Yes, it’s coming along nicely. Scotland! vol. II, I mean. The results of my poll were quite confusing. 250 recipes came top with a third of the votes. So I’ve decided to go for 300, the only option that received no votes. That’s just the way I am. A contrary bastard.
Mild seems to have just melted away in Scotland after WW I. Replaced by 60/- Pale Ale, which may have been coloured up to look like Dark Mild. Though William Younger do seem to have stuck with brewing Mild longer than most.
Bizarrely – especially as Younger wasn’t much into the technique, in contrast to every other brewery in Scotland – this was parti-gyled with Expt, a strong Pale Ale. Though they were hopped separately, only sharing pre-boil worts.
You’ve probably noticed how dull Younger’s recipes were. Most don’t stretch any further than pale malt and grits. Lots and lots of luvverly grits. They must have had quite a grits silo, the quantities they used. And a big cooker, given the percentage of grits in every recipe.
Grits aside, this has a similar profile to an English Ordinary Mild in terms of ABV and bitterness levels. Not in terms of colour. Though, it being a Scottish beer, they probably coloured to every imaginable shade of brown.
bold
| 1933 William Younger XX | ||
| pale malt | 4.75 lb | 55.88% |
| grits | 3.75 lb | 44.12% |
| Cluster 90 min | 0.75 oz | |
| Fuggles 30 min | 0.75 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1037 | |
| FG | 1011 | |
| ABV | 3.44 | |
| Apparent attenuation | 70.27% | |
| IBU | 27 | |
| SRM | 3 | |
| Mash at | 156º F | |
| Sparge at | 160º F | |
| Boil time | 165 minutes | |
| pitching temp | 61º F | |
| Yeast | WLP028 Edinburgh Ale | |
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