The gravity has fallen again. But the FG has remained the same, making it even less well attenuated than the 1885 version. Barely over 50%. Which must have made for a very sweet and sticky beer. Especially as the hopping rate has fallen again. Dropping from 5 lbs per quarter (336 lbs) in 1885 to just 3.5 Lbs in 1913.
Lots of changes in terms of the recipe. From no adjuncts in 1885 to over 40% grits. That’s quite a change. There’s barely any more base malt. It doesn’t sound like a great recipe with all that maize. I have tried a recreation of one Younger’s beer with a similar proportion of grits and it was much better than I expected.
Sugar has also appeared. Glucose is my guess. The brewing record just says “syrup”. I’ve guessed glucose, but it could also have been a type of invert. In addition, there’s caramel for colour correction. Which leaves this version looking like a dark Mild.
Three types of hops were used: Kent from the 1912 harvest and Pacific from 1910 and 1912.
| 1913 William Younger 80/- | ||
| pale malt | 6.50 lb | 51.42% |
| grits | 5.25 lb | 41.53% |
| glucose | 0.75 lb | 5.93% |
| caramel 2000 SRM | 0.14 lb | 1.11% |
| Cluster 135 min | 0.75 oz | |
| Cluster 60 min | 0.50 oz | |
| Fuggles 30 min | 0.25 oz | |
| OG | 1056 | |
| FG | 1027 | |
| ABV | 3.84 | |
| Apparent attenuation | 51.79% | |
| IBU | 30 | |
| SRM | 20 | |
| Mash at | 151º F | |
| Sparge at | 160º F | |
| Boil time | 135 minutes | |
| pitching temp | 59.5º F | |
| Yeast | WLP028 Edinburgh Ale | |
Here's a short YouTube video I made about Eighty Shilling.
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