Let's Brew - 1909 Maclay PI 48/-

Maclay didn’t content themselves with brewing one watery Pale Ale. They also had a slightly less watery one, in the form of 48/-. 

It wasn’t a beer that was brewed very often. Probably because it wasn’t very much different from 42/- and 54/-. In fact, a lower degree of attenuation leaves the alcohol content exactly the same as in 42/-.

No fewer than five types of pale malt, two made from Oregon barley, and one each from Tunisia, Romania and Scotland. The Scottish accounting for only half a quarter out of 13.5 quarters.

The grist was essentially the same as all the other Pale Ales. Consisting of pale and amber malts, grits and sugar.

As with all the other Maclay beers, there were lots of different types of hops. Hallertau from the 1905, 1906 and 1907 harvests; Californian from 1907, Farnham from 1908 and Worcester from 1905.

1909 Maclay PI 48/-
pale malt	5.25 lb	66.14%
amber malt	0.1875 lb	2.36%
grits	1.50 lb	18.90%
No. 2 invert sugar	1.00 lb	12.60%
Cluster 120 min	0.50 oz
Hallertau 60 min	0.50 oz
Fuggles 30 min	1.00 oz
Goldings dry hops	0.25 oz
OG	1038
FG	1012
ABV	3.44
Apparent attenuation	68.42%
IBU	28
SRM	6
Mash at	146º F
after underlet	154º F
Sparge at	170º F
Boil time	120 minutes
pitching temp	61º F
Yeast	WLP028 Edinburgh Ale