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Slightly stronger, but still pretty watery, was 50/- B. Wondering what the B stands for? So am I. My best guess would be “Bottling”.

It’s another simple, low-gravity beer. Which I’m guessing was intended for consumption at home.

The grist is slightly more complicated than for 40/- B, as there are two types of malt: pale and high-dried. I’ve substituted Munich malt for it. Though Simpson’s Imperial is probably the closest modern equivalent to high-dried malt.

The hops are just the same as 40/- B: Californian from the 1884 harvest and Alsace from 1883.
1885 Thomas Usher 50/- B
pale malt 2.25 lb 31.03%
Munich malt 4.00 lb 55.17%
No. 2 invert sugar 1.00 lb 13.79%
Cluster 120 min 1.00 oz
Strisselspalt 30 min 0.67 oz
Goldings dry hops 0.25 oz
OG 1035
FG 1013
ABV 2.91
Apparent attenuation 62.86%
IBU 30
Mash at 150º F
Sparge at 175º F
Boil time 120 minutes
pitching temp 59º F
Yeast WLP028 Edinburgh Ale