It’s not a huge amount stronger than X. A mere 5º. If X was around the same strength as 60/-, XX would be a 70/-. Which, of course, didn’t exist.
The recipe is just as thrilling as that of X. Pale malt and a few Flgs of pat. I really wish I knew what that measure was. It must be pretty small, otherwise it would be measured in quarters or bushels. Feel free to throw in a few handfuls of black malt.
Four types of base malt were employed, one English, one Scottish and two foreign.
Not so many types of hops this time up. Just two: American from the 1884 crop and Kent from 1884. Plus, dry hops of an unspecified type.
| 1885 William Younger XX | ||
| pale malt | 13.00 lb | 100.00% |
| Cluster 120 min | 1.00 oz | |
| Fuggles 60 min | 1.00 oz | |
| Fuggles 30 min | 1.00 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1056 | |
| FG | 1012 | |
| ABV | 5.82 | |
| Apparent attenuation | 78.57% | |
| IBU | 42 | |
| SRM | 5 | |
| Mash at | 153º F | |
| Sparge at | 163º F | |
| Boil time | 120 minutes | |
| pitching temp | 60º F | |
| Yeast | WLP028 Edinburgh Ale | |
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3 comments:
Flg = flagon?
I don't know, but I think the comment here might be right that flg = flagon
https://barclayperkins.blogspot.com/2022/07/lets-brew-1885-william-younger-h-60.html
This suggests maybe flagon was a measure:
https://www.nms.ac.uk/explore-our-collections/collection-search-results/flagon-measure/28011
I'd be curious if the log means direct addition of patent malt or maybe a separate boil of black malt sufficient to make a small amount of dark liquid that was added, as talked about in the comments here.
http://barclayperkins.blogspot.com/2008/09/patent-malt-in-early-19th-century.html
Gordon Strong in various homebrew articles talked about doing a cold steep of the black malt to extract color and minimize the roast and astringent flavors, then adding the strained liquid to the boil.
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