Wednesday, 17 October 2018

1851 William Younger X Mild Ale

Deciding what does and doesn’t count as a Mild Ale in Scotland can be difficult. Unless the brewer was helpful enough to actually call the beer Mild.

Especially when, as at William Younger, the same brew would receive a Shilling or X designation depending on how it was packaged. One batch could magically become both 60/- and X at racking time. Anything filled into hogsheads and intended for bottling had a Shilling name, while what went into barrels for sale on draught had an X name.

There’s not much to say about the recipe, it being just pale malt and Goldings. One salient point about the process should be mentioned: the short boil. Contemporary London X Ales were very similar in other respects – OG and hopping rate – but had longer boils. In the case of Whitbread, the difference was just 15 minutes, but Barclay Perkins boiled their X Ale for a whopping 3 hours.

The true level of attenuation would have been higher, 1029º being the cleansing rather than racking gravity. I’d guess that the actual FG was 1020-1025º.

1851 William Younger X Mild Ale
pale malt 16.75 lb 100.00%
Goldings 75 min 3.50 oz
Goldings 30 min 3.50 oz
OG 1072
FG 1029
ABV 5.69
Apparent attenuation 59.72%
IBU 92
Mash at 153º F
Sparge at 184º F
Boil time 75 minutes
pitching temp 57º F
Yeast WLP028 Edinburgh Ale

This recipe - and more than 350 others - can be found in my definitive book on Scottish beer:

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