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23-01-2023, 07:47
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Here we are looking at a lovely Scottish brewing record. You've no idea how much time I've spent staring at William Younger records. I've still not managed to work everything out.
This particular record is from the Holyrood Brewery, which mostly brewed Pale Ales. While at the Abbey Brewery they produced Scotch Ales, Mild Ales, Stout and the odd Pale Ale.
Here we go with the general crap:
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhop2VZFERLgsmpVJeQjwmTB9QwNp18JrWrgcQab4qsJ7 jc2CA8l5JRg5i9DFRk7pWkRqA8oEg4S3w56nW75IiB_Si6aVSn ugTRCdlGN6GMzfpDrlErpicE8fb06Yc-p2d1Ralib9VFCFyHh-31ojir4Yved3EAg8Mv5rbd8u2oacWkEuBO2xpkIadf/w640-h484/Wm_Younger_1894_page_1_general.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhop2VZFERLgsmpVJeQjwmTB9QwNp18JrWrgcQab4qsJ7 jc2CA8l5JRg5i9DFRk7pWkRqA8oEg4S3w56nW75IiB_Si6aVSn ugTRCdlGN6GMzfpDrlErpicE8fb06Yc-p2d1Ralib9VFCFyHh-31ojir4Yved3EAg8Mv5rbd8u2oacWkEuBO2xpkIadf/s681/Wm_Younger_1894_page_1_general.jpg)
Date and Brewing
Friday 5th October, gyle number 66
Weather
dull, occasional showers.
Ale
XXP - Younger's IPA.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdaJnEPjYlZZAwV8bPKVB3CyCiWey46mSFLGpA6bVkAP JcB4W9eU87Lk8mg1h7xrf99la-IDyrglJWAn0SGI1PVuNEStqZhepR7Gjf7yPHatG5FW6-avLm8gsy962jIobknWkcSh4BUqUyIVars2xak9xDKqBbMKn4SO 09RPBVUZeuiJm-_NWJHoIS/w640-h378/Wm_Younger_1894_page_1_malt.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdaJnEPjYlZZAwV8bPKVB3CyCiWey46mSFLGpA6bVkAP JcB4W9eU87Lk8mg1h7xrf99la-IDyrglJWAn0SGI1PVuNEStqZhepR7Gjf7yPHatG5FW6-avLm8gsy962jIobknWkcSh4BUqUyIVars2xak9xDKqBbMKn4SO 09RPBVUZeuiJm-_NWJHoIS/s679/Wm_Younger_1894_page_1_malt.jpg)
Qtrs.
923 quarters carried over from previous page.
33 quarters this brew.
8100 and 7688 lbs sugar carried over. (DM, sacc., candy.)
Extract
Gross: Gravity points this brew
P Qr. Extract per quarter (not filled in)
I've a better image for the malts themselves.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYRQ-Zhr7gRn8fBARlYeTG-vMTq2wTcLlx1mWLxJoC7oJYGHIVY9F_nTSWd8DcTvNBIPijeCe 3k_UycqOqqeuNuyCVA4YhAu0X42Wty0M4Irz6hnPz-ax6EiDP2_GC5NtlI3rh1FagzQKDlWBtZAHOFGaRVox-TSZiL1XEjLfMdPPN3GoK95-IwyT/w624-h640/Wm_Younger_1894_page_1_malt_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYRQ-Zhr7gRn8fBARlYeTG-vMTq2wTcLlx1mWLxJoC7oJYGHIVY9F_nTSWd8DcTvNBIPijeCe 3k_UycqOqqeuNuyCVA4YhAu0X42Wty0M4Irz6hnPz-ax6EiDP2_GC5NtlI3rh1FagzQKDlWBtZAHOFGaRVox-TSZiL1XEjLfMdPPN3GoK95-IwyT/s666/Wm_Younger_1894_page_1_malt_2.jpg)
These are all types of pale malt. Let's go through them in order:
"C. Smy" not sure what the C means, but this is malt from Smyrna, i.e. Turkish.
"M.P. Cali" Californian barley.
"A Moldn." I think Moldovan barley.
"Kirky Chev" Cheviot, i.e. Scottish barley.
"H Hung" Hungarian barley.
"H. Ushak" Turksih barley again.
"H. Marmora" more Turkish barley.
"H. new Ushak" yet more Turkish barley.
See how only one of the eight malts was made from British barley. All the rest were imported, but malted in the UK. It's typical of Scottish beers of this period to use almost all imported ingredients. Often only the water and yeast were Scottish.
That's why Scottish brewers used so little malt. Because it all had to be imported from abroad. Unlike hops, which they could get from England. But was that really the case? We'll see in a later post.
