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25-11-2023, 07:20
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/11/lets-brew-1879-william-younger-no-2.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zy2JZdB8o0V8Yb5NTWyzZVcC-CVhKXhcU7nfrW_4sSZCC61NcrpfC53T2j1lgbrEztKQKa5T_eY JjmtnKcZ3Zj4YGYGFssuyPZ_JMV6uOhRhDYm-EU7VdGXIA4cHdeNqvhGdE0Kvlcn2NOX8hdFSAxZ6vfogvjWM8h FKQ24-fSQH3QVfehuwkMDVNHc/w400-h263/Youngers_Strong_Ale_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zy2JZdB8o0V8Yb5NTWyzZVcC-CVhKXhcU7nfrW_4sSZCC61NcrpfC53T2j1lgbrEztKQKa5T_eY JjmtnKcZ3Zj4YGYGFssuyPZ_JMV6uOhRhDYm-EU7VdGXIA4cHdeNqvhGdE0Kvlcn2NOX8hdFSAxZ6vfogvjWM8h FKQ24-fSQH3QVfehuwkMDVNHc/s969/Youngers_Strong_Ale_2.jpg)
Of Younger’s four numbered Ales, No. 1 and No. 3 had the most legs, stretching past WW II. No.2 didn’t quite manage such a long run, being discontinued during WW I.
It’s another very simple recipe. It includes two types of pale malt. That’s about all I can say about the malt, as the description is an unreadable squiggle. If you were to hold a gun to my head, I’d guess that some was from foreign barley.
The hops are listed as Spalt, American, Californian and Kent. The quantity of Spalt, however, is so small that I’ve combined it with the Goldings. As in the recipe below, the bulk of the hops were from the USA.
Lasting 8 days, the fermentation was longer than most at Younger. Fairly warm, too, as most of it was in the high 60’s F.
The finished beer looks to be very pale and very bitter. It probably tastes like a modern DIPA.
1879 William Younger No. 2
pale malt
19.50 lb
100.00%
Cluster 90 min
3.50 oz
Cluster 60 min
3.50 oz
Goldings 30 min
1.75 oz
Goldings dry hops
1.50 oz
OG
1084
FG
1035
ABV
6.48
Apparent attenuation
58.33%
IBU
135
SRM
6
Mash at
156º F
Sparge at
165º F
Boil time
90 minutes
pitching temp
55º F
Yeast
WLP028 Edinburgh Ale
The above is an excerpt from my excellent book on Scottish brewing (http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html):
https://3.bp.blogspot.com/-5IZlXWyRE1M/WLrdyRc1H-I/AAAAAAAAblU/qpaqmJBSEUcGECVG-nX7hL4ut5VrOU82QCLcB/s400/Scotland%2521_Vol2_front_words.jpg (http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html)
Which is also available in Kindle form:
https://www.amazon.com/dp/B07Q8XHBL2
More... (http://barclayperkins.blogspot.com/2023/11/lets-brew-1879-william-younger-no-2.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zy2JZdB8o0V8Yb5NTWyzZVcC-CVhKXhcU7nfrW_4sSZCC61NcrpfC53T2j1lgbrEztKQKa5T_eY JjmtnKcZ3Zj4YGYGFssuyPZ_JMV6uOhRhDYm-EU7VdGXIA4cHdeNqvhGdE0Kvlcn2NOX8hdFSAxZ6vfogvjWM8h FKQ24-fSQH3QVfehuwkMDVNHc/w400-h263/Youngers_Strong_Ale_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_zy2JZdB8o0V8Yb5NTWyzZVcC-CVhKXhcU7nfrW_4sSZCC61NcrpfC53T2j1lgbrEztKQKa5T_eY JjmtnKcZ3Zj4YGYGFssuyPZ_JMV6uOhRhDYm-EU7VdGXIA4cHdeNqvhGdE0Kvlcn2NOX8hdFSAxZ6vfogvjWM8h FKQ24-fSQH3QVfehuwkMDVNHc/s969/Youngers_Strong_Ale_2.jpg)
Of Younger’s four numbered Ales, No. 1 and No. 3 had the most legs, stretching past WW II. No.2 didn’t quite manage such a long run, being discontinued during WW I.
It’s another very simple recipe. It includes two types of pale malt. That’s about all I can say about the malt, as the description is an unreadable squiggle. If you were to hold a gun to my head, I’d guess that some was from foreign barley.
The hops are listed as Spalt, American, Californian and Kent. The quantity of Spalt, however, is so small that I’ve combined it with the Goldings. As in the recipe below, the bulk of the hops were from the USA.
Lasting 8 days, the fermentation was longer than most at Younger. Fairly warm, too, as most of it was in the high 60’s F.
The finished beer looks to be very pale and very bitter. It probably tastes like a modern DIPA.
1879 William Younger No. 2
pale malt
19.50 lb
100.00%
Cluster 90 min
3.50 oz
Cluster 60 min
3.50 oz
Goldings 30 min
1.75 oz
Goldings dry hops
1.50 oz
OG
1084
FG
1035
ABV
6.48
Apparent attenuation
58.33%
IBU
135
SRM
6
Mash at
156º F
Sparge at
165º F
Boil time
90 minutes
pitching temp
55º F
Yeast
WLP028 Edinburgh Ale
The above is an excerpt from my excellent book on Scottish brewing (http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html):
https://3.bp.blogspot.com/-5IZlXWyRE1M/WLrdyRc1H-I/AAAAAAAAblU/qpaqmJBSEUcGECVG-nX7hL4ut5VrOU82QCLcB/s400/Scotland%2521_Vol2_front_words.jpg (http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html)
Which is also available in Kindle form:
https://www.amazon.com/dp/B07Q8XHBL2
More... (http://barclayperkins.blogspot.com/2023/11/lets-brew-1879-william-younger-no-2.html)