Let's Brew - 1966 Maclay PA 6d

To get you in the mood for the 1970s, here's a beer from the mid-1960s. A 60/-. Is it a Mild, is it a dark Pale Ale? Who gives a fuck? I don't any more. SO what if I thought it was a Dark Mild when I drank it?

There’s not a great deal to the recipe, which is also typically Scottish. Mostly pale malt with a bit of sugar and, some flaked maize. There’s also a proprietary sugar called DCS. No idea what that is, so I’ve just increased the quantity of No. 1 invert. And a touch of malt extract. But it’s really just a variation on a theme. Styrian Golding and English hops.

As for colour, the one in the recipe is as brewed. The versions I drank were around 20-25 SRM. Feel free to colour it with caramel to any shade you fancy.

1966 Maclay PA 6d
pale malt	5.00 lb	75.28%
flaked maize	0.75 lb	11.29%
malt extract	0.125 lb	1.88%
No. 1 invert sugar	0.75 lb	11.29%
caramel 5000 SRM	0.02 lb	0.26%
Styrian Goldings 90 mins	0.50 oz
Fuggles 60 mins	0.50 oz
Goldings 30 mins	0.50 oz
Goldings dry hops	0.50 oz
OG	1030
FG	1012
ABV	2.38
Apparent attenuation	60.00%
IBU	23
SRM	11
Mash at	148º F
Sparge at	165º F
Boil time	90 minutes
pitching temp	61º F
Yeast	WLP028 Edinburgh Ale