Saturday, 12 May 2018

Let's Brew - 1913 William Younger XXP

Just to show that William Younger XXP wasn't always a feeble beer, here's a version from just before WW I.

The gravity is much higher - a very reasonable 1056º - and the ABV over 5%. It's weird to think that were older drinkers in the 1950's who would have drunk this version of XXP in their youth. I can't imagine they were very happy with the changes.

Though there are some things about this recipe that perhaps aren't that great. For example, the massive percentage of grits. The hopping is also very modest for a beer of this gravity. The rate is lower than a London Mild of the same period.

The hops are a combination of Pacifics from the 1910 and 1912 crop, plus Kents from 1912. I've reduced the hopping in the recipe to account for their age.

1913 William Younger XXP
pale malt 7.00 lb 53.85%
grits 6.00 lb 46.15%
Cluster 120 mins 1.00 oz
Cluster 90 mins 0.50 oz
Fuggles 60 mins 0.50 oz
Goldings dry hops 0.50 oz
OG 1056
FG 1017
ABV 5.16
Apparent attenuation 69.64%
IBU 36
Mash at 150º F
Sparge at 160º F
Boil time 120 minutes
pitching temp 59º F
Yeast WLP028 Edinburgh Ale


John said...

It looks a little bit like an English predecessor of a US cream ale!

Anonymous said...

Refresh the memory of someone fairly new to the letter designations for beers... What is XXP? I've seen it as a porter but according to other things I've read it may be a Scottish IPA... or is it a pale ale??

Thanks in advance.

Ron Pattinson said...


in this case the P stands for Pale Ale. P, XP and and XXP in ascending order of gravity.