The style police may be reaching for their guns when I explain that Scottish IPA definitely was a thing. And this is an example of it. An IPA brewed in Edinburgh, with a particularly Scottish twist. Because it has lots of Scottish ingredients? Er, not really.
Of the three types of base malt, slightly less than a third was made from Scottish barley. The rest is described as “Oder”. Which I assume means it comes from Central Europe.
It’s a very international beer when it come to ingredients. The hops came from three different countries: England (East Kent Goldings), Bohemia and America. All from the 1880 harvest, except for half of the Americans.
On the subject of hopping, it is fairly heavy, at over 100 (calculated) IBU. But nothing out of the ordinary for an IPA of the day.
This looks very much like a Stock IPA to me. So, a year or so in trade casks. (I know it was racked into mostly hogsheads and barrels, as well as a few kilderkins.) Along with our old mate Brettanomyces.
| 1881 William Younger XXP | ||
| pale malt | 14.75 lb | 100.00% |
| Cluster 140 min | 4.00 oz | |
| Saaz 60 min | 2.50 oz | |
| Goldings 30 min | 1.25 oz | |
| Goldings dry hops | 2.25 oz | |
| OG | 1060 | |
| FG | 1012 | |
| ABV | 6.35 | |
| Apparent attenuation | 80.00% | |
| IBU | 118 | |
| SRM | 5.1 | |
| Mash at | 157º F | |
| Sparge at | 163º F | |
| Boil time | 140 minutes | |
| pitching temp | 59º F | |
| Yeast | WLP028 Edinburgh Ale | |
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