Saturday 15 October 2022

Let's Brew - 1885 William Younger XX

Not quite so many in this set, you’ll be pleased to hear. Logically enough, the next up is XX.

It’s not a huge amount stronger than X. A mere 5º. If X was around the same strength as 60/-, XX would be a 70/-. Which, of course, didn’t exist.

The recipe is just as thrilling as that of X. Pale malt and a few Flgs of pat. I really wish I knew what that measure was. It must be pretty small, otherwise it would be measured in quarters or bushels. Feel free to throw in a few handfuls of black malt.

Four types of base malt were employed, one English, one Scottish and two foreign.

Not so many types of hops this time up. Just two: American from the 1884 crop and Kent from 1884. Plus, dry hops of an unspecified type. 

1885 William Younger XX
pale malt 13.00 lb 100.00%
Cluster 120 min 1.00 oz
Fuggles 60 min 1.00 oz
Fuggles 30 min 1.00 oz
Goldings dry hops 0.50 oz
OG 1056
FG 1012
ABV 5.82
Apparent attenuation 78.57%
IBU 42
SRM 5
Mash at 153º F
Sparge at 163º F
Boil time 120 minutes
pitching temp 60º F
Yeast WLP028 Edinburgh Ale


3 comments:

Anonymous said...

Flg = flagon?

Anonymous said...

I don't know, but I think the comment here might be right that flg = flagon

https://barclayperkins.blogspot.com/2022/07/lets-brew-1885-william-younger-h-60.html

This suggests maybe flagon was a measure:

https://www.nms.ac.uk/explore-our-collections/collection-search-results/flagon-measure/28011

I'd be curious if the log means direct addition of patent malt or maybe a separate boil of black malt sufficient to make a small amount of dark liquid that was added, as talked about in the comments here.

http://barclayperkins.blogspot.com/2008/09/patent-malt-in-early-19th-century.html

Dan Klingman said...

Gordon Strong in various homebrew articles talked about doing a cold steep of the black malt to extract color and minimize the roast and astringent flavors, then adding the strained liquid to the boil.