This beer was a bit of a surprise. Robert Younger's rang consisted of loads of Pale Ales, dodgily produced Stout and a Strong Ale. That was the usual run of play in Scotland.
I’ve no idea how this beer was marketed. My guess is that it’s a bottled beer in the William Younger No. 3 category. But I could be totally wrong. That’s the problem when you’ve no information on the finished beer.
Though the large amount of caramel does make it pretty dark. The colour below is as brewed. Achieved by throwing all the caramel in the wort intended for this beer. I think. That looks like what it says in the brewing record. There’s always some magic in the parti-gyling together very different styles.
Note the presence of liquorice. Never seen that in anything but Porter or Stout before.
| 1960 Robert Younger Old Edinburgh Ale | ||
| pale malt | 7.00 lb | 72.09% |
| flaked maize | 1.50 lb | 15.45% |
| malt extract | 0.10 lb | 1.03% |
| No. 2 invert sugar | 0.75 lb | 7.72% |
| caramel 1000 SRM | 0.33 lb | 3.40% |
| liquorice | 0.03 lb | 0.31% |
| Fuggles 120 mins | 0.75 oz | |
| Goldings 60 mins | 0.75 oz | |
| OG | 1044 | |
| FG | 1016 | |
| ABV | 3.70 | |
| Apparent attenuation | 63.64% | |
| IBU | 22 | |
| SRM | 23 | |
| Mash at | 150º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1728 Scottish ale (McEwans) | |
Other Robert Younger recipes are available in my new book:
http://www.lulu.com/content/paperback-book/austerity/23181344
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2 comments:
How usual was the use of large amounts of maize? I thought Scottish brewers generally used sugar as their main adjunct - or was that something they grew out of in the 20th century?
qq,
I wouldn't call 15% maize a lot. That's a pretty normal amount both sided of the border. Most breweries in Scotland used both sugar and maize.
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