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60 Shilling

Specifics

Style:

Scottish Light 60/- — BJCP Style Information

Category:	Scottish and Irish Ale
Number:	09A

Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.

Commercial Examples: Belhaven 60/-, McEwan’s 60/-, Maclay 60/- Light (all are cask-only products not exported to the US).

OG Range

FG Range

ABV Range

Color Range

Yield:	11 gallons
BU/GU	0
Calories:	119 (12 ounces)
ABV:	3.3%
ABW:	2.6%

OG:	1.036
OG (Plato):	9.02° P
FG:	1.011
FG (Plato):	2.81° P
Real Extract:	3.94° P
App. Atten.:	68.8%
Real Atten.:	56.4%

General Information

Method:	All Grain

Method:

All Grain

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

10.00 pounds

Scottish Golden Promise

Color (L):	2.4 °L
Info/Use:	Scottish pale ale malt; base malt for all Scottish beers.

81.3% of grist

2.00 pounds

British Pale Chocolate

Color (L):	200 °L
Info/Use:	Not provided.

16.3% of grist

0.30 pounds

British Roasted Barley

Color (L):	500 °L
Info/Use:	Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.

2.4% of grist

12.30 pounds

Total Grain Weight

100% of grist

Hops

1.30 ounces

Golding

Region:	United States, Canada
AAU Range:	4 - 6%
Notes:	Version of Kent Goldings grown in the United States.
Typical Use:	Aroma.
Substitution:	Kent Goldings
Example:	English-style Ale, ESB, Pale Ale

4.6% Pellets @ 90 minutes
Type: Bittering
Use: Boil

6 AAUs

1.30 ounces

Total Hop Weight

6 AAUs

Yeast

Wyeast 1728 — Liquid — 1 L stirred starter

Notes

Mash at 158 for 60 mins Shoot for 15 gallons total preboil Remove 2 gallons of first runnings and boil separately to carmelize (approx 2 hours). Boil main wort for 120 mins. Add seperate kettle to main wort before chilling. Ferment around 60.

Mash at 158 for 60 mins

Shoot for 15 gallons total preboil

Remove 2 gallons of first runnings and boil separately to carmelize (approx 2 hours).

Boil main wort for 120 mins.

Add seperate kettle to main wort before chilling.

Ferment around 60.

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