Let's Brew Wednesday - 1906 Drybrough PI 48/-

By the start of the 20th century, the mainstay of Scottish breweries was a range of Pale Ales at different strengths. Drybrough was no exception.

Bottom of the pile was PI 48/-. At just 1035º, it’s incredibly weak for a pre-WW I beer. It’s not even 3% ABV. You wouldn’t have come across any beer as weak as this in London. On account of beers as weak as this, average gravity in Scotland was several degrees lower than in England.

Typically for Scotland, there’s no malt other than the base pale malt. Though there were four different types of this malt. Slightly more than half was made from foreign barley, namely Bengazi from North Africa and Ushak from Eastern Turkey.

There’s also sugar. Both No.1 and No.2 invert. Along with a small amount of DXT, which I assume is caramel for colour correction.

Four types of English hops were used, two from the 1903 harvest and two from 1905. 

1906 Drybrough PI 48/-
pale malt	6.00 lb	76.73%
flaked rice	0.67 lb	8.57%
flaked maize	0.40 lb	5.12%
No. 1 invert sugar	0.33 lb	4.22%
No. 2 invert sugar	0.40 lb	5.12%
Caramel 500 SRM	0.02 lb	0.26%
Fuggles 120 mins	0.50 oz
Fuggles 90 mins	0.50 oz
Goldings 30 mins	0.50 oz
Goldings dry hops	0.50 oz
OG	1035
FG	1013
ABV	2.91
Apparent attenuation	62.86%
IBU	21
SRM	6
Mash at	148º F
Sparge at	168º F
Boil time	120 minutes
pitching temp	60.5º F
Yeast	WLP028 Edinburgh Ale