For some reason, in my spreadsheet I have this listed as a Stock Ale. I’m not sure why. True, the hopping rate is higher than for XXX, which I list as a Mild Ale. But not a massive amount more. And, at around 7.5 lbs per quarter (336 lbs) of malt, not really hopped like a beer intended for long ageing.
Is the recipe any more interesting than the other X Ales? No. Just base malt and nothing else. Two types, mind you. One is described as “Sy” the other as “Hg”, Syrian and Hungarian, perhaps? Not totally sure about that. But I am that neither was made from Scottish barley.
Five different types of hops, all coming from the 1884 harvest: American, Californian, Württemberg, Spalt and Kent. Nice of them to throw in a few UK hops. They might well have been the only domestically-sourced ingredient, other than the water and yeast.
| 1885 William Younger XXXX | ||
| pale malt | 18.50 lb | 100.00% |
| Cluster 120 min | 2.00 oz | |
| Spalt 60 min | 2.00 oz | |
| Fuggles 30 min | 2.00 oz | |
| Goldings dry hops | 1.25 oz | |
| OG | 1080 | |
| FG | 1024 | |
| ABV | 7.41 | |
| Apparent attenuation | 70.00% | |
| IBU | 75 | |
| SRM | 6 | |
| Mash at | 152º F | |
| Sparge at | 163º F | |
| Boil time | 120 minutes | |
| pitching temp | 56º F | |
| Yeast | WLP028 Edinburgh Ale | |
1.080 seems an awfully low gravity for a XXXX. 50 years earlier this would probably have been a XX, I guess. Was this typical for the time or was the brewery or Scotland in general a bit lower in gravities than England?
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