In the late 1840’s Younger was brewing Table Beer, a bit of Pale and Stock Ale, and bucket-loads of Shilling Ales.
They varied hugely in strength, from 42/- at 1043º to 160/- at 1134º. The main difference between the beers at the top and bottom end was the hopping. Up to 60/- was hopped at 4lbs per quarter of malt, 120/- upwards at 8-9 lbs. The two beers inbetween, 80/- and 100/-, seem to have been made in two variations. One with the higher level of hopping and one with the lower. This example is of the latter kind.
In English terms, this would be a strong Mild Ale that was a little light on the hops. 100% pale malt, as almost everything was at this point, and a few quality English hops. A London Mild of this strength would have contained about double the hops.
|1847 William Younger 100/-|
|pale malt||20.25 lb||100.00%|
|Goldings 70 min||1.75 oz|
|Goldings 30 min||1.50 oz|
|Mash at||151º F|
|Sparge at||184º F|
|Boil time||70 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: