There’s not a great deal to the recipe, which is also typically Scottish. Mostly pale malt with a bit of sugar and, some flaked maize. There’s also a proprietary sugar called DCS. No idea what that is, so I’ve just increased the quantity of No. 1 invert. And a touch of malt extract. But it’s really just a variation on a theme. Styrian Golding and English hops.
As for colour, the one in the recipe is as brewed. The versions I drank were around 20-25 SRM. Feel free to colour it with caramel to any shade you fancy.
| 1966 Maclay PA 6d | ||
| pale malt | 5.00 lb | 75.28% |
| flaked maize | 0.75 lb | 11.29% |
| malt extract | 0.125 lb | 1.88% |
| No. 1 invert sugar | 0.75 lb | 11.29% |
| caramel 5000 SRM | 0.02 lb | 0.26% |
| Styrian Goldings 90 mins | 0.50 oz | |
| Fuggles 60 mins | 0.50 oz | |
| Goldings 30 mins | 0.50 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1030 | |
| FG | 1012 | |
| ABV | 2.38 | |
| Apparent attenuation | 60.00% | |
| IBU | 23 | |
| SRM | 11 | |
| Mash at | 148º F | |
| Sparge at | 165º F | |
| Boil time | 90 minutes | |
| pitching temp | 61º F | |
| Yeast | WLP028 Edinburgh Ale | |
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