The gravity has held up remarkably well, being just 8 points lower than at the start of the war. You wouldn’t be able to get many pints of it down before your legs went. Especially if you had become accustomed to watery wartime beer.
Though it wasn’t parti-gyled, the recipe is still basically the same as their Pale Ales. Drybrough, like many Scottish breweries, didn’t believe in having multiple recipes. Why bother, when one could work for any beer?
The one small difference with the Pale Ale recipe was that the percentage of sugar was a little lower: 5% rather than 8%. But the sugar types were identical, as were the proportions used: one third of each.
I wouldn’t pay too much attention to the colour value in the recipe below. Burns Ale would have been coloured up with caramel at racking time to 20-25 SRM.
|1944 Drybrough Burns Ale|
|pale malt||13.50 lb||77.34%|
|enzymic malt||0.33 lb||1.89%|
|chocolate malt||0.25 lb||1.43%|
|flaked barley||2.50 lb||14.32%|
|malt extract||0.125 lb||0.72%|
|No. 2 invert sugar||0.75 lb||4.30%|
|Fuggles 135 mins||1.00 oz|
|Fuggles 90 mins||1.00 oz|
|Goldings 30 mins||1.00 oz|
|Goldings dry hops||1.00 oz|
|Mash at||149º F|
|Sparge at||165º F|
|Boil time||135 minutes|
|pitching temp||61º F|
|Yeast||WLP028 Edinburgh Ale|