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Continuing with a little series of Scottish beers, here’s an interwar 70/-. It’s a great example because the gravity of 1048º is typical for a 7d per pint beer.

The names 60/-, 70/- and 80/- clearly derive from the prices and gravities of the last set of WW I price controls. Some brewers simply called their beers 6d, 7d and 8d PA. Maclay, for example. While Thomas Usher went for 60/-, 70/- and 80/-.

Unlike with 60/- and 80/-, 70/- hadn’t really existed before WW I. In the older type of Scottish beer, what I call Shilling Ales, the beers went 40/-, 50/-, 60/- then jumped to 80/-/ I’ve no idea why that was, but it seems pretty consistent across breweries.

There’s not a huge deal to the recipe. Base malt, flaked maize and sugar. The latter being split between something simply described as “invert” and dextro-laevulose, a type of partially fermentable fructose syrup. I’ve substitutes No. 2 invert for both.

There’s no description of any kind of the hops. I’ve guessed Goldings. I could be wrong. Th hopping rate is a lower than in London: 7 lbs per quarter (3365 lbs) of malt compared to 10 lbs.
1928 Thomas Usher PA 70/-
pale malt 8.00 lb 78.05%
flaked maize 1.25 lb 12.20%
No. 2 invert sugar 1.00 lb 9.76%
Goldings 105 min 1.00 oz
Goldings 60 min 1.00 oz
Goldings 30 min 0.75 oz
Goldings dry hops 0.25 oz
OG 1048
FG 1014.5
ABV 4.43
Apparent attenuation 69.79%
IBU 37
SRM 7
Mash at 150º F
Sparge at 170º F
Boil time 105 minutes
pitching temp 60.5º F
Yeast WLP028 Edinburgh Ale



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