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

Not only did Maclay brew a piss-weak Mild, they also had a similarly puny Pale Ale. Though, if you’re to believe the brewery designation of IP, it’s sort of an IPA. One to dribe style Nazis insane.

Before WW I a Pale Ale this weak – not even quite 3.5% ABV – was something of an exception. Even at English country breweries, where beers were generally weaker, wouldn’t have a Pale Ale quite this feeble.

The grist is very idiosyncratic, with pale malt, amber malt and grits combining.  Maclay in this period seems to have been very keen on amber malt. Using it in both Mild and Pale Ales. I can’t emphasise enough how fucking weird this is for Scotland. Amber malt rarely even turns up in Stout.

Loads of different hops again. Hallertau from the 1905, 1906 and1907 Seasons; Californian from 1907, Farnham from 1908 and Worcester from 1905. 

1909 Maclay PI 42/-
pale malt	4.75 lb	64.41%
amber 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	0.75 oz
Goldings dry hops	0.25 oz
OG	1035
FG	1009
ABV	3.44
Apparent attenuation	74.29%
IBU	26
SRM	6
Mash at	146º F
after underlet	150º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	61.5º F
Yeast	WLP028 Edinburgh Ale