Shut up about Barclay Perkins - 1851 William Younger X Mild Ale
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Deciding what does and doesn’t count as a Mild Ale in Scotland can be difficult. Unless the brewer was helpful enough to actually call the beer Mild.
Especially when, as at William Younger, the same brew would receive a Shilling or X designation depending on how it was packaged. One batch could magically become both 60/- and X at racking time. Anything filled into hogsheads and intended for bottling had a Shilling name, while what went into barrels for sale on draught had an X name.
There’s not much to say about the recipe, it being just pale malt and Goldings. One salient point about the process should be mentioned: the short boil. Contemporary London X Ales were very similar in other respects – OG and hopping rate – but had longer boils. In the case of Whitbread, the difference was just 15 minutes, but Barclay Perkins boiled their X Ale for a whopping 3 hours.
The true level of attenuation would have been higher, 1029º being the cleansing rather than racking gravity. I’d guess that the actual FG was 1020-1025º.
| 1851 William Younger X Mild Ale |
| pale malt |
16.75 lb |
100.00% |
| Goldings 75 min |
3.50 oz |
|
| Goldings 30 min |
3.50 oz |
|
| OG |
1072 |
|
| FG |
1029 |
|
| ABV |
5.69 |
|
| Apparent attenuation |
59.72% |
|
| IBU |
92 |
|
| SRM |
6 |
|
| Mash at |
153º F |
|
| Sparge at |
184º F |
|
| Boil time |
75 minutes |
|
| pitching temp |
57º F |
|
| Yeast |
WLP028 Edinburgh Ale |
|
This recipe - and more than 350 others - can be found in my definitive book on Scottish beer:
http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html
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