We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Aye, Another Scottish Ale

back to search Back to Search  Style Details 

Aye, Another Scottish Ale

back to search Back to Search  Style Details 

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

Scottish Light 60/-


Adapted this recipe from 'Jim's 90 Schilling Scotch Ale' on this website, omitting the peated malt (a full pound? Yikes.) and caramelizing the first runnings in lieu of using crystal malt. 5 gallons of tastiness is the result.


  • 9# Golden Promise Malt
  • 1# Biscuit Malt
  • 1# Carapils
  • 3oz Light Roasted Barley (300L)
  • 0.5 oz Nugget 12% AA (60min boil)
  • 0.75 oz Columbia (not Columbus) 5.5% AA (60min boil)
  • Portland tap water
  • 1/4 tsp. Irish moss (20min boil)
  • Wyeast 1728 Scottish Ale, 800-ml starter

Additional Instructions

Primary Ferment: 1 week
Secondary Ferment: 1 week

Beer Profile

Original Gravity: 1.050
Final Gravity: 1.014
Alcohol by Vol: 4.71%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Heat 3 gallons tap water to 78C (172.5F). Mash in 11# light grains (not the roast barley, yet). Temp should settle to 68-70C (155-158F). Hold at this temp for 1 hour. Do iodine test at beginning and end of the hour to test conversion. Stir in light roast barley. Raise temp of mash to 77C (170F) on direct heat, stirring so not to scorch. Sparge with 77C (170F) water. Recirculate wort until clear. Collect 1 gallon of first runnings, split between 2 pots and boil on high heat to caramelize & reduce to 1/2 gallon. Return carmelized first runnings to rest of wort. Collect a total of 7 gallons wort. Boil 75min total, with addition of hops after 15min, and Irish moss after 55min. Force chill to 25C (77F). Aerate between 2 sanitized buckets, transfer to sanitized carboy, pitch yeast starter.