Being expected to last for years, Stock Ales were hopped more heavily than the equivalent Shilling Ale. S and XS were the Stock equivalents of 100/- and 120/-, respectively, the main difference being that they contained double the amount of hops.
There’s some overlap between the higher value Shilling Ales and Stock Ales. Half of the batch of 1868 XXS below, for example, was packaged as 140/-. As these stronger Shilling Ales were already heavily hopped, there was no real difference with the Stock Ale recipe. Presumably the only difference was how quickly the beer was sold.
The hopping rate declined over time, though, admittedly, it did start at a ridiculously high level. Even in 1868, with 3 lbs or more per barrel, they weren’t lightly hopped beers.
|William Younger Stock Ales in 1849|
|Date||Year||Beer||OG||FG||ABV||App. Atten-uation||lbs hops/ qtr||hops lb/brl|
|William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/3.|
|William Younger Stock Ales 1851 - 1868|
|Year||Beer||OG||FG||ABV||App. Atten-uation||lbs hops/ qtr||hops lb/brl|
|William Younger brewing records held at the Scottish Brewing Archive, document numbers WY/6/1/2/5, WY/6/1/2/14 and WY/6/1/2/21.|
The above is an excerpt from my excellent book on Scottish brewing:
Which is also available in Kindle form: