A feature of some Younger beers of this period is the complete absence of local ingredients, other than water and yeast. The malt is simply listed as “foreign”, while the hops are described as “Bohemian” and “Saaz”.
No. 4 is very heavily hopped with good quality, low alpha hops. Something which can have a magical effect. There’s also extremely heavy dry hopping. All those factors taken together imply that this beer might well have been allowed to age for a while before sale. I’d go for 3 to 6 months. Not too long, as it doesn’t really have the gravity to spend years maturing.
| 1868 William Younger No. 4 Ale Export | ||
| pale malt | 15.75 lb | 100.00% |
| Saaz 90 min | 3.00 oz | |
| Saaz 60 min | 3.50 oz | |
| Saaz 20 min | 3.00 oz | |
| Saaz dry hops | 2.50 oz | |
| OG | 1068 | |
| FG | 1022 | |
| ABV | 6.09 | |
| Apparent attenuation | 67.65% | |
| IBU | 84 | |
| SRM | 6 | |
| Mash at | 154º F | |
| Sparge at | 185º F | |
| Boil time | 120 minutes | |
| pitching temp | 59º F | |
| Yeast | WLP028 Edinburgh Ale | |
The above is an excerpt from my excellent book on Scottish brewing:
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