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Shut up about Barclay Perkins - Scottish Pale Ale Grists 1948 - 1965
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Now the new book is almost done, it's time for a little preview. This is something I literally just finished writing five minutes ago. On the ever fescinating topic of Scottish Pale Ales.
Scottish brewers were, for the most part pretty dull when it came to recipes. Most only had the one.
I’ve only bothered with one of a brewery’s Pale Ale range, as all were parti-gyled together. Except at the ever contrary William Younger. Not only weren’t their Pale Ales parti-gyled together, they all had slightly different recipes. The crazy bastards.
Scottish Pale Ale grists 1948 - 1965: malts and adjuncts |
Year |
Brewer |
Beer |
OG |
pale malt |
black malt |
enzymic malt |
flaked maize |
flaked barley |
1958 |
Bernard |
Pale 1/1 |
1031 |
75.20% |
0.82% |
|
13.08% |
|
1948 |
Drybrough |
P 60/- |
1030 |
79.11% |
0.78% |
1.65% |
|
10.55% |
1954 |
Drybrough |
60/- |
1032 |
74.52% |
2.40% |
0.64% |
6.01% |
6.01% |
1960 |
Drybrough |
60/- |
1031 |
74.95% |
0.44% |
|
12.49% |
|
1965 |
Drybrough |
60/- |
1031 |
74.45% |
0.06% |
|
12.07% |
|
1951 |
Maclay |
PA 6d |
1030 |
86.33% |
|
|
|
|
1956 |
Maclay |
PA 6d |
1030 |
74.82% |
|
|
11.51% |
|
1965 |
Maclay |
PA 6d |
1030 |
74.82% |
|
|
11.51% |
|
1962 |
Thomas Usher |
P 1/4 |
1036 |
69.23% |
|
|
6.29% |
|
1957 |
Younger, Robert |
60/- |
1030 |
77.03% |
|
|
13.75% |
|
1960 |
Younger, Robert |
60/- |
1030 |
71.39% |
|
|
19.99% |
|
1949 |
Younger, Wm. |
XXP Btg |
1031 |
92.86% |
|
|
|
7.14% |
1949 |
Younger, Wm. |
XXP |
1031.5 |
88.24% |
|
|
|
11.76% |
1949 |
Younger, Wm. |
Ext |
1047 |
87.50% |
|
|
|
12.50% |
1958 |
Younger, Wm. |
XXPQ |
1033 |
60.00% |
|
|
26.67% |
|
1958 |
Younger, Wm. |
XXPSL |
1038 |
58.62% |
|
|
27.59% |
|
1958 |
Younger, Wm. |
EXT |
1046 |
60.94% |
|
|
29.69% |
|
1958 |
Younger, Wm. |
XXPS Btg |
1038 |
62.16% |
|
|
32.43% |
|
Sources: |
T & J Bernard brewing record held at the Scottish Brewing Archive, document number TJB6/1/1/1. |
Drybrough brewing record held at the Scottish Brewing Archive, document number D/6/1/1/6. |
Drybrough brewing record held at the Scottish Brewing Archive, document number D/6/1/1/7. |
Drybrough brewing record held at the Scottish Brewing Archive, document number D/6/1/1/8. |
Maclay brewing record held at the Scottish Brewing Archive, document number M/6/1/1/28. |
Maclay brewing record held at the Scottish Brewing Archive, document number M/6/1/1/35. |
Maclay brewing record held at the Scottish Brewing Archive, document number M/6/1/1/44. |
Thomas Usher brewing record held at the Scottish Brewing Archive, document number TU/6/9/1. |
Robert Younger brewing record held at the Scottish Brewing Archive, document number RY/6/1/2. |
Robert Younger brewing record held at the Scottish Brewing Archive, document number RY/6/1/3. |
William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/88. |
William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/3/112. |
I’ve lumped the malts and adjuncts together because there aren’t many of either. Mostly it’s just pale malt and flaked maize or barley. A couple of examples have a small amount of black malt for colour. But there’s no crystal malt in sight.
William Younger loved to stuff their beers with adjuncts. Before WW II most of their beers were 40% grits. The beers above aren’t quite that bad, but those from the 1950s all still have over 25% flaked maize.
Two sugar tables for this set.
