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|
|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: