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Shut up about Barclay Perkins - 1984 Maclay Export
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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. 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...
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