Scottish Pale Ale grists 1948 - 1965: sugars |
Year |
Brewer |
Beer |
OG |
no. 1 sugar |
invert |
Avona |
Hydrol |
1958 |
Bernard |
Pale 1/1 |
1031 |
|
6.54% |
4.36% |
|
1948 |
Drybrough |
P 60/- |
1030 |
|
|
2.64% |
|
1954 |
Drybrough |
60/- |
1032 |
|
|
3.21% |
3.21% |
1960 |
Drybrough |
60/- |
1031 |
|
6.81% |
1.51% |
|
1965 |
Drybrough |
60/- |
1031 |
|
7.38% |
0.67% |
|
1951 |
Maclay |
PA 6d |
1030 |
9.59% |
|
|
|
1956 |
Maclay |
PA 6d |
1030 |
7.67% |
|
|
|
1965 |
Maclay |
PA 6d |
1030 |
7.67% |
|
|
|
1962 |
Thomas Usher |
P 1/4 |
1036 |
|
17.48% |
|
|
1957 |
Younger, Robert |
60/- |
1030 |
|
4.58% |
|
3.67% |
1960 |
Younger, Robert |
60/- |
1030 |
|
3.81% |
|
3.81% |
1949 |
Younger, Wm. |
XXP Btg |
1031 |
|
|
|
|
1949 |
Younger, Wm. |
XXP |
1031.5 |
|
|
|
|
1949 |
Younger, Wm. |
Ext |
1047 |
|
|
|
|
1958 |
Younger, Wm. |
XXPQ |
1033 |
|
|
|
|
1958 |
Younger, Wm. |
XXPSL |
1038 |
|
2.30% |
|
|
1958 |
Younger, Wm. |
EXT |
1046 |
|
3.13% |
|
|
1958 |
Younger, Wm. |
XXPS Btg |
1038 |
|
|
|
|
Invert sugar is as popular as ever. No. 1 being what you’d expect in Pale Ales. The unspecific “invert” is most likely either No. 1 or No. 2 invert. Avona and Hydrol are enigmatic proprietary sugars.
Scottish Pale Ale grists 1948 - 1965: sugars again |
Year |
Brewer |
Beer |
OG |
cane |
candy |
caramel |
malt extract |
other sugar |
1958 |
Bernard |
Pale 1/1 |
1031 |
|
|
|
|
|
1948 |
Drybrough |
P 60/- |
1030 |
|
|
|
0.88% |
4.39% |
1954 |
Drybrough |
60/- |
1032 |
|
|
|
0.80% |
3.21% |
1960 |
Drybrough |
60/- |
1031 |
|
|
1.51% |
0.76% |
1.51% |
1965 |
Drybrough |
60/- |
1031 |
|
|
|
2.68% |
2.68% |
1951 |
Maclay |
PA 6d |
1030 |
|
|
0.24% |
|
3.84% |
1956 |
Maclay |
PA 6d |
1030 |
|
|
0.24% |
1.92% |
3.84% |
1965 |
Maclay |
PA 6d |
1030 |
|
|
0.24% |
1.92% |
3.84% |
1962 |
Thomas Usher |
P 1/4 |
1036 |
|
|
0.00% |
2.10% |
4.90% |
1957 |
Younger, Robert |
60/- |
1030 |
|
|
0.05% |
0.92% |
|
1960 |
Younger, Robert |
60/- |
1030 |
|
|
0.05% |
0.95% |
|
1949 |
Younger, Wm. |
XXP Btg |
1031 |
|
|
|
|
|
1949 |
Younger, Wm. |
XXP |
1031.5 |
|
|
|
|
|
1949 |
Younger, Wm. |
Ext |
1047 |
|
|
|
|
|
1958 |
Younger, Wm. |
XXPQ |
1033 |
8.89% |
4.44% |
|
|
|
1958 |
Younger, Wm. |
XXPSL |
1038 |
6.90% |
4.60% |
|
|
|
1958 |
Younger, Wm. |
EXT |
1046 |
6.25% |
|
|
|
|
1958 |
Younger, Wm. |
XXPS Btg |
1038 |
5.41% |
|
|
|
|
A more normal lot of sugars. Though exactly what is meant by cane and candy isn’t 100% clear. I assume that cane refers to some partially refined cane sugar. There’s lots of malt extract again, always in tiny quantities. The largest amount used is under 3% of the total grist.
Pale malt, flaked adjunct and sugar. That’s all there is to Scottish Pale Ale grists.
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