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07-10-2023, 08:52
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/10/lets-brew-1945-drybrough-burns-ale.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAI2NAzHaQDXaIyiEkkWldZkyyQFZ68akyuyM5zmO1n 4GRFfjxqFFOR4RDGCUqo5SLC_CW9EkHVcpVXFGAbx-pBOglgkHEmEtFeeVuFlvcsKJbHsBEmQAWdq2zqf9cRfdmj74na Kr09gxPraomMVp9JF4LUxd_4NPwLCb1UDmxDLCptonZbuxOjac zuw/w400-h346/Drybrough_Burns_Ale.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAI2NAzHaQDXaIyiEkkWldZkyyQFZ68akyuyM5zmO1n 4GRFfjxqFFOR4RDGCUqo5SLC_CW9EkHVcpVXFGAbx-pBOglgkHEmEtFeeVuFlvcsKJbHsBEmQAWdq2zqf9cRfdmj74na Kr09gxPraomMVp9JF4LUxd_4NPwLCb1UDmxDLCptonZbuxOjac zuw/s222/Drybrough_Burns_Ale.JPG)
Yes, even the strong Burns Ale managed to make it through until the end of the war. Well done Drybrough. I can't imagine that beers of 6% ABV were being brewed anywhere else in Europe in 1945
Not that they brewed very much of it. But it’s the thought that counts. At least some strong beer did still exist all through the war. However few people got to drink it. As a large amount of strong Scotch Ale was exported, to Belgium, the West Indies and Asia, it is a bit of a surprise that brewers persisted with it when foreign markets disappeared.
There remains one slight difference with Drybrough’s Pale Ale recipes: there’s rather more chocolate malt. I assume because, unlike the Pale Ales which came in a variety of colours, Burns Ale was always dark. Even darker than indicated in the recipe below. Based on analyses, around 25 SRM.
1945 Drybrough Burns Ale
pale malt
12.75 lb
75.56%
enzymic malt
0.50 lb
2.96%
chocolate malt
0.125 lb
0.74%
flaked barley
1.75 lb
10.37%
malt extract
0.25 lb
1.48%
No. 2 invert sugar
1.50 lb
8.89%
Fuggles 135 mins
1.00 oz
Fuggles 90 mins
0.75 oz
Goldings 30 mins
0.75 oz
Goldings dry hops
0.50 oz
OG
1076
FG
1031.5
ABV
5.89
Apparent attenuation
58.55%
IBU
28
SRM
12.5
Mash at
147º F
Sparge at
165º F
Boil time
150 minutes
pitching temp
60º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2023/10/lets-brew-1945-drybrough-burns-ale.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAI2NAzHaQDXaIyiEkkWldZkyyQFZ68akyuyM5zmO1n 4GRFfjxqFFOR4RDGCUqo5SLC_CW9EkHVcpVXFGAbx-pBOglgkHEmEtFeeVuFlvcsKJbHsBEmQAWdq2zqf9cRfdmj74na Kr09gxPraomMVp9JF4LUxd_4NPwLCb1UDmxDLCptonZbuxOjac zuw/w400-h346/Drybrough_Burns_Ale.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAI2NAzHaQDXaIyiEkkWldZkyyQFZ68akyuyM5zmO1n 4GRFfjxqFFOR4RDGCUqo5SLC_CW9EkHVcpVXFGAbx-pBOglgkHEmEtFeeVuFlvcsKJbHsBEmQAWdq2zqf9cRfdmj74na Kr09gxPraomMVp9JF4LUxd_4NPwLCb1UDmxDLCptonZbuxOjac zuw/s222/Drybrough_Burns_Ale.JPG)
Yes, even the strong Burns Ale managed to make it through until the end of the war. Well done Drybrough. I can't imagine that beers of 6% ABV were being brewed anywhere else in Europe in 1945
Not that they brewed very much of it. But it’s the thought that counts. At least some strong beer did still exist all through the war. However few people got to drink it. As a large amount of strong Scotch Ale was exported, to Belgium, the West Indies and Asia, it is a bit of a surprise that brewers persisted with it when foreign markets disappeared.
There remains one slight difference with Drybrough’s Pale Ale recipes: there’s rather more chocolate malt. I assume because, unlike the Pale Ales which came in a variety of colours, Burns Ale was always dark. Even darker than indicated in the recipe below. Based on analyses, around 25 SRM.
1945 Drybrough Burns Ale
pale malt
12.75 lb
75.56%
enzymic malt
0.50 lb
2.96%
chocolate malt
0.125 lb
0.74%
flaked barley
1.75 lb
10.37%
malt extract
0.25 lb
1.48%
No. 2 invert sugar
1.50 lb
8.89%
Fuggles 135 mins
1.00 oz
Fuggles 90 mins
0.75 oz
Goldings 30 mins
0.75 oz
Goldings dry hops
0.50 oz
OG
1076
FG
1031.5
ABV
5.89
Apparent attenuation
58.55%
IBU
28
SRM
12.5
Mash at
147º F
Sparge at
165º F
Boil time
150 minutes
pitching temp
60º F
Yeast
WLP028 Edinburgh Ale
More... (http://barclayperkins.blogspot.com/2023/10/lets-brew-1945-drybrough-burns-ale.html)