Wednesday 15 March 2017

1984 Maclay Export

Seeing as we’ve had Maclay’s 60/- from the 1980’s, we may as well have the 80/-, as well.

The recipe is exactly the same, obviously. Maclay only had one recipe at this point. So exactly the same percentages of pale malt, malt extract, No. 1 Invert sugar and DCS. For the latter I’ve substituted No. 3 Invert. It seems a reasonable enough guess. Too match the colour of the original you’ll need to add some caramel. I’d guess it was around 8-10 SRM.

It’s a beer that I know I drank occasionally. Though, if it was available, my preference was the 60/-. A perfectly decent drinking beer. Which is exactly how it looks on paper. Not really sure what else I can tell you. Er, buy my new book. That’s a good one. This recipe isn’t in the books by the way.

1984 Maclay SPA
pale malt 7.75 lb 90.70%
malt extract 0.17 lb 1.99%
No. 1 invert 0.50 lb 5.85%
No. 3 invert 0.13 lb 1.46%
Cluster 90 min 0.50 oz
Fuggles 60 min 0.50 oz
Goldings 30 min 0.50 oz
Goldings dry hops 0.25 oz
OG 1039
FG 1011
ABV 3.70
Apparent attenuation 71.79%
IBU 24
Mash at 148/157º F
Sparge at 165º F
Boil time 90 minutes
pitching temp 60.5º F
Yeast WLP028 Edinburgh Ale

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