A weird parti-gyle

Keeping my blog true to its original purpose, here's another half-digested morsel from my research. Some of the really dull, monotonous research that I need to do. To be able to assemble all those really dull tables in my books.

That research was going through brewing records and extracting the information from it into a spreadsheet. Ingredients, gravities, fermentation temperatures. All the useful stuff. The result is as handy as the process obtaining it is tedious. Too tedious for me to recount here.

While I was doing that boring research, I did come across something unusual. A rather odd parti-gyle. Of a Pilsner and a Mild Ale.

Oh, it's William Younger we're talking about. Their Holyrood brewery, 1883. They were very early in the Lager game. Possibly because of the link with Carl Jacobsen, founder of Ny Carlsberg. He served an apprenticeship at Younger in the 1860s.

It's also odd that they should choose to parti-gyle this pair when almost everything else was being brewed single-gyle. There's nothing odd about the brew. It was mashed and boiled just like all their other beers. The only difference lay in the hops. Which were all Württemberg. While the other beers had a combination of Eat Kent, Hallertau, American and Californian.

The Pils and XXX are pretty much identical. Except the former wasn't dry hopped and was fermented much cooler: 41º F yo 52º F. Compared to 60º F to 70º F for XXX. And the fermentation took longer, 17 days compared to 10 for XXX. Was it fermented with Lager yeast? Yes. But only the Pils, not the XXX.

Interesting, eh?