Let's Brew Wednesday - 1909 Maclay Mild 42/-

In the early 20th-century, there were still genuine Mild Ales being brewed in Scotland. Though WW I would change that, with Mild virtually becoming extinct north of the border.

There are a few very notable features of this beer. For starters, there’s the gravity. Which, at 1034º, looks like a post-WW II Mild. In England, most Milds were much stronger at this point. Though there are ones from breweries in more rural locations – for example, Adnams – with beers of a similar strength.

The grist is also unusual. Particularly in the use of around 20% grits. Most UK breweries employed maize in flaked form rather than grits. Which you might want to do, as grits require a cereal mash before normal mashing begins. And few English brewers would have roasted malts like amber and black malt in their Mild Ales.

The sugar is simply described as “inversion”, which I take to mean invert sugar. I’ve plumped for No. 2 invert. Just as a sort of neutral choice. It could have been No. 3, as it doesn’t appear in in the Pale Ales.

Now for the hops. Of which there are loads. Hallertau from the 1905, 1906 and 1907 harvests;  Californian from 1907, Farnham from 1908 and Worcester from 1905. 

1909 Maclay Mild 42/-
pale malt	4.50 lb	61.02%
amber malt	0.25 lb	3.39%
black malt	0.125 lb	1.69%
grits	1.50 lb	20.34%
No. 2 invert sugar	1.00 lb	13.56%
Cluster 120 min	0.50 oz
Hallertau 60 min	0.50 oz
Fuggles 30 min	1.00 oz
OG	1034
FG	1013
ABV	2.78
Apparent attenuation	61.76%
IBU	28
SRM	10
Mash at	146º F
after underlet	150º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	61º F
Yeast	WLP028 Edinburgh Ale