpg)
A reminder that this has no connection with post-WW II 80/- or Export. Also, note that there was no 70/- brewed in the 19th century. After 60/-, beers incremented by 20/- at a time.
I won’t discuss the recipe, as it was identical to the 60/- above, with which it was parti-gyled. Not that there’s much to discuss, grist-wise. There’s just base malt and nowt else.
While most of Younger’s beers were dry-hopped, neither 60/- mor 80/- were. Not sure why that was. Perhaps because they were exclusively bottled beers. I’m guessing that because they were both only racked into half and quarter hogsheads.
I’m sure that the real FG of these Shilling Ales was lower than in the recipe below. I think these are cleansing rather than racking gravities. Plus there would have been secondary fermentation either before bottling or consumption, if on draught.
1885 William Younger 80/-
pale malt
14.75 lb
100.00%
Cluster 120 min
1.25 oz
Spalt 60 min
0.50 oz
Fuggles 30 min
1.25 oz
OG
1064
FG
1029
ABV
4.63
Apparent attenuation
54.69%
IBU
41
SRM
5
Mash at
154º F
Sparge at
163º F
Boil time
120 minutes
pitching temp
59º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2022/08/lets-brew-1885-william-younger-80.html)