1951 Maclay PA 6d

To follow on from my recent video about Scottish 60/-, I thought I'd publish a recipe for a post-war version. Even better than that, it's a beer I drank myself. In fact, it's about the only Scottish-brewed 60/- I've ever drunk.

You might find the name confusing. 6d was the price this type of beer retailed for per pint between the wars. It would have been double that price by 1951, but the name remained. At least in the brew house. I'm sure that in pubs it was called either 60/- or Light.

The recipe is pretty typical for Scotland, with just a single type of malt, plus adjuncts and sugar. I say one type of malt. There were actually three, all of them pale malt. Having a blend of base malts was pretty typical in the UK. So that, when a supply of malt ran out and was substituted, there wouldn't be a sudden big change in the flavour of the beer.

The two sugars were No. 1 invert and something called DCS. I know that the latter was invert-based and dark, so I've substituted No. 3 invert. Caramel would have been added at racking time to take the colour to around 20 SRM. At least to some of the beer. Knowing what Scottish brewers were like, the chances are it was sold in every shade from as-brewed to almost black. All achieved through the addition of caramel at racking.

The two mashing temperatures are before and after an underlet.

There were three types of English hops, no vintage specified. 

1951 Maclay PA 6d
pale malt	5.50 lb	85.21%
flaked rice	0.33 lb	5.11%
No. 1 invert sugar	0.50 lb	7.75%
No. 3 invert sugar	0.125 lb	1.94%
Fuggles 90 min	0.50 oz
Fuggles 60 min	0.50 oz
Goldings 30 min	0.50 oz
Goldings dry hops	0.25 oz
OG	1030
FG	1012
ABV	2.38
Apparent attenuation	60.00%
IBU	21
SRM	4
Mash at	148/157º F
Sparge at	165º F
Boil time	90 minutes
pitching temp	61º F
Yeast	WLP028 Edinburgh Ale

 This is my recent video on the 60/- style: