Let's Brew - 1909 Maclay PI 54/-

Maclay didn’t content themselves with brewing one watery Pale Ale. They also had a slightly less watery one, in the form of 54/-. 

With a gravity of 1041º, it’s very weak for a pre-WW I Pale Ale. Though, obviously, not as bad as 42/-. A fairly poor level of attenuation leaves it under 3.5% ABV. At a time when pretty much everything brewed in London was over 5% ABV.

The grist is very much the same as that of 42/-. Which is pale and amber malt, grits and a sugar called Greenock. There’s a bit less amber malt and a few more grits. But nothing significant.

There’s a whole load of hops again. Hallertau from the 1905, Hallertau and 1907 harvests; Californian from 1907, Farnham from 1908 and Worcester from 1905. 

1909 Maclay PI 54/-
pale malt	5.50 lb	61.97%
amber malt	0.125 lb	1.41%
grits	2.25 lb	25.35%
No. 2 invert sugar	1.00 lb	11.27%
Cluster 120 min	0.50 oz
Hallertau 60 min	0.50 oz
Fuggles 30 min	1.00 oz
Goldings dry hops	0.25 oz
OG	1041
FG	1015
ABV	3.44
Apparent attenuation	63.41%
IBU	27
SRM	6
Mash at	147º F
after underlet	152º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	61.5º F
Yeast	WLP028 Edinburgh Ale