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03-12-2016, 07:06
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2016/12/lets-brew-1894-thomas-usher-60.html)
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60/- is such a fascinating beer. Because there have been so many different types of beer called 60/- in Scotland. Most with absolutely no connection with the modern beer.
This is a beer of the most old-fashioned type of 60/-. That is, a Scottish Ale of what I call a Shilling Ale. Basically the Scottish equivalent of Mild Ale, but often sold bottled rather than on draught. Though I’ve never seen a 19th-century English Mild as weak as this beer. Down in London, they didn’t brew anything much under 1050º.
As usual, the hop varieties are a guess. The brewing record just lists them as Kent and Sussex. Feel free to change them around, as long as you stick with English ones.
I’m not going to bore you with too much chatter. It’s a simple beer, containing just pale malt and sugar. Which makes it typical of Scottish beer of this period. As does the crappy degree of attenuation.
1894 Thomas Usher 60/-
pale malt
5.75 lb
74.19%
No. 2 invert sugar
2.00 lb
25.81%
Fuggles 90 min
0.50 oz
Fuggles 60 min
0.50 oz
Goldings 30 min
0.50 oz
OG
1040
FG
1018
ABV
2.91
Apparent attenuation
55.00%
IBU
20
SRM
8
Mash at
146º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
60º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2016/12/lets-brew-1894-thomas-usher-60.html)
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60/- is such a fascinating beer. Because there have been so many different types of beer called 60/- in Scotland. Most with absolutely no connection with the modern beer.
This is a beer of the most old-fashioned type of 60/-. That is, a Scottish Ale of what I call a Shilling Ale. Basically the Scottish equivalent of Mild Ale, but often sold bottled rather than on draught. Though I’ve never seen a 19th-century English Mild as weak as this beer. Down in London, they didn’t brew anything much under 1050º.
As usual, the hop varieties are a guess. The brewing record just lists them as Kent and Sussex. Feel free to change them around, as long as you stick with English ones.
I’m not going to bore you with too much chatter. It’s a simple beer, containing just pale malt and sugar. Which makes it typical of Scottish beer of this period. As does the crappy degree of attenuation.
1894 Thomas Usher 60/-
pale malt
5.75 lb
74.19%
No. 2 invert sugar
2.00 lb
25.81%
Fuggles 90 min
0.50 oz
Fuggles 60 min
0.50 oz
Goldings 30 min
0.50 oz
OG
1040
FG
1018
ABV
2.91
Apparent attenuation
55.00%
IBU
20
SRM
8
Mash at
146º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
60º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2016/12/lets-brew-1894-thomas-usher-60.html)