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17-09-2022, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/09/lets-brew-1885-william-younger-120.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-WHoSuulN_Js9m-dO3V9r7hShDOxYtTMHaoJyHkCR6wbKwXAlHuTNpbm8oQxgEjXO jYxhOlhiZhJ5i535pVx4trGcpgvJrkgqc6NLRyyGHGYyxCYpM0 dALNBDUPosThkaiHJfr9raeWzVcSy84gwMns9Zk1G_Wa5MkqT6 OU5rG9ufcK-_Ea1_k3WP/w321-h400/Younger_90_Sparkling_Ale_3.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-WHoSuulN_Js9m-dO3V9r7hShDOxYtTMHaoJyHkCR6wbKwXAlHuTNpbm8oQxgEjXO jYxhOlhiZhJ5i535pVx4trGcpgvJrkgqc6NLRyyGHGYyxCYpM0 dALNBDUPosThkaiHJfr9raeWzVcSy84gwMns9Zk1G_Wa5MkqT6 OU5rG9ufcK-_Ea1_k3WP/s768/Younger_90_Sparkling_Ale_3.JPG)
Ditto with 120/- - there’s no modern beer bearing the name. Unlike the rest of the old-fashioned Shilling Ales, 120/- did make it through WW I. Not that it lasted much longer, being dropped sometime in the 1920s.
This example was parti-gyled with 140/-, though not the one which follows. Younger wasn’t a huge fan of parti-gyling, but did do it sometimes, especially with stronger Shilling Ales.
There’s nothing very complicated about the grist. Just base malt and sugar. That is one ingredient more than the weaker Shilling Ales. Though there are three types of base malt. One made for Scottish barley, one from Hungarian and one from Smyrna. Which, if you’ve been paying attention, was pretty typical in the late 19th century.
I’ve no real idea what the sugar is. I think it’s described as “DM”. Demerara, perhaps? That’s what I’ve gone with, anyway.
No fewer than five types of hops were employed, most of them foreign. Kent from the 1884 season, Californian from 1884, Wurtemburg from 1884, Spalt from 1884 and American from 1884.
With a large percentage of the beer going into hogsheads or half hogsheads, I suspect that this was principally a bottled beer.
1885 William Younger 120/-
pale malt
17.50 lb
92.11%
brown sugar
1.50 lb
7.89%
Cluster 90 min
2.75 oz
Spalt 60 min
1.75 oz
Fuggles 30 min
1.75 oz
OG
1087
FG
1034
ABV
7.01
Apparent attenuation
60.92%
IBU
76
SRM
11
Mash at
154º F
Sparge at
163º F
Boil time
120 minutes
pitching temp
55º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2022/09/lets-brew-1885-william-younger-120.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-WHoSuulN_Js9m-dO3V9r7hShDOxYtTMHaoJyHkCR6wbKwXAlHuTNpbm8oQxgEjXO jYxhOlhiZhJ5i535pVx4trGcpgvJrkgqc6NLRyyGHGYyxCYpM0 dALNBDUPosThkaiHJfr9raeWzVcSy84gwMns9Zk1G_Wa5MkqT6 OU5rG9ufcK-_Ea1_k3WP/w321-h400/Younger_90_Sparkling_Ale_3.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-WHoSuulN_Js9m-dO3V9r7hShDOxYtTMHaoJyHkCR6wbKwXAlHuTNpbm8oQxgEjXO jYxhOlhiZhJ5i535pVx4trGcpgvJrkgqc6NLRyyGHGYyxCYpM0 dALNBDUPosThkaiHJfr9raeWzVcSy84gwMns9Zk1G_Wa5MkqT6 OU5rG9ufcK-_Ea1_k3WP/s768/Younger_90_Sparkling_Ale_3.JPG)
Ditto with 120/- - there’s no modern beer bearing the name. Unlike the rest of the old-fashioned Shilling Ales, 120/- did make it through WW I. Not that it lasted much longer, being dropped sometime in the 1920s.
This example was parti-gyled with 140/-, though not the one which follows. Younger wasn’t a huge fan of parti-gyling, but did do it sometimes, especially with stronger Shilling Ales.
There’s nothing very complicated about the grist. Just base malt and sugar. That is one ingredient more than the weaker Shilling Ales. Though there are three types of base malt. One made for Scottish barley, one from Hungarian and one from Smyrna. Which, if you’ve been paying attention, was pretty typical in the late 19th century.
I’ve no real idea what the sugar is. I think it’s described as “DM”. Demerara, perhaps? That’s what I’ve gone with, anyway.
No fewer than five types of hops were employed, most of them foreign. Kent from the 1884 season, Californian from 1884, Wurtemburg from 1884, Spalt from 1884 and American from 1884.
With a large percentage of the beer going into hogsheads or half hogsheads, I suspect that this was principally a bottled beer.
1885 William Younger 120/-
pale malt
17.50 lb
92.11%
brown sugar
1.50 lb
7.89%
Cluster 90 min
2.75 oz
Spalt 60 min
1.75 oz
Fuggles 30 min
1.75 oz
OG
1087
FG
1034
ABV
7.01
Apparent attenuation
60.92%
IBU
76
SRM
11
Mash at
154º F
Sparge at
163º F
Boil time
120 minutes
pitching temp
55º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2022/09/lets-brew-1885-william-younger-120.html)