179 recipes I've written for it, so far. I've been chipping away at them. I know from past experience that I don't want to be left with hundreds of recipes to write when the rest of the book is just about done.
The best thing about 100/- is that there’s no modern beer with same name to cause confusion.
It took me a while to get my head around Scottish styles. Especially the Shilling Ales. Then I realised that they are just Ales. The weaker ones being Mild Ales, the stronger ones Stock Ales. It’s really that simple.
100/- is very similar to 60/- and 80/-, just a bit stronger. Three types of malt, with a little less than half made from Scottish barley, the rest from foreign. All very simple. It’s not going to last. By the end of the century Younger’s grists would look very different.
The hopping rate is about the same as for 60/- and 80/-. Consisting of Kent, Californian, Spalt and American, all from the 1884 crop.
| 1885 William Younger 100/- | ||
| pale malt | 17.25 lb | 100.00% |
| Cluster 120 min | 1.75 oz | |
| Spalt 60 min | 0.75 oz | |
| Fuggles 30 min | 1.50 oz | |
| OG | 1074 | |
| FG | 1024 | |
| ABV | 6.61 | |
| Apparent attenuation | 67.57% | |
| IBU | 52 | |
| SRM | 6 | |
| Mash at | 153º F | |
| Sparge at | 163º F | |
| Boil time | 120 minutes | |
| pitching temp | 56º F | |
| Yeast | WLP028 Edinburgh Ale | |
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2 comments:
Might be nice for some friendly brewer to make a full set of shilling ales from a single brewer round about the same year or so?
I've got a batch of this just finished conditioning, and I can highly recommend it. I used a mix of Chevalier and foor malted Marris Otter for the malt bill, but otherwise a stuck to the recipe. It's absolutely lovely. Thank you Ron.
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