It was brewed at their Holyrood Brewery, the younger of their two plants at the bottom end of the Royal Mile. Originally, it was built to brew Pale Ale and was fitted out with Burton unions.
What the hell does XXPQ stand for? Well, XXP is the beer name. It started as the stronger of their two IPAs, but a century or so of gravity erosion had knocked it down from 1060º to 1033º. And the name changed from IPA to 60/-.
What about the Q? That’s the colour indicator. According to an internal brewery document, it’s 47º Lovibond or about 12 SRM. I suspect you’ll need to use dark candy sugar to hit that.
It’s not a very complicated grist: pale malt, flaked maize and sugar. Though high compared to most English beers, the percentage of maize looks very reasonable compared to the 40% grits Younger’s pre-WW II recipes contained. The hopping is extremely light. Lighter than in many Mild Ales.
The poor degree of attenuation probably left it with a little body, despite the very modest gravity. The Scots had a habit of having quite similar FGs for all their Pale Ales, whatever the OG.
| 1958 William Younger XXPQ | ||
| pale malt | 4.50 lb | 62.07% |
| flaked maize | 1.75 lb | 24.14% |
| cane sugar | 0.75 lb | 10.34% |
| candy sugar | 0.25 lb | 3.45% |
| Fuggles 90 mins | 0.50 oz | |
| Fuggles 60 mins | 0.25 oz | |
| Goldings 30 mins | 0.25 oz | |
| Goldings dry hops | 0.125 oz | |
| OG | 1033 | |
| FG | 1012 | |
| ABV | 2.78 | |
| Apparent attenuation | 63.64% | |
| IBU | 15 | |
| SRM | 3 | |
| Mash at | 149º F | |
| Sparge at | 160º F | |
| Boil time | 90 minutes | |
| pitching temp | 61º F | |
| Yeast | WLP028 Edinburgh Ale | |
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