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13-10-2012, 07:29
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http://2.bp.blogspot.com/-Pk-NNiHbefA/UHfGSogmMMI/AAAAAAAALtQ/R2uHVNIqSNY/s320/Maclays_3d_Export_Ale.jpg (http://2.bp.blogspot.com/-Pk-NNiHbefA/UHfGSogmMMI/AAAAAAAALtQ/R2uHVNIqSNY/s1600/Maclays_3d_Export_Ale.jpg)
Scotland. Do you remember Scotland? Used to one of my themes, before Lager and North America got in the way. Time for another foray north of the border.
This is going to be one of my fun tabley posts. I know you all love them so much. Should I start with some general bullshit or dive right into the table? Let's try some general crap first.
There's a good set of Maclay brewing records the Scottish Brewing Archive. They cover most of the 20th century, right up until the Thistle Brewery closed in the 1990's. They aren't in the usual Scottish format, which is a relief. The one line per brew style record. They're a total pain in the arse, as the ingredients are written in tiny letters as column headers. It's one of the reasons we're looking at Maclay and not Drybrough records today.
Though I'm not convinced that the records that remain are the official brewing books. The earliest one in the archive is in a ledger with proper pre-printed pages. All the rest are just scribbled into notebooks. Very classy. They look more like someone's personal brewing book. Many brewers seem to have kept their own records.
The good thing is that the handwriting is legible and they contain pretty much everything I look for, except boil times. I can live with that. At least I don't have to pore over each page with a magnifying glass.
Here's the table:
Maclay beers 1938 – 1939
Date
Year
Beer
Style
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
Pitch temp
max. fermen-tation temp
length of fermen-tation (days)
pale malt
no. 2 sugar
CWS sugar
flaked maize
6th Dec
1938
IPA 6d
IPA
1035
1014
2.78
60.00%
6.15
1.06
60º
65º
7
83.33%
16.67%
9th Dec
1938
IPA 7d
IPA
1042
1015
3.57
64.29%
5.00
0.95
60º
66º
7
78.57%
14.29%
7.14%
9th Dec
1938
IPA 6d
IPA
1038
1015
3.04
60.53%
5.00
0.86
60º
66º
7
78.57%
14.29%
7.14%
16th Dec
1938
IPA 6d
IPA
1038
1016
2.91
57.89%
5.00
0.83
60º
66º
7
76.92%
12.82%
2.56%
7.69%
16th Dec
1938
IPA 5d
IPA
1032
1014
2.38
56.25%
5.00
0.70
60º
65º
7
76.92%
12.82%
2.56%
7.69%
23rd Dec
1938
IPA 7d
IPA
1045
1017
3.70
62.22%
5.00
0.98
60º
64.5º
7
78.57%
14.29%
7.14%
23rd Dec
1938
IPA 6d
IPA
1038
1014
3.18
63.16%
5.00
0.83
60º
63º
7
78.57%
14.29%
7.14%
28th Dec
1938
SA
Strong Ale
1075
1028
6.22
62.67%
5.00
1.65
60º
69º
10
77.42%
12.90%
9.68%
28th Dec
1938
IPA 6d
IPA
1038
1015
3.04
60.53%
5.00
0.84
61.5º
67º
8
77.42%
12.90%
9.68%
10th Jan
1939
PA 6d
Pale Ale
1038
1014
3.18
63.16%
5.00
0.86
60.6º
65º
7
76.92%
15.38%
7.69%
10th Jan
1939
PA 5d
Pale Ale
1032
1013
2.51
59.38%
5.00
0.72
61º
65.5º
7
76.92%
15.38%
7.69%
20th Jan
1939
PA 6d
Pale Ale
1038
1013
3.31
65.79%
5.08
0.84
61º
67º
7
83.33%
16.67%
31st Jan
1939
PA 6d
Pale Ale
1038
1014
3.18
63.16%
4.00
0.65
60.5º
67º
7
76.92%
15.38%
7.69%
31st Jan
1939
PA 5d
Pale Ale
1032
1012
2.65
62.50%
4.00
0.55
59º
64º
7
76.92%
15.38%
7.69%
7th Feb
1939
PA 7d
Pale Ale
1043
1015
3.70
65.12%
4.00
0.74
60º
67º
7
78.57%
14.29%
7.14%
7th Feb
1939
PA 6d
Pale Ale
1038
1014.5
3.11
61.84%
4.00
0.65
60.5º
67.5º
7
78.57%
14.29%
