It has a pretty decent gravity of 1085º, though a poor rate of attenuation leaves it under 7% ABV. Which is pretty typical of Shilling Ales. They mostly have quite high finishing gravities.
Like the 60/- from the same year, the recipe is very simple. Though the two beers weren’t parti-gyled together, the recipes are pretty much the same. Two types of pale malt, one of which was Scottish. And that’s it for the grist.
There were three types of English hops: Kent, East Kent and Farnham. Pretty classy ones. With latter two generally being the most expensive types of hops. There’s no indication of the vintage of any of the hops.
| 1851 William Younger 80/- | ||
| pale malt | 26.25 lb | 100.00% |
| Goldings 90 min | 2.50 oz | |
| Goldings 60 min | 2.00 oz | |
| Goldings 30 min | 2.00 oz | |
| OG | 1085 | |
| FG | 1034 | |
| ABV | 6.75 | |
| Apparent attenuation | 60.00% | |
| IBU | 72 | |
| SRM | 8 | |
| Mash at | 154º F | |
| Sparge at | 184º F | |
| Boil time | 90 minutes | |
| pitching temp | 56º F | |
| Yeast | WLP028 Edinburgh Ale | |
Here's a short YouTube video I made about Eighty Shilling.
And here's a video about this specific recipe:
Posts
2 comments:
Lets say that I'm very confused by all these 80/- recipes and the statement that there was a big difference between an old style of 80/- and a more modern style, and that the original was a mild ale equivalent and the modern a pale ale.
Gathering the recipes following the 80/- tag I find that the only 'modern' recipe given is the 1944 Dryburghs.
The oldest, what me might call the 'type' is 1851 Youngers. 100% Pale Malt, 100% best quality English hops, OG 1085, 60% attenuation, 72 IBU, 8 srm.
Looking at the other 'old style' 80/-'s they are nothing like. 1903 Binnie's is the closest. 100% pale malt again. A mix of hops brings in a major change , OG 1059 is to be expected after 52 years, attenuation 66% is similar, 20 IBU is way down, indeed the 1851 Youngers is miles ahead of all others n this department, SRM 8 so overall similar to the type with changes being the hops and the bitterness.
The other 'old style' 80/-'s are all over the place, especially the grists. Attenuations are fairly consistent, 52% to 66%. Likewise bitterness, 17 to 30 and colour, 5 to 10 with 1913 Youngers as an outlier at 20.
All of these are 'old style' except for the 1944 Dryburghs. OG at 1041 puts it firmly in the modern camp, but then it was wartime, and otherwise it would probably it would have been higher. All pale malt, all English hops, brings it close to the 1851 example. 63% attenuation is almost bang on. Likewise 7 as the colour. Only the OG (the inevitable workings of time) and the bitterness show significant difference, and these are in any case not so diverse when compared with the other old style 80/-'s.
So where is the big dividing line between the old style 'mild ale' 80/-'s and the modern 'pale ale' ones? It appears to be more apparent then real.
The big dividing line is WW I. Shilling Ales essentially disappeared then.
The 1851 William Younger 80/- is a bit of an outlier in terms of hopping. But it is quite early and hopping was heavier back then. I've some more 80/- recipes coming up which may make things clearer.
Post a Comment