I’ll make this clear from the start: this beer has no connection with modern 80/-. This is a Shilling Ale, the original type of Scottish Ale, more akin to an English Mild. While modern 80/- is a type of Pale Ale.
No complication in the grist, which is just 100% pale malt. Though there are two types of pale malt, 3.5 quarters from Scottish barley, 2 quarters from foreign. Which was a fairly typical mix. As the UK couldn’t grow enough malting barley to meet the needs of the brewing industry.
It was a similar story with hops, where imports were needed to match demand. That’s reflected in the hops used, where two-thirds are imported. There are equal quantities of Kent, Bavarian and Californian. Along with a quantity of spent hops. Even with those, the hopping rate is still a feeble 3 lbs per quarter (336 lbs) of malt. Which is mot much more than half of what you’d find in a London Mild Ale of the period.
No way this would have undergone any ageing. It’s far too lightly hopped.
| 1903 Binnie 80/- Ale | ||
| pale malt | 13.75 lb | 100.00% |
| Cluster 90 min | 0.50 oz | |
| Hallertau 60 min | 0.50 oz | |
| Fuggles 30 min | 0.50 oz | |
| Goldings dry hops | 0.25 oz | |
| OG | 1059 | |
| FG | 1020 | |
| ABV | 5.16 | |
| Apparent attenuation | 66.10% | |
| IBU | 20 | |
| SRM | 5 | |
| Mash at | 154º F | |
| Sparge at | 175º F | |
| Boil time | 90 minutes | |
| pitching temp | 62º F | |
| Yeast | WLP028 Edinburgh Ale | |
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