Let's Brew - 1879 William Younger XX

Though it was never a huge part of their business, William Younger brewed draught Mild Ales right through the 19th century and even into the 1950’s. Most Scottish brewers had abandoned the style after WW I.

By this point, Younger’s Milds were weaker than the equivalent London X Ale. In 1879, Whitbread X Ale had an OG of 1062º  and in 1880 Barclay Perkins XX Ale was 1079.5º . I’ve no idea why this should have happened. Though the Mild Ales of London were famous for being strong.

It’s difficult to read the brewing record, but it lists two different types of pale malt. My guess is that one was from UK barley and the other imported barley. At this date it would be unusual if all the malt had been made from British barley. The UK’s agriculture just couldn’t keep up with the brewing industry’s demand for raw materials.

British agriculture’s shortcomings are revealed by the presence of American hops, some of which are referred to as “American” and others “Californian’. My guess is that the former refers to East Coast hops, probably from New York State. It’s fairly well hopped for a moderate strength Mild.

1879 William Younger X
pale malt	10.25 lb	100.00%
Cluster 90 min	1.50 oz
Goldings 30 min	1.50 oz
Goldings dry hops	1.00 oz
OG	1044
FG	1010
ABV	4.50
Apparent attenuation	77.27%
IBU	54
SRM	4
Mash at	150º F
Sparge at	170º F
Boil time	90 minutes
pitching temp	61º F
Yeast	WLP028 Edinburgh Ale

You guessed it - this is yet another extract from my definitive book on Scottish brewing:

http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html