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While remaining Maclay’s biggest seller, PA 6d, a class of beer which was also called PA 60/- at some other Scottish breweries, had inevitably seen its gravity reduced. Down from 1038º in 1939 to 1032º by 1944.

Coincidentally, 1032º had been the OG of PA 5d before the war. While Maclay’s only other Pale Ale at this point, Export, had a gravity similar to pre-war PA 6d. Effectively all their beers had moved down one strength class.

In Scotland, where few breweries made true Mild Ales, PA 6d filled the slot occupied in England by Ordinary Mild. After the war, it continued in this role, often coloured up enough at racking time to pass for Dark Mild. Though it retained the name PA 6d in the brew house, it was usually sold as 60/- in the pub, especially when in cask form.

There have been some subtle changes to the grist. Flaked maize has been replaced by flaked barley and there’s been an addition of a small quantity of malted oats. Neither of these changes would have been voluntary.

The hops, as you would expect, are all English. No idea of their age, as Maclay didn’t bother recording that.

1944 Maclay PA 6d
pale malt 5.75 lb 79.11%
malted oats 0.50 lb 6.88%
flaked barley 0.50 lb 6.88%
No. 1 invert sugar 0.50 lb 6.88%
caramel 2000 SRM 0.018 lb 0.25%
Fuggles 120 min 0.33 oz
Fuggles 60 min 0.33 oz
Goldings 30 min 0.33 oz
Goldings dry hops 0.25 oz
OG 1032
FG 1011
ABV 2.78
Apparent attenuation 65.63%
IBU 14
Mash at 147º F
After underlet 155º F
Sparge at 170º F
Boil time 120 minutes
pitching temp 60º F
Yeast WLP028 Edinburgh Ale