Wednesday, 16 October 2019

Let's Brew Wednesday - 1954 Drybrough Burns Ale

In the 1950’s, Scottish brewers continued to make small amounts of pretty strong beer. Certainly stronger than most of the beer you’d find in England. That’s the weird thing about Scottish brewing. Often its beers were both weaker and stronger than in England.

It’s a recurring theme in Scottish Beer. It was exactly the same in the middle of the 19th century, when brewers were turning out incredibly high-gravity beers as well as pretty weak Table Beers. In London, the beers tended to occupy more the middle ground, say 1050-1080º.

Burns Ale was, of course, just a very strong version of Drybrough’s Pale Ale recipe. The only one they had.

It’s quite odd that Drybrough were still using flaked barley. It was forced on brewers by the government during WW II as a replacement for flaked barley. Most dropped it again as soon as supplies of maize were restored. Maybe Drybrough liked it. On the other hand, they did stop using it in the late 1950s.

1954 Drybrough Burns Ale
pale malt 12.75 lb 77.86%
black malt 0.125 lb 0.76%
flaked maize 1.00 lb 6.11%
flaked barley 1.00 lb 6.11%
No. 2 invert sugar 1.25 lb 7.63%
malt extract 0.25 lb 1.53%
Fuggles 90 min 1.50 oz
Goldings 30 min 1.50 oz
Goldings dry hops 1.00 oz
OG 1073
FG 1024
ABV 6.48
Apparent attenuation 67.12%
IBU 31
SRM 12
Mash at 147º F
Sparge at 170º F
Boil time 90 minutes
pitching temp 62º F
Yeast WLP028 Edinburgh Ale

The above is an extract from the best book ever written on Scottish brewing, my Scotland! vol. 2:

1 comment:

Georgethebrewer said...

Nothing like the Burns Extra Special recipe I remember from the 1970s