Blog Tracker
10-08-2022, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/08/lets-brew-wednesday-1885-william_01082878565.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSuwBs8HlHC6PXkkp3gjCmL7WQK0ZB3P1hO94a2k_VO1 gd_HPciAZCrgsDVJA8kW7QQHPRHgC98mQr1fTRI-c0RiGSILyoHkj8Mi8SzfxYtvwgPfpPmaKzrqEWiSmrDyISPbx3 22KBE_TgOpj5QoVUwSgCQjHhY1KEv_axILk_5LvnJ3VHJDgePW TW/s320/Younger_90_Sparkling_Ale_2.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSuwBs8HlHC6PXkkp3gjCmL7WQK0ZB3P1hO94a2k_VO1 gd_HPciAZCrgsDVJA8kW7QQHPRHgC98mQr1fTRI-c0RiGSILyoHkj8Mi8SzfxYtvwgPfpPmaKzrqEWiSmrDyISPbx3 22KBE_TgOpj5QoVUwSgCQjHhY1KEv_axILk_5LvnJ3VHJDgePW TW/s508/Younger_90_Sparkling_Ale_2.JPG)
The best thing about 100/- is that there’s no modern beer with same name to cause confusion.
It took me a while to get my head around Scottish styles. Especially the Shilling Ales. Then I realised that they are just Ales. The weaker ones being Mild Ales, the stronger ones Stock Ales. It’s really that simple.
100/- is very similar to 60/- and 80/-, just a bit stronger. Three types of malt, with a little less than half made from Scottish barley, the rest from foreign. All very simple. It’s not going to last. By the end of the century Younger’s grists would look very different.
The hopping rate is about the same as for 60/- and 80/-. Consisting of Kent, Californian, Spalt and American, all from the 1884 crop.
1885 William Younger 100/-
pale malt
17.25 lb
100.00%
Cluster 120 min
1.75 oz
Spalt 60 min
0.75 oz
Fuggles 30 min
1.50 oz
OG
1074
FG
1024
ABV
6.61
Apparent attenuation
67.57%
IBU
52
SRM
6
Mash at
153º F
Sparge at
163º F
Boil time
120 minutes
pitching temp
56º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2022/08/lets-brew-wednesday-1885-william_01082878565.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSuwBs8HlHC6PXkkp3gjCmL7WQK0ZB3P1hO94a2k_VO1 gd_HPciAZCrgsDVJA8kW7QQHPRHgC98mQr1fTRI-c0RiGSILyoHkj8Mi8SzfxYtvwgPfpPmaKzrqEWiSmrDyISPbx3 22KBE_TgOpj5QoVUwSgCQjHhY1KEv_axILk_5LvnJ3VHJDgePW TW/s320/Younger_90_Sparkling_Ale_2.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSuwBs8HlHC6PXkkp3gjCmL7WQK0ZB3P1hO94a2k_VO1 gd_HPciAZCrgsDVJA8kW7QQHPRHgC98mQr1fTRI-c0RiGSILyoHkj8Mi8SzfxYtvwgPfpPmaKzrqEWiSmrDyISPbx3 22KBE_TgOpj5QoVUwSgCQjHhY1KEv_axILk_5LvnJ3VHJDgePW TW/s508/Younger_90_Sparkling_Ale_2.JPG)
The best thing about 100/- is that there’s no modern beer with same name to cause confusion.
It took me a while to get my head around Scottish styles. Especially the Shilling Ales. Then I realised that they are just Ales. The weaker ones being Mild Ales, the stronger ones Stock Ales. It’s really that simple.
100/- is very similar to 60/- and 80/-, just a bit stronger. Three types of malt, with a little less than half made from Scottish barley, the rest from foreign. All very simple. It’s not going to last. By the end of the century Younger’s grists would look very different.
The hopping rate is about the same as for 60/- and 80/-. Consisting of Kent, Californian, Spalt and American, all from the 1884 crop.
1885 William Younger 100/-
pale malt
17.25 lb
100.00%
Cluster 120 min
1.75 oz
Spalt 60 min
0.75 oz
Fuggles 30 min
1.50 oz
OG
1074
FG
1024
ABV
6.61
Apparent attenuation
67.57%
IBU
52
SRM
6
Mash at
153º F
Sparge at
163º F
Boil time
120 minutes
pitching temp
56º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2022/08/lets-brew-wednesday-1885-william_01082878565.html)