That William Younger introduced a new top of the range beer when gravities fell is a sign to me that the name really reflect the wholesale price.
160/- is a very powerful beer, with an OG even a little higher than 1859 140/-.
Not much to the recipe again. Just base malt and sugar. There are two types of sugar, DM and “sacch.”. I’m guessing that the latter is some sort of invert. But I could be wrong. “Saccharum” really just means sugar. I’ve gone with No. 1 invert.
Hops from both continental Europe and the USA again: Kent from the 1887 and 1888 seasons, Wurttemberg from 1887 and American from 1887 and 1888.
|1888 William Younger 160/-|
|pale malt||23.50 lb||90.38%|
|No. 1 invert sugar||1.25 lb||4.81%|
|Cluster 120 min||3.00 oz|
|Tettnanger 60 min||3.00 oz|
|Fuggles 30 min||3.00 oz|
|Mash at||150º F|
|Sparge at||163º F|
|Boil time||120 minutes|
|pitching temp||54º F|
|Yeast||WLP028 Edinburgh Ale|