The Scots brewed to a much larger range of gravities than English brewers. From super strong to super watery.
You might have found beers with gravities as low as 1040º in the English countryside, but not in London. A small provincial brewery wouldn’t have been brewing stuff at Imperial strength as well. Younger spanned the both. From the modestly-strengthed drinking Ales of the sticks, to the headiest beers of the capital.
At the lower end of the Shilling Ales, this would have been considered a Table Beer. More of a refreshment than an intoxicant. It’s a very straightforward beer, with a reasonable bitterness for its strength.
| 1879 William Younger 50/- | ||
| pale malt | 8.25 lb | 100.00% |
| Cluster 90 min | 1.00 oz | |
| Goldings 20 min | 1.00 oz | |
| Goldings dry hops | 0.75 oz | |
| OG | 1036 | |
| FG | 1007 | |
| ABV | 3.84 | |
| Apparent attenuation | 80.56% | |
| IBU | 35 | |
| SRM | 4 | |
| Mash at | 154º F | |
| Sparge at | 170º F | |
| Boil time | 105 minutes | |
| pitching temp | 59º F | |
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
Do you by chance have a breakdown of beers and where they were sold? pubs, delivered, bottles to go (store)? Might make for a sizable chart with so many beers...
ReplyDeletets,
ReplyDeletethe Scottish market was quite different to the English one. A lot of beer was sold in bottled form. The brewer filled it into hogsheads and half hogsheads and it was bottled by third parties or publicans.
I don't have any figures, I'm afraid.