Let's Brew - 1905 Binnie 100/- Ale

What style would I call this? Shilling Ale, I guess. As it doesn’t really fit in with any modern style.  And, unlike 80/-, there isn’t a modern beer with the same name. Which, I suppose, at least removes any risk of confusion.

Compared to 80/-, it has an extremely complicated grist. With all of three different ingredients. Two of which are sugar. The brewing record lists one as “sugar” and the other “Sacc.” The latter being an abbreviation of saccharum, another word for sugar. I’ve assumed than Sacc is invert sugar and the other raw cane sugar. Only one type of pale malt this time, though.

Only two types of hops this time. Well, three if you count the spent hops, which make up almost a third of the total. The rest are Kent and Bavarian, with far more of the latter.

I imagine that the FG would have fallen a bit before consumption. Though not enough to stop it being very sweet. Full of malty goodness, I suppose. The hopping is far too low for any ageing longer than a couple of weeks.

1905 Binnie 100/- Ale
pale malt	12.75 lb	87.93%
No. 2 invert sugar	0.875 lb	6.03%
raw cane sugar	0.875 lb	6.03%
Hallertau 90 min	0.67 oz
Hallertau 60 min	0.67 oz
Fuggles 30 min	0.67 oz
Goldings dry hops	0.25 oz
OG	1068
FG	1034
ABV	4.50
Apparent attenuation	50.00%
IBU	21
SRM	7
Mash at	154º F
Sparge at	180º F
Boil time	90 minutes
pitching temp	61º F
Yeast	WLP028 Edinburgh Ale