Let's Brew Wednesday - 1948 Drybrough 60/-

Scottish Light, one of the most confusingly-named styles of beer. Because it was often pretty dark.

Drybrough, taken over my Watney, didn’t have the greatest reputation in their later years. When they became a Keg Heavy factory. With the odd drop of Keg Light, just to, er, lighten things up.

Enzymic malt features, as it did in many post-war beers. Though in much larger quantities here. The malt extract, on the other hand, is a typically minute quantity. As so often, there are loads of different sugars: 2 cwt Fison, 3 cwt CMM, 3 cwt Avona. And, as usual, I’ve refined them down to a single type of invert.

The presence of flaked barley is a hangover from the war years. Once restrictions were lifted and imports of maize were available again, brewers switch back to flaked maize.

Unusually, this batch was brewed single-gyle. Mostly 60/- was parti-gyled, either with Burns Ale of 54/- and XXP.

The hops were all English, from the 1946 and 1947 crop.

1948 Drybrough 60/-
pale malt	4.75 lb	70.16%
enzymic malt	0.75 lb	11.08%
black malt	0.05 lb	0.74%
flaked barley	0.67 lb	9.90%
malt extract	0.05 lb	0.74%
No. 2 invert sugar	0.50 lb	7.39%
Fuggles 90 min	0.50 oz
Goldings 30 min	0.50 oz
Goldings dry hops	0.50 oz
OG	1030
FG	1012
ABV	2.38
Apparent attenuation	60.00%
IBU	14
SRM	7
Mash at	145º F
Sparge at	165º F
Boil time	90 minutes
pitching temp	60º F
Yeast	WLP028 Edinburgh Ale

The above is an excerpt from my overly detailed look at post-war UK brewing, Austerity!

http://www.lulu.com/content/paperback-book/austerity/23181344

Which is now also available in Kindle format.