I'll give you the usual warning about the colour. I'm not sure what the finished colour of this beer was. I do have colour analyses from the 1920's. One is 70 EBC the other 80 EBC. Definitely a dark shade of brown. Feel free to colour this beer as much as you like.
There's little doubt in my mind that No. 1 - and the similar products from other Scottish breweries - are the origin of Belgian Scotch Ale. The only difference being that the examples produced in Scotland (and England, oddly) for the Belgian market retained gravities at a pre-WW I level. So like this beer.
What did Younger themselves call this beer? Depends on which side of the border you were. It was marketed as Strong Ale in Scotland and Scotch Ale in England. Now here's another question: what would I call it? I can't see anything wrong with calling it Scotch Ale. Or Strong Ale for that matter. Or Barley Wine. All are equally valid. My personal preference would probably be Strong Ale. Nice and vague.
I'm intrigued by the level of hopping combined with a high FG. I don't think I've ever drunk anything quite like this. So, if you brew it, think about me. I'd be very grateful for a bottle or two.
I've not much to say this time. Straight on to Kristen . . . . . . . .
See the Youngers 1913 No. 3 for all the info you need. Hold 100% true for this one also. This is a beast, good luck!