No surprises in the grist. It’s just base malt and dextro-maltose. Not sure if that’s available at all. I’ve substituted No. 2 invert. The dextro-maltose implies that this was a beer intended for ageing.
As usual with Younger, there were quite a few different hops. American from the 1884 and 1885 harvests, along with Kent from 1884 and Württemberg from 1885.
Getting back to ageing, I reckon a minimum of twelve months. More likely 18 months plus. Which would have lowered the FG considerably. Raising the ABV to nigh on 10%.
| 1885 William Younger No. 2 | ||
| pale malt | 17.75 lb | 89.87% |
| No. 2 invert | 2.00 lb | 10.13% |
| Cluster 120 min | 3.00 oz | |
| Hallertau 60 min | 4.00 oz | |
| Fuggles 30 min | 3.00 oz | |
| Goldings dry hops | 1.50 oz | |
| OG | 1092 | |
| FG | 1027 | |
| ABV | 8.60 | |
| Apparent attenuation | 70.65% | |
| IBU | 108 | |
| SRM | 11 | |
| Mash at | 152º F | |
| Sparge at | 163º F | |
| Boil time | 120 minutes | |
| pitching temp | 57º F | |
| Yeast | WLP028 Edinburgh Ale | |
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