More... (http://barclayperkins.blogspot.com/2023/01/how-to-interpret-brewing-records-part_01975738951.html)
Here we are looking at a lovely Scottish brewing record. You've no idea how much time I've spent staring at William Younger records. I've still not managed to work everything out.
This particular record is from the Holyrood Brewery, which mostly brewed Pale Ales. While at the Abbey Brewery they produced Scotch Ales, Mild Ales, Stout and the odd Pale Ale.
Here we go with the general crap:
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhop2VZFERLgsmpVJeQjwmTB9QwNp18JrWrgcQab4qsJ7 jc2CA8l5JRg5i9DFRk7pWkRqA8oEg4S3w56nW75IiB_Si6aVSn ugTRCdlGN6GMzfpDrlErpicE8fb06Yc-p2d1Ralib9VFCFyHh-31ojir4Yved3EAg8Mv5rbd8u2oacWkEuBO2xpkIadf/w640-h484/Wm_Younger_1894_page_1_general.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhop2VZFERLgsmpVJeQjwmTB9QwNp18JrWrgcQab4qsJ7 jc2CA8l5JRg5i9DFRk7pWkRqA8oEg4S3w56nW75IiB_Si6aVSn ugTRCdlGN6GMzfpDrlErpicE8fb06Yc-p2d1Ralib9VFCFyHh-31ojir4Yved3EAg8Mv5rbd8u2oacWkEuBO2xpkIadf/s681/Wm_Younger_1894_page_1_general.jpg)
Date and Brewing
Friday 5th October, gyle number 66
Weather
dull, occasional showers.
Ale
XXP - Younger's IPA.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdaJnEPjYlZZAwV8bPKVB3CyCiWey46mSFLGpA6bVkAP JcB4W9eU87Lk8mg1h7xrf99la-IDyrglJWAn0SGI1PVuNEStqZhepR7Gjf7yPHatG5FW6-avLm8gsy962jIobknWkcSh4BUqUyIVars2xak9xDKqBbMKn4SO 09RPBVUZeuiJm-_NWJHoIS/w640-h378/Wm_Younger_1894_page_1_malt.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdaJnEPjYlZZAwV8bPKVB3CyCiWey46mSFLGpA6bVkAP JcB4W9eU87Lk8mg1h7xrf99la-IDyrglJWAn0SGI1PVuNEStqZhepR7Gjf7yPHatG5FW6-avLm8gsy962jIobknWkcSh4BUqUyIVars2xak9xDKqBbMKn4SO 09RPBVUZeuiJm-_NWJHoIS/s679/Wm_Younger_1894_page_1_malt.jpg)
Qtrs.
923 quarters carried over from previous page.
33 quarters this brew.
8100 and 7688 lbs sugar carried over. (DM, sacc., candy.)
Extract
Gross: Gravity points this brew
P Qr. Extract per quarter (not filled in)
I've a better image for the malts themselves.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYRQ-Zhr7gRn8fBARlYeTG-vMTq2wTcLlx1mWLxJoC7oJYGHIVY9F_nTSWd8DcTvNBIPijeCe 3k_UycqOqqeuNuyCVA4YhAu0X42Wty0M4Irz6hnPz-ax6EiDP2_GC5NtlI3rh1FagzQKDlWBtZAHOFGaRVox-TSZiL1XEjLfMdPPN3GoK95-IwyT/w624-h640/Wm_Younger_1894_page_1_malt_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYRQ-Zhr7gRn8fBARlYeTG-vMTq2wTcLlx1mWLxJoC7oJYGHIVY9F_nTSWd8DcTvNBIPijeCe 3k_UycqOqqeuNuyCVA4YhAu0X42Wty0M4Irz6hnPz-ax6EiDP2_GC5NtlI3rh1FagzQKDlWBtZAHOFGaRVox-TSZiL1XEjLfMdPPN3GoK95-IwyT/s666/Wm_Younger_1894_page_1_malt_2.jpg)
These are all types of pale malt. Let's go through them in order:
"C. Smy" not sure what the C means, but this is malt from Smyrna, i.e. Turkish.
"M.P. Cali" Californian barley.
"A Moldn." I think Moldovan barley.
"Kirky Chev" Cheviot, i.e. Scottish barley.
"H Hung" Hungarian barley.
"H. Ushak" Turksih barley again.
"H. Marmora" more Turkish barley.
"H. new Ushak" yet more Turkish barley.
See how only one of the eight malts was made from British barley. All the rest were imported, but malted in the UK. It's typical of Scottish beers of this period to use almost all imported ingredients. Often only the water and yeast were Scottish.
That's why Scottish brewers used so little malt. Because it all had to be imported from abroad. Unlike hops, which they could get from England. But was that really the case? We'll see in a later post.
More... (http://barclayperkins.blogspot.com/2023/01/how-to-interpret-brewing-records-part_01975738951.html)