Rather confusingly, 54/- M is quite a bit stronger than 60/- B. I’m guessing that the “M” stands for Mild. But no idea why that would make it stronger. Maybe I’m looking at this the wrong way, expecting consistency in brewhouse names. Especially in Scotland.
The recipe is exactly the same for 60/- B. Because the two were parti-gyled together. The Scots were dead keen on parti-gyling. Other than William Younger. Reaching its pinnacle after WW I, when breweries, such as Maclay, just had one recipe.
Which doesn’t leave much more to say. Other than this is just a soup-up version of 60/- B.
| 1885 Thomas Usher 54/- M | ||
| pale malt | 4.25 lb | 32.69% |
| Munich malt | 7.25 lb | 55.77% |
| No. 2 invert sugar | 1.50 lb | 11.54% |
| Cluster 120 min | 1.75 oz | |
| Strisselspalt 30 min | 1.25 oz | |
| Goldings dry hops | 0.25 oz | |
| OG | 1062 | |
| FG | 1023 | |
| ABV | 5.16 | |
| Apparent attenuation | 62.90% | |
| IBU | 44 | |
| SRM | 11 | |
| Mash at | 152º F | |
| Sparge at | 175º F | |
| Boil time | 120 minutes | |
| pitching temp | 59º F | |
| Yeast | WLP028 Edinburgh Ale | |
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