What was the difference between the two XPs? The hopping rate. The standard version was hopped at around 8.25 lbs per quarter (336 lbs) of malt. While Special XP had 10.25 lbs per quarter. That tells me that Special was going to be matured longer before consumption. Possibly, because it was a beer for export.
The grist is the same as for the standard version: base pale malt and nothing else. Though there were three different types, all made from foreign barley. Two from the modern-day Turkey and one from Hungary
There were loads of different copper hops. Kent, American and Hallertau from the 1884 harvest, along with American and Spalt from 1882. As well as three types of dry hop: East Kent, Württemberg and American, all from the 1884 season.
This definitely looks like a stock or export beer. My guess is at least 12 months of secondary conditioning.
| 1884 William Younger Special XP | ||
| pale malt | 12.75 lb | 100.00% |
| Cluster 120 min | 1.50 oz | |
| Fuggles 60 min | 1.75 oz | |
| Hallertau 60 min | 1.25 oz | |
| Spalt 30 min | 0.75 oz | |
| Cluster dry hops | 0.50 oz | |
| Hallertau dry hops | 0.50 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1055 | |
| FG | 1014 | |
| ABV | 5.42 | |
| Apparent attenuation | 74.55% | |
| IBU | 71 | |
| SRM | 5 | |
| Mash at | 155º F | |
| Sparge at | 163º F | |
| Boil time | 120 minutes | |
| pitching temp | 59º F | |
| Yeast | WLP028 Edinburgh Ale | |
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