I've decided to go it alone for a while. Because I realise how much some of you value the recipes. Kicking off with a preview of one of the recipes in The Homebrewer's Guide to Vintage Beer.
You may remember me banging on about what bollocks it was claiming Scottish brewers barely used hops, when Edinburgh and Alloa had been major centres of IPA brewing. So here's a Scottish IPA from the 1880's.
In one way, this recipe is a distinctively Scottish. In which way? The lack of sugar. An English IPA or Pale Ale recipe from this period would almost certainly have contained sugar. The Scots - like the Irish - weren't as enthusiastic in their use of sugar as the English. It's also quite low gravity, even for an IPA. A beer like Bass Pale Ale was around 10 points higher at 1065.
If you still believe any of the fantasy spread about Scottish beer, take a look at that pitching temperature. 59º F is nothing like the Lager-like temperatures some would have you believe Scottish beer was fermented at. It's the same pitching temperature that you'd see for an English beer.
The hop combination is also typically Scottish, in being a mix of American, Continental and English hops. Yes, they may not grow hops in Scotland, but they came up with this dead ingenious method of getting hold of them. They had these big wooden or metal things - ships I think they called them - that brought them in from elsewhere.
This recipe is for 6 US gallons.
|1885 Younger XP|
|pale malt 2 row||12.50 lb||100.00%|
|Cluster 90 min||2.00 oz|
|Spalt 60 min||2.00 oz|
|Goldings 30 min||2.00 oz|
|Mash at||152º F|
|Sparge at||163º F|
|Boil time||90 minutes|
|pitching temp||59º F|
|Yeast||WLP028 Edinburgh Ale|
Ther were also the equivalent of 1.25 ounces of dry hops (for 6 US gallons). It doesn't say which variety, but I'd go for Goldings or Spalt.