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I Mild Ale 1914 Adnams XX Mild 1950 Adnams XX Mild 1904 Amsdell XX 1838 Barclay Perkins X Ale 1839 Barclay Perkins XX Ale 1839 Barclay Perkins XXX Ale 1857 Barclay Perkins X Ale 1862 Barclay Perkins XX 1862 Barclay Perkins XXX 1880 Barclay Perkins XX 1880 Barclay Perkins X 1887...

10 minutes ago: http://www.lulu.com/shop/ronald-pattinson/lets-brew/paperback/product-23289812.html Cover courtesy of my son Alexei:

My pleasure. I should be self-publishing a new recipe book this week. Effectively an addon pack for the first book.

Er, not really the same as caramel, but it is a dark invert sugar.

Yes. And grits.

The darkest one might get you some where close, but you'll need to use a lot more than you would with caramel.

Not really. You'd have to use quite a lot of it and it would change the flavour.

I see you're based in Chicago. I should be giving a talk about Scottish beer somewhere in the suburbs Monday 1st May.

My information comes mostly from the brewing records held at the Scottish Brewing Archive in Glasgow. They've an amazing collection of them. As most Scottish brewers noted down full fermentation records, it's easy to see what temperature they fermented at. This is a page from William Younger's...

You can buy it here: https://www.hopandgrape.co.uk/brupaks-brewers-caramel.html

Brewer's caramel. It isn't mentioned in the recipe because the amount needed varies depending on the colour of the caramel. As I said earlier, Scottish brewers didn't caramelise their wort.

No, from caramel. Scottish brewers didn't caramelise their wort. In fact, in some periods they had very short boils.

That article is pretty awful, I'm afraid. I wouldn't trust anything in it. This is a real strong Scotch Ale recipe, based on William Younger's brewing records: 1933 William Younger No. 1 pale malt 11.25 lb 58.44% grits 7.25 lb 37.66% lactose 0.75 lb 3.90% Cluster 90 min 1.75 oz...

No, it wasn't Scottish brewers used very simple mashing schemes: an infusion mash and one or two sparges.

Unfortunately that stuff about fermenting at 50º F is total bollocks. The lowest pitching temperature I've seen was 54º F, but that quickly rose to well over 60º F. Most of the fermentation for Scottish beers took place between 65º F and 70º F. It's best to ignore pretty much everything ever...

I've just published my new book about Scottish Beer: http://www.lulu.com/shop/ronald-pattinson/scotland-vol-2/paperback/product-23090497.html it has a crazy number of recipes - more than 350 - all taken from brewing records.

Yeah, it was probably somewhere in the low 1040's in the 1920's.

I'd be astonished if the recipe really hadn't changed since the 1920's. In fact I can see that it. In 1951 the OG was 1033.9, whereas more recently it's been 1035 or 1035.5.

In the far off days of my youth, the rare 60/- I encountered seemed pretty much like Dark Mild. I now realise it was just Boys Bitter coloured up with caramel. The Scotch Ales in Belgium are derived from a different strand of Scottish beer. The earlier, completely different, Shilling Ales of...

I've Maclays records up until 1993. First use of crystal malt: February 1992. I loved Maclays beers, especially the 60/-. I thought it a classic Dark Mild. But really it was just a low gravity Pale Ale coloured with caramel. Still a lovely beer, mind.