This was another parti-gyle, but not with the 120/- we’ve just seen. This one was with its bigger brother 160/-.
The same two elements – base malt and “DM” sugar – were used as in 120/-. The proportions are a bit different. With 140/- having around 50% more sugar.
The hopping rate was higher than 120/- at 8.5 lbs per quarter of malt compared to 6.25 lbs. Which has a pretty big impact on the bitterness: 116 IBU to 76 IBU. (Those are calculated, of course.)
As was usual with William Younger, there were a shitload of different hops. Kent from the 1884 harvest, Californian from 1884, Bohemian from 1885, American from 1885 and American from 1884.
|1885 William Younger 140/-|
|pale malt||19.25 lb||88.51%|
|brown sugar||2.50 lb||11.49%|
|Cluster 150 min||4.75 oz|
|Fuggles 60 min||2.50 oz|
|Saaz 30 min||2.50 oz|
|Mash at||152º F|
|Sparge at||163º F|
|Boil time||150 minutes|
|pitching temp||56º F|
|Yeast||WLP028 Edinburgh Ale|
The hop utilisation must have been miserable, which is probably why the hops had enough ooomph left over to be re-boiled in weaker beers.
Do you think "DM sugar" is not dextrin-maltose then?
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