7.14%
21st Feb
1939
PA 7d
Pale Ale
1043
1014
3.84
67.44%
4.00
0.73
60º
67º
7
78.57%
14.29%
7.14%
21st Feb
1939
PA 6d
Pale Ale
1038
1017
2.78
55.26%
4.00
0.65
60º
67.5º
8
78.57%
14.29%
7.14%
3rd May
1939
SA
Strong Ale
1089
1030
7.81
66.29%
5.00
1.90
60º
72º
9
77.42%
12.90%
9.68%
3rd May
1939
PA 6d
Pale Ale
1038
1015.25
3.01
59.87%
5.00
0.81
60.5º
68º
7
77.42%
12.90%
9.68%
18th Jul
1939
PA 6d
Pale Ale
1038
1011.5
3.51
69.74%
6.00
1.00
60º
69.5º
7
76.92%
15.38%
7.69%
18th Jul
1939
PA 5d
Pale Ale
1032
1010
2.91
68.75%
6.00
0.84
60º
68.5º
7
76.92%
15.38%
7.69%
Source:
Document number M/6/1/1/3 held at the Scottish Brewing Archive
http://1.bp.blogspot.com/-6GD78V32HVk/UHe-4jT7CRI/AAAAAAAALrw/0MmKunOAWqw/s320/Maclay_beers_1938_1939.jpg (http://1.bp.blogspot.com/-6GD78V32HVk/UHe-4jT7CRI/AAAAAAAALrw/0MmKunOAWqw/s1600/Maclay_beers_1938_1939.jpg)
Time for analysis now, I suppose. First point: note how in January 1939 the names suddenly change from IPA 7d, IPA 6d, IPA 5d to PA 7d, PA 6d, PA 5. It's another indication of how randomly and interchangeably IPA and PA were used in Britain.The beers remained the same. I'm not sure why I keep repeating this, given how little attention is paid. I keep hearing others assert that a Pale Ale is always weaker than an IPA and that the two styles are quite distinct. Neither of those is true. At least not in British brewing.
The range of beers Maclay brewed was incredibly narrow. Just three different strength Pale Ales and a Strong Ale. Note that, while there isn't a shilling in sight, there is another currency unit: the penny. Because these beers are named by their retail price per pint. Interesting that there's not a trace of Mild Ale. It was still brewed in Scotland in this period. Just not by Maclay.
Here are some London Pale Ales for comparison purposes:
London Pale Ales 1937 – 1938
Year
Brewer
country
Beer
Style
Price
size
package
Acidity
FG
OG
App. Atten-uation
1937
Watney
UK
Pale Ale
Pale Ale
7d
pint
draught
1049
1937
Watney
UK
PA
Pale Ale
8d
pint
draught
0.06
1012.5
1054.8
77.19%
1937
Wenlock
UK
Pale Ale
Pale Ale
7d
pint
bottled
0.05
1007.6
1042.2
81.99%
1937
Worthington
UK
Pale Ale
Pale Ale
8d
pint
draught
1054.3
1938
Barclay Perkins
UK
PA
Pale Ale
7d
pint
draught
0.07
1011.3
1043.9
74.26%
1938
Charrington
UK
PA
Pale Ale
7d
pint
draught
0.07
1007.2
1046
84.35%
1938
Courage
UK
PA
Pale Ale
8d
pint
draught
0.08
1012.7
1050.2
74.70%
1938
Courage
UK
PA
Pale Ale
8d
pint
draught
0.05
1011.7
1034.8
66.38%
1938
Mann Crossman
UK
PA
Pale Ale
8d
pint
draught
0.07
1006.5
1052.4
87.60%
Source:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001
http://4.bp.blogspot.com/-W_02Z-l0niE/UHe_C9cAgaI/AAAAAAAALr4/uev2OyQU2_M/s320/London_Pale_Ales_1937_1938.jpg (http://4.bp.blogspot.com/-W_02Z-l0niE/UHe_C9cAgaI/AAAAAAAALr4/uev2OyQU2_M/s1600/London_Pale_Ales_1937_1938.jpg)
You can see that they are somewhat stronger than Maclay's Pale Ales.
The attenuation is rubbish, as often with Scottish beers. This, combined with modest hopping, would have left the Pale Ales appearing quite sweet.
Not much to say about the ingredients. They're simplicity itself: hops, pale malt, No. 2 invert sugar and flaked maize. That's it. Though They used several different kinds of pale malt in each brew: Californian, Scottish and from various maltsters, including Baird.
