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Johnny Walker Scottish Ale

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Johnny Walker Scottish Ale

back to search Back to Search  Style Details 

Beer Style: Scottish Light 60/-  (9A)
Recipe Type: extract
Yield: 5 US gallons

Scottish Light 60/-


Light on the pallet with a little kick to it.


  • 6.6 lbs Briess Light malt extract, 1/2 lbs roasted barely (I use Munich), 1 oz Willemette hops, 1/2 bag of Johnny Walker Red-soaked oak chips and Ale Yeast.

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 2 weeks

Beer Profile

Original Gravity: 1.045
Final Gravity: 1.015
Alcohol by Vol: 3.93%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Very easy to make. Steep the roasted barley in 2 gallons of clean water for 30 minutes at 155 degrees Fahrenheit. Remove the grain bag and bring wort-to-be to a boil. Once boiling, slowly add the malt syrup and hops. Boil for 60 minutes then cool rapidly. Add to whatever amount of water will make 5 gallons. Pitch yeast and seal for fermentation. Starting gravity should be around 1.045.

While the beer is fermenting for about 5-7 days, soak the oak chips (a good handful) in Johnny Walker red label scotch. I soak them in a sealed tupperware container. After the primary fermentation is complete, transfer the beer to a secondary fermenter leaving the trub behind.

Add the oak chips and let settle/flavor for about two weeks. Bottle with 3/4 cup priming sugar for two weeks and enjoy responsibly. Ending gravity should be around 1.015. Careful, it doesn't take really strong but it has a definite effect.