They’re as insanely strong as the Shilling Ales, but more heavily hopped as they were intended to be aged. I’m not sure why Younger switched to using the English system of X’s for these beers. Though they weren’t used in quite the same way. XS is way stronger than an English X Ale.
Base malt remains the only element in the grist. The hops are different. All English: Kent., East Kent and Farnham. Mostly Farnham. As they were some of the most expensive hops, it’s a sign that this was aa high-class beer.
I forgot to mention the yeast. Younger at this point seemed to rarely use their own yeast. All of the beers so far were fermented using the yeast of Drybrough, another Edinburgh brewery. Swapping yeast seems to have been common in Edinburgh. It was simplified by the fact that so many breweries were located close to one another in the Old Town.
| 1858 William Younger XS | ||
| mild malt | 23.00 lb | 100.00% |
| Goldings 90 min | 3.75 oz | |
| Goldings 60 min | 3.75 oz | |
| Goldings 30 min | 3.75 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1102 | |
| FG | 1032 | |
| ABV | 9.26 | |
| Apparent attenuation | 68.63% | |
| IBU | 101 | |
| SRM | 9 | |
| Mash at | 152º F | |
| Sparge at | 190º F | |
| Boil time | 90 minutes | |
| pitching temp | 55º F | |
| Yeast | WLP028 Edinburgh Ale | |
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