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26-08-2023, 09:03
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Top of the Maclay Pale Ale pile was PA 7d. Despite its relatively modest strength.

In London, a beer of this gravity would have barely even counted as an Ordinary Bitter and was well short of the strength of a Best Bitter. It doesn’t make being a Scottish drinker seem very attractive. The beers local breweries supplied were both weaker and more expensive than elsewhere.

I wouldn’t pay too much attention to the colour I list for any Maclay beer. With their penchant for colouring beers with caramel at racking time, Scottish brewers regularly sold the same beer in as many as six or seven colour variations. Depending on which city you were drinking in, PA 7d could have varied in colour from the 7.5 SRM as brewed to 20 or even 25 SRM.

Based on how often it turns up in the brewing records, PA 7d was being brewed in considerably smaller quantities than PA 5d and PA 6d.


1939 Maclay PA 7d


pale malt
6.75 lb
77.14%


flaked maize
0.50 lb
5.71%


No. 2 invert sugar
1.50 lb
17.14%


Styrian Goldings 90 min
0.75 oz



Fuggles 60 min
1.00 oz



Goldings 30 min
1.00 oz



Goldings dry hops
0.75 oz



OG
1042



FG
1014.5



ABV
3.64



Apparent attenuation
65.48%



IBU
32



SRM
7.5



Mash at
149º F



After underlet
156º F



Sparge at
170º F



Boil time
90 minutes



pitching temp
60º F



Yeast
WLP028 Edinburgh Ale



This recipe is from my recently-released Blitzkrieg!, the definitive book on brewing during WW II.

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The second volume contains the recipes. But not just that. There are also overviews of some of the breweries covered, showing their beers at the start and the end of the conflict.
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