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15-03-2017, 06:26
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2017/03/1984-maclay-export.html)
https://3.bp.blogspot.com/-NXmtnF7GIUo/WMeOLlq_gfI/AAAAAAAAbo4/DBrBPV_PmKUPlelEXTBUXpwDF-IECSqTACLcB/s400/Maclays_Export_Ale_1965.jpg (https://3.bp.blogspot.com/-NXmtnF7GIUo/WMeOLlq_gfI/AAAAAAAAbo4/DBrBPV_PmKUPlelEXTBUXpwDF-IECSqTACLcB/s1600/Maclays_Export_Ale_1965.jpg)
Seeing as we’ve had Maclay’s 60/- from the 1980’s, we may as well have the 80/-, as well.
The recipe is exactly the same, obviously. Maclay only had one recipe at this point. So exactly the same percentages of pale malt, malt extract, No. 1 Invert sugar and DCS. For the latter I’ve substituted No. 3 Invert. It seems a reasonable enough guess. Too match the colour of the original you’ll need to add some caramel. I’d guess it was around 8-10 SRM.
It’s a beer that I know I drank occasionally. Though, if it was available, my preference was the 60/-. A perfectly decent drinking beer. Which is exactly how it looks on paper. Not really sure what else I can tell you. Er, buy my new book (http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html). That’s a good one. This recipe isn’t in the books by the way.
1984 Maclay SPA
pale malt
7.75 lb
90.70%
malt extract
0.17 lb
1.99%
No. 1 invert
0.50 lb
5.85%
No. 3 invert
0.13 lb
1.46%
Cluster 90 min
0.50 oz
Fuggles 60 min
0.50 oz
Goldings 30 min
0.50 oz
Goldings dry hops
0.25 oz
OG
1039
FG
1011
ABV
3.70
Apparent attenuation
71.79%
IBU
24
SRM
5
Mash at
148/157º F
Sparge at
165º F
Boil time
90 minutes
pitching temp
60.5º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2017/03/1984-maclay-export.html)
https://3.bp.blogspot.com/-NXmtnF7GIUo/WMeOLlq_gfI/AAAAAAAAbo4/DBrBPV_PmKUPlelEXTBUXpwDF-IECSqTACLcB/s400/Maclays_Export_Ale_1965.jpg (https://3.bp.blogspot.com/-NXmtnF7GIUo/WMeOLlq_gfI/AAAAAAAAbo4/DBrBPV_PmKUPlelEXTBUXpwDF-IECSqTACLcB/s1600/Maclays_Export_Ale_1965.jpg)
Seeing as we’ve had Maclay’s 60/- from the 1980’s, we may as well have the 80/-, as well.
The recipe is exactly the same, obviously. Maclay only had one recipe at this point. So exactly the same percentages of pale malt, malt extract, No. 1 Invert sugar and DCS. For the latter I’ve substituted No. 3 Invert. It seems a reasonable enough guess. Too match the colour of the original you’ll need to add some caramel. I’d guess it was around 8-10 SRM.
It’s a beer that I know I drank occasionally. Though, if it was available, my preference was the 60/-. A perfectly decent drinking beer. Which is exactly how it looks on paper. Not really sure what else I can tell you. Er, buy my new book (http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html). That’s a good one. This recipe isn’t in the books by the way.
1984 Maclay SPA
pale malt
7.75 lb
90.70%
malt extract
0.17 lb
1.99%
No. 1 invert
0.50 lb
5.85%
No. 3 invert
0.13 lb
1.46%
Cluster 90 min
0.50 oz
Fuggles 60 min
0.50 oz
Goldings 30 min
0.50 oz
Goldings dry hops
0.25 oz
OG
1039
FG
1011
ABV
3.70
Apparent attenuation
71.79%
IBU
24
SRM
5
Mash at
148/157º F
Sparge at
165º F
Boil time
90 minutes
pitching temp
60.5º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2017/03/1984-maclay-export.html)