Saturday, 27 October 2018

Let's Brew - 1948 Drybrough Burns Ale

In typical Scottish fashion, Drybrough only had the one recipe. From which they brewed three Pale Ales of varying degrees of wateriness and a Strong Ale, Burns. Named after the poet, not the facial hair.

There’s a little more black malt in this one, but otherwise it’s much the same recipe as the single-gyle 60/-. But with more oomph. Lot’s more oomph. Enough oomph to get you intoxicating after fewer than a dozen pints.

Though due to the rubbish degree of attenuation, it’s only a little over 5% ABV. You’d expect a beer of this gravity to be at least 6.5% ABV.


1948 Drybrough Burns Ale
pale malt 11.25 lb 70.87%
enzymic malt 1.75 lb 11.02%
black malt 0.125 lb 0.79%
flaked barley 1.50 lb 9.45%
malt extract 0.25 lb 1.57%
No. 2 invert sugar 1.00 lb 6.30%
Fuggles 90 min 1.25 oz
Goldings 30 min 1.25 oz
Goldings dry hops 1.00 oz
OG 1070
FG 1031
ABV 5.16
Apparent attenuation 55.71%
IBU 24
SRM 12
Mash at 145º F
Sparge at 165º F
Boil time 90 minutes
pitching temp 60º F
Yeast WLP028 Edinburgh Ale


You can find this recipe, along with literally hundreds of others, in my post-WW II British brewing:

http://www.lulu.com/content/paperback-book/austerity/23181344



1 comment:

ian B said...

How did they achieve the crazy attenuation? Boil isn't long, mash temp is reasonable.
Were they using Bernard's yeast at the time? Does it have lower attenuation than WLP028(Mcewans?) Is it available somewhere?