1984 Maclay Export

Seeing as we’ve had Maclay’s 60/- from the 1980’s, we may as well have the 80/-, as well.

The recipe is exactly the same, obviously. Maclay only had one recipe at this point. So exactly the same percentages of pale malt, malt extract, No. 1 Invert sugar and DCS. For the latter I’ve substituted No. 3 Invert. It seems a reasonable enough guess. Too match the colour of the original you’ll need to add some caramel. I’d guess it was around 8-10 SRM.

It’s a beer that I know I drank occasionally. Though, if it was available, my preference was the 60/-. A perfectly decent drinking beer. Which is exactly how it looks on paper. Not really sure what else I can tell you. Er, buy my new book. That’s a good one. This recipe isn’t in the books by the way.

1984 Maclay SPA
pale malt	7.75 lb	90.70%
malt extract	0.17 lb	1.99%
No. 1 invert	0.50 lb	5.85%
No. 3 invert	0.13 lb	1.46%
Cluster 90 min	0.50 oz
Fuggles 60 min	0.50 oz
Goldings 30 min	0.50 oz
Goldings dry hops	0.25 oz
OG	1039
FG	1011
ABV	3.70
Apparent attenuation	71.79%
IBU	24
SRM	5
Mash at	148/157º F
Sparge at	165º F
Boil time	90 minutes
pitching temp	60.5º F
Yeast	WLP028 Edinburgh Ale