This is a beer of the most old-fashioned type of 60/-. That is, a Scottish Ale of what I call a Shilling Ale. Basically the Scottish equivalent of Mild Ale, but often sold bottled rather than on draught. Though I’ve never seen a 19th-century English Mild as weak as this beer. Down in London, they didn’t brew anything much under 1050º.
As usual, the hop varieties are a guess. The brewing record just lists them as Kent and Sussex. Feel free to change them around, as long as you stick with English ones.
I’m not going to bore you with too much chatter. It’s a simple beer, containing just pale malt and sugar. Which makes it typical of Scottish beer of this period. As does the crappy degree of attenuation.
|1894 Thomas Usher 60/-|
|pale malt||5.75 lb||74.19%|
|No. 2 invert sugar||2.00 lb||25.81%|
|Fuggles 90 min||0.50 oz|
|Fuggles 60 min||0.50 oz|
|Goldings 30 min||0.50 oz|
|Mash at||146º F|
|Sparge at||170º F|
|Boil time||120 minutes|
|pitching temp||60º F|
|Yeast||WLP028 Edinburgh Ale|
The above is an excerpt from my excellent book on Scottish brewing:
Which is also available in Kindle form: