Let's Brew Wednesday - 1884 William Younger No. 3

In addition to the strong Shilling Ales, William Younger also had a range of numbered Strong/Scotch Ales. Which seem to be inspired by the numbered Burton Ales of breweries like Bass and Truman. Originally, they ran from No. 1 to No. 4. But by the 1880s, only Nos. 1 to 3 remained.

No. 3 was by far the longest-lived, limping its way into the 21st century. What was the difference between No. 3 and 100/-? Not very much. The hopping rate is the same. And the only difference in the grist is the presence of a small amount of dextro-maltose. For which I’ve substituted No. 2 invert.

This was probably darkened with caramel. There’s nothing in the brewing record. But, it definitely was a little later. And there’s a No. 3 Pale, implying that this version must have been darker. A shade of 15 to 20 SRM would be my guess.

The presence of dextro-maltose, which would provide food for a slow secondary fermentation, implies to me that this was a Stock Ale. Probably aged for at least twelve months.

There were four types of hops: Kent, California, Württemberg, American, all from the 1883 harvest. 

1884 William Younger No. 3
pale malt	15.75 lb	92.65%
No. 2 invert	1.25 lb	7.35%
Cluster 150 min	3.00 oz
Hallertau 60 min	2.00 oz
Fuggles 30 min	1.00 oz
Goldings dry hops	1.25 oz
OG	1077
FG	1027
ABV	6.61
Apparent attenuation	64.94%
IBU	85
SRM	9
Mash at	153º F
Sparge at	163º F
Boil time	150 minutes
pitching temp	57º F
Yeast	WLP028 Edinburgh Ale