There will doubtless be more about Maclay's beers. Their records are easy to understand, after all. And I've a whole load of them.https://blogger.googleusercontent.com/tracker/5445569787371915337-7209818915337273669?l=barclayperkins.blogspot.com
More... (http://barclayperkins.blogspot.com/2012/10/maclays-beers-1938-1939.html)
http://2.bp.blogspot.com/-Pk-NNiHbefA/UHfGSogmMMI/AAAAAAAALtQ/R2uHVNIqSNY/s320/Maclays_3d_Export_Ale.jpg (http://2.bp.blogspot.com/-Pk-NNiHbefA/UHfGSogmMMI/AAAAAAAALtQ/R2uHVNIqSNY/s1600/Maclays_3d_Export_Ale.jpg)
Scotland. Do you remember Scotland? Used to one of my themes, before Lager and North America got in the way. Time for another foray north of the border.
This is going to be one of my fun tabley posts. I know you all love them so much. Should I start with some general bullshit or dive right into the table? Let's try some general crap first.
There's a good set of Maclay brewing records the Scottish Brewing Archive. They cover most of the 20th century, right up until the Thistle Brewery closed in the 1990's. They aren't in the usual Scottish format, which is a relief. The one line per brew style record. They're a total pain in the arse, as the ingredients are written in tiny letters as column headers. It's one of the reasons we're looking at Maclay and not Drybrough records today.
Though I'm not convinced that the records that remain are the official brewing books. The earliest one in the archive is in a ledger with proper pre-printed pages. All the rest are just scribbled into notebooks. Very classy. They look more like someone's personal brewing book. Many brewers seem to have kept their own records.
The good thing is that the handwriting is legible and they contain pretty much everything I look for, except boil times. I can live with that. At least I don't have to pore over each page with a magnifying glass.
Here's the table:
Maclay beers 1938 – 1939
Date
Year
Beer
Style
OG
FG
ABV
App. Atten-uation
lbs hops/ qtr
hops lb/brl
Pitch temp
max. fermen-tation temp
length of fermen-tation (days)
pale malt
no. 2 sugar
CWS sugar
flaked maize
6th Dec
1938
IPA 6d
IPA
1035
1014
2.78
60.00%
6.15
1.06
60º
65º
7
83.33%
16.67%
9th Dec
1938
IPA 7d
IPA
1042
1015
3.57
64.29%
5.00
0.95
60º
66º
7
78.57%
14.29%
7.14%
9th Dec
1938
IPA 6d
IPA
1038
1015
3.04
60.53%
5.00
0.86
60º
66º
7
78.57%
14.29%
7.14%
16th Dec
1938
IPA 6d
IPA
1038
1016
2.91
57.89%
5.00
0.83
60º
66º
7
76.92%
12.82%
2.56%
7.69%
16th Dec
1938
IPA 5d
IPA
1032
1014
2.38
56.25%
5.00
0.70
60º
65º
7
76.92%
12.82%
2.56%
7.69%
23rd Dec
1938
IPA 7d
IPA
1045
1017
3.70
62.22%
5.00
0.98
60º
64.5º
7
78.57%
14.29%
7.14%
23rd Dec
1938
IPA 6d
IPA
1038
1014
3.18
63.16%
5.00
0.83
60º
63º
7
78.57%
14.29%
7.14%
28th Dec
1938
SA
Strong Ale
1075
1028
6.22
62.67%
5.00
1.65
60º
69º
10
77.42%
12.90%
9.68%
28th Dec
1938
IPA 6d
IPA
1038
1015
3.04
60.53%
5.00
0.84
61.5º
67º
8
77.42%
12.90%
9.68%
10th Jan
1939
PA 6d
Pale Ale
1038
1014
3.18
63.16%
5.00
0.86
60.6º
65º
7
76.92%
15.38%
7.69%
10th Jan
1939
PA 5d
Pale Ale
1032
1013
2.51
59.38%
5.00
0.72
61º
65.5º
7
76.92%
15.38%
7.69%
20th Jan
1939
PA 6d
Pale Ale
1038
1013
3.31
65.79%
5.08
0.84
61º
67º
7
83.33%
16.67%
31st Jan
1939
PA 6d
Pale Ale
1038
1014
3.18
63.16%
4.00
0.65
60.5º
67º
7
76.92%
15.38%
7.69%
31st Jan
1939
PA 5d
Pale Ale
1032
1012
2.65
62.50%
4.00
0.55
59º
64º
7
76.92%
15.38%
7.69%
7th Feb
1939
PA 7d
Pale Ale
1043
1015
3.70
65.12%
4.00
0.74
60º
67º
7
78.57%
14.29%
7.14%
7th Feb
1939
PA 6d
Pale Ale
1038
1014.5
3.11
61.84%
4.00
0.65
60.5º
67.5º
7
78.57%
14.29%
7.14%
21st Feb
1939
PA 7d
Pale Ale
1043
1014
3.84
67.44%
