Not that it’s that much stronger. Just 3º of gravity. And 0.2% ABV. So minimally stronger, really. Far smaller quantities were brewed than standard X Ale. For example, in this parti-gyle there were 241 barrels of X and just 45 barrels of SX.
The recipe, obviously, is identical to X Ale. Just the quantities are slightly larger. I find the inclusion of malt extract. Specifically, diastatic malt extract. Presumably, the enzymes are the reason for its inclusion.
Same hops as in X Ale. English from the 1958 and 1959 harvests.
| 1960 Youngs SX Ale | ||
| mild malt | 5.00 lb | 68.38% |
| crystal malt 150 L | 0.67 lb | 9.16% |
| flaked maize | 1.00 lb | 13.68% |
| pale malt extract | 0.1875 lb | 2.56% |
| No. 3 invert | 0.33 lb | 4.51% |
| caramel 500 SRM | 0.125 lb | 1.71% |
| Fuggles 105 min | 1.33 oz | |
| OG | 1034 | |
| FG | 1007 | |
| ABV | 3.57 | |
| Apparent attenuation | 79.41% | |
| IBU | 20 | |
| SRM | 19 | |
| Mash at | 150º F | |
| Sparge at | 170º F | |
| Boil time | 105 minutes | |
| pitching temp | 60º F | |
| Yeast | WLP002 English Ale | |
Listen to brewer John Hatch explain how they brewed at Youngs in the 1990s.
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