Let's Brew - 1909 Maclay Mild 56/-

In addition to their watery 42/- Mild, Maclay also had a much stronger version, 64/- Mild. Which is interesting. As this beer is stronger than most Milds of the time, about the equivalent of a provincial English XXX.

Surprisingly, it was brewed in much larger quantities than 42/-. Around 70 barrels at a time, compared to 30 barrels of 42/-. Though still far less than the popular Pale Ales.

There’s not a huge deal to say about the recipe, this being parti-gyled with the 42/- we’ve already seen.

You’ve probably noticed the really shit level of attenuation. A bit under 60%. There are examples with a slightly lower FG of 1023º or 1024º. Not that it makes the rate of attenuation that much better. A couple of weeks in cask before consumption would have reduced the gravity a little more. Though that still wouldn’t have had that much impact on the attenuation.

1909 Maclay Mild 56/-
pale malt	8.75 lb	66.67%
amber malt	0.50 lb	3.81%
black malt	0.125 lb	0.95%
grits	2.50 lb	19.05%
No. 2 invert sugar	1.25 lb	9.52%
Cluster 120 min	0.75 oz
Hallertau 60 min	0.75 oz
Fuggles 30 min	1.50 oz
OG	1061
FG	1025
ABV	4.76
Apparent attenuation	59.02%
IBU	36
SRM	12
Mash at	146º F
after underlet	150º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	61º F
Yeast	WLP028 Edinburgh Ale