4.00
0.73
60º
67º
7
78.57%
14.29%
7.14%
21st Feb
1939
PA 6d
Pale Ale
1038
1017
2.78
55.26%
4.00
0.65
60º
67.5º
8
78.57%
14.29%
7.14%
3rd May
1939
SA
Strong Ale
1089
1030
7.81
66.29%
5.00
1.90
60º
72º
9
77.42%
12.90%
9.68%
3rd May
1939
PA 6d
Pale Ale
1038
1015.25
3.01
59.87%
5.00
0.81
60.5º
68º
7
77.42%
12.90%
9.68%
18th Jul
1939
PA 6d
Pale Ale
1038
1011.5
3.51
69.74%
6.00
1.00
60º
69.5º
7
76.92%
15.38%
7.69%
18th Jul
1939
PA 5d
Pale Ale
1032
1010
2.91
68.75%
6.00
0.84
60º
68.5º
7
76.92%
15.38%
7.69%
Source:
Document number M/6/1/1/3 held at the Scottish Brewing Archive
http://1.bp.blogspot.com/-6GD78V32HVk/UHe-4jT7CRI/AAAAAAAALrw/0MmKunOAWqw/s320/Maclay_beers_1938_1939.jpg (http://1.bp.blogspot.com/-6GD78V32HVk/UHe-4jT7CRI/AAAAAAAALrw/0MmKunOAWqw/s1600/Maclay_beers_1938_1939.jpg)
Time for analysis now, I suppose. First point: note how in January 1939 the names suddenly change from IPA 7d, IPA 6d, IPA 5d to PA 7d, PA 6d, PA 5. It's another indication of how randomly and interchangeably IPA and PA were used in Britain.The beers remained the same. I'm not sure why I keep repeating this, given how little attention is paid. I keep hearing others assert that a Pale Ale is always weaker than an IPA and that the two styles are quite distinct. Neither of those is true. At least not in British brewing.
The range of beers Maclay brewed was incredibly narrow. Just three different strength Pale Ales and a Strong Ale. Note that, while there isn't a shilling in sight, there is another currency unit: the penny. Because these beers are named by their retail price per pint. Interesting that there's not a trace of Mild Ale. It was still brewed in Scotland in this period. Just not by Maclay.
Here are some London Pale Ales for comparison purposes:
London Pale Ales 1937 – 1938
Year
Brewer
country
Beer
Style
Price
size
package
Acidity
FG
OG
App. Atten-uation
1937
Watney
UK
Pale Ale
Pale Ale
7d
pint
draught
1049
1937
Watney
UK
PA
Pale Ale
8d
pint
draught
0.06
1012.5
1054.8
77.19%
1937
Wenlock
UK
Pale Ale
Pale Ale
7d
pint
bottled
0.05
1007.6
1042.2
81.99%
1937
Worthington
UK
Pale Ale
Pale Ale
8d
pint
draught
1054.3
1938
Barclay Perkins
UK
PA
Pale Ale
7d
pint
draught
0.07
1011.3
1043.9
74.26%
1938
Charrington
UK
PA
Pale Ale
7d
pint
draught
0.07
1007.2
1046
84.35%
1938
Courage
UK
PA
Pale Ale
8d
pint
draught
0.08
1012.7
1050.2
74.70%
1938
Courage
UK
PA
Pale Ale
8d
pint
draught
0.05
1011.7
1034.8
66.38%
1938
Mann Crossman
UK
PA
Pale Ale
8d
pint
draught
0.07
1006.5
1052.4
87.60%
Source:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001
http://4.bp.blogspot.com/-W_02Z-l0niE/UHe_C9cAgaI/AAAAAAAALr4/uev2OyQU2_M/s320/London_Pale_Ales_1937_1938.jpg (http://4.bp.blogspot.com/-W_02Z-l0niE/UHe_C9cAgaI/AAAAAAAALr4/uev2OyQU2_M/s1600/London_Pale_Ales_1937_1938.jpg)
You can see that they are somewhat stronger than Maclay's Pale Ales.
The attenuation is rubbish, as often with Scottish beers. This, combined with modest hopping, would have left the Pale Ales appearing quite sweet.
Not much to say about the ingredients. They're simplicity itself: hops, pale malt, No. 2 invert sugar and flaked maize. That's it. Though They used several different kinds of pale malt in each brew: Californian, Scottish and from various maltsters, including Baird.
There will doubtless be more about Maclay's beers. Their records are easy to understand, after all. And I've a whole load of them.https://blogger.googleusercontent.com/tracker/5445569787371915337-7209818915337273669?l=barclayperkins.blogspot.com
More... (http://barclayperkins.blogspot.com/2012/10/maclays-beers-1938-1939.html)