Being brewed early on in the conflict, the gravity hasn’t been reduced yet from its interwar strength. By the end of the war, the gravity was reduced to not much over 1030º. Or about as weak as beer got. Though a shitty level of attenuation leaves this beer not much over 3% ABV.
You’ve probably heard me bang on about how Scottish beers usually had no coloured malts in them at all. This beer is an exception, as there’s a tiny quantity of black malt. I assume just for colour. Other than that, it’s just base malt and sugar.
There were three types of sugar: Fison, Avona and invert. I’ve substituted No. 1 invert for all three. Perhaps No. 2 invert would be a better choice. I’ll leave that decision up to you.
Just one type of hops: English from the 1938 season. Not all that many of them, either. Leaving the finished beer at a mere 20 IBU.
It’s quite likely that this beer was coloured to several different shades through the addition of caramel at racking time.
| 1940 Drybrough P 60/- | ||
| pale malt | 7.00 lb | 89.06% |
| black malt | 0.04 lb | 0.51% |
| No. 1 invert sugar | 0.75 lb | 9.54% |
| malt extract | 0.07 lb | 0.89% |
| Fuggles 135 min | 0.50 oz | |
| Fuggles 60 min | 0.50 oz | |
| Goldings 30 min | 0.50 oz | |
| Goldings dry hops | 0.25 oz | |
| OG | 1036 | |
| FG | 1013 | |
| ABV | 3.04 | |
| Apparent attenuation | 63.89% | |
| IBU | 20 | |
| SRM | 7 | |
| Mash at | 151º F | |
| Sparge at | 170º F | |
| Boil time | 135 minutes | |
| pitching temp | 60º F | |
| Yeast | WLP028 Edinburgh Ale | |
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