Scottish 60/- Light
Scottish 60/- Light
(5 gallons/19 L, all-grain)
OG = 1.032 FG = 1.012
IBU = 17 SRM = 18 ABV = 2.5%
Ingredients
4 lbs. (1.8 kg) Golden Promise pale ale malt
1 lb. (0.45 kg) flaked maize
1 lb. (0.45 kg) Invert No. 3 sugar or dark
Belgian candi syrup
3 oz. (85 g) debittered black malt
3.4 AAU Fuggle hops (60 min.) (0.75 oz./21 g at 4.5% alpha acids)
0.25 oz. (7 g) Golding hops (5 min.)
White Labs WLP028 (Edinburgh
Scottish Ale), Wyeast 1728 (Scottish Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride to the mash.
Mash the Golden Promise and maize at 158 °F (70 °C) for 60 minutes. Start recirculating wort. Add the black malt and raise the temperature to
168 °F (76 °C) for 15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort.
Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. Add the invert sugar with 15 minutes left in the boil.
Chill the wort to 59 °F (15 °C), pitch the yeast, and ferment until complete. Rack the beer, prime and bottle condition, or keg and force carbonate.
Scottish 60/- Light
(5 gallons/19 L, extract with grains)
OG = 1.031 FG = 1.012
IBU = 17 SRM = 18 ABV = 2.5%
Ingredients
3.3 lbs. (1 kg) Maris Otter liquid pale malt extract
1 lb. (0.45 kg) Invert No. 3 sugar or dark
Belgian candi syrup
3 oz. (85 g) debittered black malt
3.4 AAU Fuggle hops (60 min.) (0.75 oz./21 g at 4.5% alpha acids)
0.25 oz. (7 g) Golding hops (5 min.)
White Labs WLP028 (Edinburgh
Scottish Ale), Wyeast 1728 (Scottish Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the black malt for 15 minutes. Remove and rinse. Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil.
Boil the wort for 60 minutes, adding hops at the times indicated in the recipe. Add the invert sugar with 15 minutes left in the boil.
Chill the wort to 59 °F (15 °C), pitch the yeast, and ferment until complete. Rack the beer, prime and bottle condition, or keg and force carbonate.
