Now, Scottish Stouts could be pretty weird. Very weird, in fact. I’m looking at you William Younger, with your barely fermented spent hop Stouts.
This Stout is unusual for a couple of reasons. For a start, it’s incredibly weak from something claiming to be a Double Stout. Which I would expect to be around 1070º. The gravity here of just 1044º is pretty pathetic. That’s weak, even for a Porter. And, if it really wholesaled for 54/- a hogshead, that implies a gravity of at least 1050º.
The second area of oddness is in the grist. Which has 20% malted oats. For a beer that isn’t even billing itself as an Oat Stout. There’s a simple explanation for that: it was parti-gyled with their Oat Malt Stout.
In addition to pale and oat malt, there’s also black and amber malt. Rather a lot of black malt. Which is why the colour is so dark.
Lots of hops again. That seems to have been the Maclay way. Hallertau from the 1905, Hallertau and 1907 harvests; Californian from 1907, Farnham from 1908 and Worcester from 1905.
| 1909 Maclay DBS 54/- | ||
| pale malt | 5.25 lb | 53.16% |
| black malt | 1.00 lb | 10.13% |
| amber malt | 0.375 lb | 3.80% |
| malted oats | 2.00 lb | 20.25% |
| No. 2 invert sugar | 1.00 lb | 10.13% |
| caramel | 0.25 lb | 2.53% |
| linseed | 0.66 oz | |
| liquorice | 0.33 oz | |
| Cluster 120 min | 0.75 oz | |
| Hallertau 60 min | 0.75 oz | |
| Goldings 30 min | 1.50 oz | |
| OG | 1044 | |
| FG | 1013 | |
| ABV | 4.10 | |
| Apparent attenuation | 70.45% | |
| IBU | 55 | |
| SRM | 47 | |
| Mash at | 144º F | |
| after underlet | 154º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 60.75º F | |
| Yeast | WLP028 Edinburgh Ale | |
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