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Younger's No 3 (1868 recipe) 23l

259 calories 25.3 g 330 ml
Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 120 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Kristen England
Calories: 259 calories (Per 330ml)
Carbs: 25.3 g (Per 330ml)
Created Saturday September 24th 2016
Amount Fermentable Cost PPG °L Bill %
6.78 kg United Kingdom - Maris Otter Pale6.78 kg Maris Otter Pale 38 3.75 83.6%
1.33 kg Belgian - Pale Ale1.33 kg Pale Ale 38 3.4 16.4%
8.11 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
88.97 g Fuggles88.97 g Fuggles Hops Leaf/Whole 4.98 Boil 120 min 44.19 22.6%
113.18 g Saaz113.18 g Saaz Hops Leaf/Whole 3.5 Boil 60 min 36.23 28.7%
102.89 g Saaz102.89 g Saaz Hops Leaf/Whole 3.5 Boil 20 min 19.94 26.1%
88.97 g Saaz88.97 g Saaz Hops Leaf/Whole 3.5 Dry Hop 0 days 22.6%
394.01 g / 0.00
Mash Guidelines
Amount Description Type Temp Time
16.3 L Main mash Temperature 67 °C 120 min
Starting Mash Thickness: 2.9 L/kg
Danstar - Nottingham Ale Yeast
1 Each
Attenuation (avg):
Optimum Temp:
14 - 21 °C
Fermentation Temp:
19 °C
Pitch Rate:
0.00 Yeast Pitch Rate and Starter Calculator

This is a transcript from Kristen England's blogpost.

Another very short explanation. What the Youngers logs have in extraordinary details for their brewing, all of the beers are very very simple. So, on to this awesome double IPA thing. A wee heavy little beastie indeed!

Grist – I haven’t used Golden Promise in quite a long time so I decided it was about time. You can absolutely use Maris Otter or really any other wonderful Englishy malt you’d like. I have come to really like two very different types of pale malts. My very favorite is the MFB pale malt. I’ve found that if you had to have one single malt to do really absolutely anything in the realm of beer, this would be more than adequate. Bitter, IPA, Pils, etc. On the other end of the spectrum, my other favorite malt for different reasons (mostly cost and its ability to play second fiddle extremely well) is Great Western pale malt. You’ll find a massive amount of American breweries use it for everything. I think it is very nice and does a great job, just not as good at everything that the MFB pale malt.

Hops – This beer, as can be seen, is about 3:1 or 4:1 Czech: English hops. The English ones can really be anything but I’d stay with a low alpha variety for the amount of greenery you need to add in. As for the Czech, I used 100% Saaz. Czech Saaz at that. Pivní Filosof, Evan Rail, Alistair Reece and I had a great conversation just a week or so ago about the ability to make a big hoppy beer using 100% Czech Saaz. This is pretty much that beer. The thought is/was that one can’t do it. You just can’t get that bitterness. This, is entirely untrue. What you will find is that the bitterness is very different. Its much less harsh. Additionally, I find the aroma is much much higher on this beer (all low AA% hop IPAs even) simply due to the fact of the vast amount of hop that goes in. More essential oils and such. If you need another reason to make this beer, do so for that fact. A big, crisp, dry IPA thingy with a butte tonne of low alpha hops.

Yeast – I really like the dry Nottingham for this beer. It dries out extremely well. Finishes quick. Its cheap! That being said, use what you like. A yeast cake would be good for those of you that don’t do starters well. Its very important you get enough yeast into this bugger to dry it out.

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  • Public: Yup, Shared
  • Last Updated: 2016-09-24 10:55 UTC
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