This batch of Strong Ale was brewed 7 months before the brewery stopped for good. They brewed a typical range for a Scottish brewer. Mostly Pale Ales:
| Beer | Style | OG |
| 54/- | Pale Ale | 1028 |
| 60/- | Pale Ale | 1030 |
| 70/- | Pale Ale | 1035 |
| 80/- | Pale Ale | 1043 |
| SS BA | Stout | 1030 |
Most of the recipe us as you’d expect: base malt, maize and sugar. There’s a weird one thrown in, though: liquorice. I’ve seen it in Stout recipes before, but never a Scotch Ale.
The colour, as usual in Scotland, mostly came from caramel. There’s no coloured malt of any description. The pale malt seems to have all been English. The hops were also all English, from the 1958 and 1959 seasons.
| 1960 Robert Younger Strong Ale | ||
| pale malt | 11.00 lb | 72.13% |
| flaked maize | 2.75 lb | 18.03% |
| No. 2 invert sugar | 1.25 lb | 8.20% |
| malt extract | 0.125 lb | 0.82% |
| caramel 2000 SRM | 0.125 lb | 0.82% |
| liquorice | 0.07 oz | |
| Fuggles 120 min | 1.25 oz | |
| Goldings 30 min | 1.25 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1070 | |
| FG | 1018 | |
| ABV | 6.88 | |
| Apparent attenuation | 74.29% | |
| IBU | 26 | |
| SRM | 21 | |
| Mash at | 150º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 61º F | |
| Yeast | WLP028 Edinburgh Ale | |
I was looking for something in Graham Greene's 1935 Stockholm-set novel England Made Me yesterday when I spotted this bit again: "They had their beers. 'Weak stuff,' Anthony said, 'you come to England and I'll show you. Could I put down a Younger now? I'd say I could. Or a couple of Stone's special. You don't need more than a couple."
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