Knowing how most brewers operated in Scotland, I’m fairly certain that the majority of Scottish Brown Ales were standard Pale Ales coloured up at racking time. Perhaps with some extra primings added, too. The ones in the low 1030ºs look like they have a 70/- base, while those under 1030º look like 60/-.
There are a couple of outliers in the table: the stronger Murray example and Younger’s Double Century Ale. I assume that the former was intended for the Northeast of England, where that type of Brown Ale, in the form of Newcastle Brown or Vaux Double Maxim, was common. Not sure if Double Century Ale was marketed as a Brown Ale, but it falls nicely into this category.
I can’t see any huge stylistic difference with English versions. Though the colour was generally on the darker side. The attenuation is generally lower, 70% as opposed to 75% to 80% in England. Though there are examples of around 80%. Generally, the rate of attenuation seems to have been lower for all styles in Scotland.
|Scottish Brown Ale after WW II|
|Year||Brewer||Beer||Price per pint (d)||OG||FG||ABV||App. Atten-uation||colour|
|1949||Calder||Nut Brown Ale||22||1033.7||1011.6||2.86||65.58%||65|
|1950||Calder||Nut Brown Ale||24||1034.3||1011.4||2.96||66.76%||71|
|1949||McEwan||Nut Brown Ale||1029.5||1006||3.05||79.66%|
|1947||Steel Coulson||Brown Ale||1028.5||1005||3.05||82.46%|
|1949||Younger, Wm.||Brown Ale||14||1033.6||1011.2||2.90||66.67%||115|
|1950||Younger, Wm.||Brown Ale||22||1032.6||1011.4||2.74||65.03%||180|
|1954||Younger, Wm.||Double Century Ale||36||1056.6||1023.3||4.29||58.83%||80|
|Thomas Usher Gravity Book held at the Scottish Brewing Archive, document TU/6/11.|
|Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.|