It’s odd how names come around again. Younger’s Export was an early Scottish Pale Ale and a century later the term would again be used for a strong Pale Ale.
Just for the record, Export was probably considered an IPA in the day. But I’m going to refer to it as a Pale Ale, as I can’t be bothered to differentiate between the two. It saps my power, man. Younger rarely called a beer specifically IPA in their brewing records. But quite often did in advertisements or on labels.
Like all early Pale Ales it’s just a stack of pale malt and truckloads of top-quality English hops. The short boil could be an attempt to keep the colour as pale as possible. Or just because Younger preferred short boils. Some of their beers had even shorter boils.
The dry hops are my guess. It could even have been more.
| 1849 William Younger Export | ||
| pale malt | 14.00 lb | 100.00% |
| Goldings 80 min | 6.00 oz | |
| Goldings 30 min | 5.00 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1062 | |
| FG | 1015 | |
| ABV | 6.22 | |
| Apparent attenuation | 75.81% | |
| IBU | 126 | |
| SRM | 6 | |
| Mash at | 152º F | |
| Sparge at | 184º F | |
| Boil time | 80 minutes | |
| pitching temp | 56º F | |
| Yeast | WLP028 Edinburgh Ale | |
The above is an excerpt from my excellent book on Scottish brewing:
Which is also available in Kindle form:
https://www.amazon.com/dp/B07Q8XHBL2
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