1914 Drybrough PI

For a change of pace. And I because I queued up one post short to cover all my travels.

On the outbreak of war, Drybrough brewed three Pale Ales, in ascending order of strength: IP 48/-, IP and IP 60/-.

With a fairly modest gravity in the mid-1040’s, Drybrough’s PI was the equivalent of an English AK. Though it wasn’t as heavily hopped, as was becoming the case with all Scottish Pale Ales. Fullers AK, for example, also had an OG of 1044 in 1914. That had 1.36 lbs of hops per barrel while Drybrough PI had only 0.91 lbs. That’s a significant difference.

The grist is much like an English Pale Ale of the period: pale malt, flaked maize and sugar. The flaked rice is unusual, however. It does turn up occasionally in beers, mostly just after the 1880 Free mash Tun Act. Barclay Perkins, for example, used it for a while before switching to maize. I assume price was the reason for preferring maize.

The sugar in the original really was No. 1 and No. 2. Though there was also a very small amount of something described as “Dxt”. It’s probably dextrose, but the quantity is so small – 28 lbs spread over 132 barrels – that it’s not really worth worrying about.

 

1914 Drybrough PI
pale malt	8.25 lb	82.50%
flaked maize	0.50 lb	5.00%
flaked rice	0.50 lb	5.00%
no. 1 sugar	0.25 lb	2.50%
no. 2 sugar	0.50 lb	5.00%
Fuggles 120 min	0.50 oz
Goldings 60 min	0.50 oz
Goldings 30 min	0.50 oz
Goldings dry hop	0.50 oz
OG	1044
FG	1015
ABV	3.84
Apparent attenuation	65.91%
IBU	20
SRM	6
Mash at	149º F
Sparge at	175º F
Boil time	120 minutes
pitching temp	60º F
Yeast	WLP028 Edinburgh Ale