It’s all to do with the adjuncts. And the confusing columns and what exactly does the underlining of some numbers mean? I’m just going with my best guess.
One thing I know for certain is that this iteration contained rice. Presumably, in the form of flakes. And I’m almost certain that it also contained grits. But I could be wrong about the latter. I am right, then they must have still been performing a cereal mash. As it’s a bit essential when brewing with grits.
The barley for the malt came from England, Scotland and somewhere I can’t make out. But the chances are it was domestic rather than imported. All just pale malt, obviously, as this was a Scottish beer.
Just two types of Kent hops, one from the 1938 season and the other from 1939.
| 1940 William Younger XXPS | ||
| pale malt | 6.50 lb | 63.41% |
| grits | 1.75 lb | 17.07% |
| flaked rice | 2.00 lb | 19.51% |
| Fuggles 105 min | 0.75 oz | |
| Fuggles 30 min | 0.50 oz | |
| Goldings dry hops | 0.25 oz | |
| OG | 1044 | |
| FG | 1013 | |
| ABV | 4.10 | |
| Apparent attenuation | 70.45% | |
| IBU | 15.5 | |
| SRM | 4 | |
| Mash at | 153º F | |
| Sparge at | 160º F | |
| Boil time | 105 minutes | |
| pitching temp | 61º F | |
| Yeast | WLP028 Edinburgh Ale | |
Quite liked Wee Willie which I'd never seen in Scotland, when I moved to Liverpool. The local offie sold it. I suspect it was McEwans Pale Ale rebadged.
ReplyDeleteAny thoughts on that?
Tandleman,
ReplyDeletethat would depend on the date. My guess is that while Younger was still open it was a beer called PA internally and had an OG of 1030º.