In line with general trends, there are now foreign hops in addition to those from England. The ones given in the recipe as Strisselspalt are from the Alsace, which at the time was part of France. A couple of years later it was annexed by the new German state. The change in ownership doesn’t appear to have troubled British brewers, who continued to buy hops from the region.
The rate of hopping for all Younger’s Stock Ales had fallen quite a bit since the early 1850’s, unlike the gravities, which had remained the same. The hopping rate per quarter of malt, which was 14-18 lbs in 1851, was down to 6-9lbs in 1868.
As with all Stock Ales, you really need to age it with Brettanomyces for at least six months. Longer, if you’re the patient type. The FG looks about correct for the end of primary fermentation. After proper ageing, it should end up at around 1020º.
|1868 William Younger XS Export Stock Ale|
|pale malt||21.50 lb||100.00%|
|Strisselspalt 90 min||1.25 oz|
|Goldings 60 min||2.50 oz|
|Goldings 40 min||2.50 oz|
|Saaz 20 min||1.75 oz|
|Goldings dry hops||0.75 oz|
|Mash at||154º F|
|Sparge at||185º F|
|Boil time||90 minutes|
|pitching temp||56º F|
|Yeast||WLP028 Edinburgh Ale|
The above is an excerpt from my excellent book on Scottish brewing:
Which is also available in Kindle form: