Let's start with the Pale Ales, as they're so dull. The grists for all of them are identical, as they were all parti-gyled together. The small difference in the table are just discrepancies in individual batches. To me it looks very like an 1890's Pale Ale grist: just pale malt, invert sugar and flaked maize. Very dull, really. I'm not sure what to say except "Look at the absence of crystal malt again". Crystal malt in Pale Ales is much more recent than generally believed.
Now we've only the sugar babes left. I've seen some sugary beers in my time, but nothing quite like these ones. The Mild, Brown Ale and Stout all contain 5 types of sugar. Barbados and penang are presumably types of cane sugar. CDM is some sort of dark proprietary sugar, as is Caramax. Not sure about DF. Some other type of proprietary sugar.
I'm not sure I've come across a Stout with no type of roasted malt before. You have to wonder how Stout-like it was, especially as it was parti-gyled with the Mild. There was also a Mild parti-gyled with the Brown Ale. I can't imagine both milds were identical in flavour.
Scottish breweries in the 1930's, if Usher and Maclay are typical, must have had very simple malt stores, containing just a couple of different malts.
|Thomas Usher's grists in the 1930's|
|Date||Year||Beer||Style||OG||FG||ABV||pale malt||crystal malt||flaked maize||invert sugar||barbados/penang||CDM||Caramax||?? Sugar||cane sugar||DF sugar|
|20th Nov||1931||Brown Ale||Brown Ale||1055||1016.5||5.09||77.65%||3.53%||4.71%||4.71%||2.35%||2.35%||4.71%|
|6th Oct||1931||PA||Pale Ale||1034||1012||2.91||76.92%||12.82%||10.26%|
|6th Oct||1931||PA 60/-||Pale Ale||1040||1013||3.57||76.92%||12.82%||10.26%|
|5th Oct||1931||PA 70/-||Pale Ale||1047||1013.5||4.43||80.70%||12.28%||7.02%|
|12th Nov||1931||PA 80/-||Pale Ale||1055||1012.5||5.62||81.36%||11.86%||6.78%|
|2nd Oct||1931||Stout 80/-||Stout||1052||1023||3.84||64.29%||7.14%||4.76%||4.76%||2.38%||14.29%||2.38%|
|Thomas Usher brewing record document TU/6/6 held at the Scottish Brewing Archive|