Blog Tracker
17-01-2024, 08:50
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/01/lets-brew-wednesday-1885-william.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb9erFmNL1qCPwihUaYnoGh0MPHmu8A6-DkOUeLL-1VIfK9NmTUtGD1UB6W07cbuRp-6BdqPni8vl6mRO9IzIIqWQOtK6x4Z74k6slhWQJVusVlK9gRvi 1e4GFxgItiwcIO4CjN_C6PhMMMWB7cPzQYS0DC0ehrFjLWw1w5 jxcvZ_6FNVsjP2fO0VsKmo/w321-h400/Younger_90_Sparkling_Ale_3.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb9erFmNL1qCPwihUaYnoGh0MPHmu8A6-DkOUeLL-1VIfK9NmTUtGD1UB6W07cbuRp-6BdqPni8vl6mRO9IzIIqWQOtK6x4Z74k6slhWQJVusVlK9gRvi 1e4GFxgItiwcIO4CjN_C6PhMMMWB7cPzQYS0DC0ehrFjLWw1w5 jxcvZ_6FNVsjP2fO0VsKmo/s768/Younger_90_Sparkling_Ale_3.JPG)
No, this isn't another recipe from "Scotland! vol. 2" (https://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html), my award-winning book on Scottish brewing. It's a preview from "Free!", about brewing 1880-1914. A book I keep working away on in the background.
179 recipes I've written for it, so far. I've been chipping away at them. I know from past experience that I don't want to be left with hundreds of recipes to write when the rest of the book is just about done.
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/2024/01/lets-brew-wednesday-1885-william.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb9erFmNL1qCPwihUaYnoGh0MPHmu8A6-DkOUeLL-1VIfK9NmTUtGD1UB6W07cbuRp-6BdqPni8vl6mRO9IzIIqWQOtK6x4Z74k6slhWQJVusVlK9gRvi 1e4GFxgItiwcIO4CjN_C6PhMMMWB7cPzQYS0DC0ehrFjLWw1w5 jxcvZ_6FNVsjP2fO0VsKmo/w321-h400/Younger_90_Sparkling_Ale_3.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb9erFmNL1qCPwihUaYnoGh0MPHmu8A6-DkOUeLL-1VIfK9NmTUtGD1UB6W07cbuRp-6BdqPni8vl6mRO9IzIIqWQOtK6x4Z74k6slhWQJVusVlK9gRvi 1e4GFxgItiwcIO4CjN_C6PhMMMWB7cPzQYS0DC0ehrFjLWw1w5 jxcvZ_6FNVsjP2fO0VsKmo/s768/Younger_90_Sparkling_Ale_3.JPG)
No, this isn't another recipe from "Scotland! vol. 2" (https://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html), my award-winning book on Scottish brewing. It's a preview from "Free!", about brewing 1880-1914. A book I keep working away on in the background.
179 recipes I've written for it, so far. I've been chipping away at them. I know from past experience that I don't want to be left with hundreds of recipes to write when the rest of the book is just about done.
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/2024/01/lets-brew-wednesday-1885-william.html)