As with 60/- and 70/-, the gravity range is quite narrow, a degree or two either side of 1044º. It's very convenient if, like me, you trying to categorise beers. English beers are all over the place and I have to resort to artificial categorisations.
I'm pleased to see one example that has clearly been coloured darker: the Younger's keg Bitter. That was probably only 25, as brewed. To give you an idea of how dark 55 is, Bitter was 20-25, Dark Mild around 80, on that scale.
The Younger's beer came under different names. In Scotland, it was 80/- or Export, in England it was usually sold as IPA. Which is a bit odd as the IPA they brewed in the 19th century was called XXP, which by 1945 was the name of their 60/-, at least in the brewery.
Does anyone still brew a classic 80/-? I guess Belhaven must. And Caledonian.
Draught Scottish 80/- Pale Ale 1947 - 1960 | ||||||||
Year | Brewer | Beer | Price per pint (d) | OG | FG | ABV | App. Atten-uation | colour |
1951 | Maclay | Exp | 1043 | 1014 | 3.84 | 67.44% | ||
1964 | McEwans | Special | 20 | 1043.6 | 1007.6 | 4.50 | 82.57% | 20 |
1959 | Wm. Younger | Keg Bitter | 19 | 1043.7 | 1007.8 | 4.68 | 82.15% | 55 |
1960 | Wm. Younger | Younger's Bitter | 18 | 1043.9 | 1010.8 | 4.30 | 75.40% | |
1947 | Gordon & Blair | Pale Ale | 20 | 1045.5 | 1004.5 | 5.36 | 90.11% | |
1958 | Bernard | Special No. 1 | 1046 | 1013 | 4.28 | 71.74% | ||
Average | 19.3 | 1044.3 | 1009.6 | 4.49 | 78.23% | |||
Sources: | ||||||||
Thomas Usher Gravity Book held at the Scottish Brewing Archive, document number TU/6/11. | ||||||||
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002. | ||||||||
T & J Bernard's brewing records held at the Scottish Brewing Archive. | ||||||||
Maclay brewing record held at the Scottish Brewing Archive, document number M/6/1/1/28 | ||||||||
Which Beer Report, 1960, pages 171 - 173. |
9 comments:
https://www.ratebeer.com/beer/stewart-80/72638/
The Gordon & Blair beer seems quite strong for something dating from 1947.
James is spot on. The Stewart's 80/' is a delightful pint.
I'm wondering if you are lacking in brewer's caramel to color the beer, if you can juts boil down the first runnings instead?
Agree. We had Stewart 80/' at our Beer Festival in Ilkley mainly because our beer selector was called Stewart. It was a lovely pint.
It does. That final gravity is very low, i wonder what yeast they used
A Brew Rat,
pretty sure no-one in Scotland ever did that. If you don't have caramel, just don't do anything.
There are quite a few 80/– beers still about, at least in comparison to 70/- and 60/– which are moribund if not extinct. Stewarts as mentioned is a substitute for McEwan’s 80/– (if that's not damning it with faint praise) good enough to have replaced the former at the lagendary Diggers pub in Edinburgh. Caledonian have recently added more hops to theirs!
A Brew Rat, if you are doing a home brew version, fairly pure caramel is available in supermarkets in small bottles (as a gravy browning). Here in Australia we have stuff called Parisian Essence and on an Aussie Brewing Forum a UK member confirmed that his Morrison's sourced product was basically the same formulation. Couple of tsp in a 23L brew will darken nicely for milds etc - I always use it in Ron's recipes.
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