Let's Brew - 1909 Maclay Table Beer 28/-

Now here’s a real oddity: a 20th-century Table Beer. The type had been pretty common at the start of the 19th century. However, when it disappeared as a tax category in 1830, it quickly disappeared from England. While in Scotland, in continued to be brewed. Albeit in quite modest quantities.

In Edwardian Britain a beer of under 2% ABV, such as this one, was pretty much treated as non-alcoholic. In England, no-one was brewing a beer this week in 1909.

For a Scottish beer, the grist is incredibly complex. With three malts: pale, amber and black malt. Something that you wouldn’t see at any other Scottish brewery, other than in Stout. As you’ll see in a moment, the Mild Ales have pretty much the same recipe. Making this essentially a type of very weak Mild.

There are no fewer than six types of hops. Hallertau from the 1905, 1906 and 1907 vintage; Californian from 1907, Farnham from 1908 and Worcester from 1905. 

1909 Maclay Table Beer 28/-
pale malt	3.00 lb	63.16%
amber malt	0.125 lb	2.63%
black malt	0.125 lb	2.63%
grits	1.00 lb	21.05%
No. 2 invert sugar	0.50 lb	10.53%
Cluster 120 min	0.25 oz
Hallertau 60 min	0.25 oz
Fuggles 30 min	0.50 oz
OG	1022
FG	1007
ABV	1.98
Apparent attenuation	68.18%
IBU	16
SRM	8
Mash at	146º F
after underlet	154º F
Sparge at	170º F
Boil time	90 minutes
pitching temp	63º F
Yeast	WLP028 Edinburgh Ale