Let's Brew Wednesday - 1851 William Younger 60/-

Another in my series of Sixty Shilling recipes. This time in the form of a mid-19th-century Shilling Ale.

It’s a good bit stronger than the Thomas Usher 60/- from 1885. That was only 1041.5º and 3.5% ABV. Whereas this is considerably higher in OG, though less highly-attenuated.

As is usual for recipes from the earlier decades of the 19th century, the recipe is very simple. Just two types of base malt, one of which was Scottish. Though sugar was already allowed at this point, it wasn’t much used. Especially in Scotland.

The hopping is pretty light for the period. Made up of a couple of different types of Kent and Farnham hops. The combination of light hopping and high FG must have left the finished beer rather sweet and full-bodied. 

1851 William Younger 60/-
pale malt	16.25 lb	100.00%
Goldings 105 min	1.00 oz
Goldings 60 min	1.00 oz
Goldings 30 min	1.00 oz
OG	1072
FG	1030
ABV	5.56
Apparent attenuation	58.33%
IBU	36
SRM	7
Mash at	151º F
Sparge at	184º F
Boil time	105 minutes
pitching temp	56º F
Yeast	WLP028 Edinburgh Ale

 

 

This is my short YouTube video about Sixty Shilling..