Scottish-style 70-Shilling Ale

Paul Zocco

The Scottish 70-Shillings are similar to the 60s, but with a more pronounced malt presence. The original gravity and hops bitterness are a bit higher, and the alcohol content is 3.2 to 3.9 percent by volume, compared to 2.5 to 3.3 percent for a 60-Shilling. The 70s are called “heavy” in Scotland, but they are actually a normal alcohol-range beer. It’s still considered a session beer, but the sessions may be a little shorter! This style of easy-drinking ale is the most common type seen in Scottish pubs. Most times they are served hand-pulled or cask style with low carbonation and usually at about 55°F (13°C). I’ve brewed several Scottish ales in this style with excellent results. I personally like a touch of smoked grain in the mix. The smoked malt is the homebrewer’s choice.

ALL-GRAIN

Batch size: 5 gallons (19 liters) Brewhouse efficiency: 72% OG: 1.034–1.040 FG: 1.010–1.015 IBUS: 20–25 ABV: 3.2%–3.9%

MALT/GRAIN BILL

6.25 lb (2.8 kg) pale malt 2 oz (57 g) peat-smoked malt 6 oz (170 g) Carapils malt 6 oz (170 g) roasted barley

HOPS AND ADDITIONS SCHEDULE

3 oz (85 g) treacle at 90 minutes 0.75 oz (21 g) Cascade pellets

[7% AA] at 90 minutes 1 tsp Irish moss at 15 minutes

YEAST

Wyeast 1728 Scottish Ale Yeast or White Labs Yeast WLP028 Edinburgh Scottish Ale Yeast

DIRECTIONS

Follow the mash and fermentation schedule for the 60-Shilling Ale (page 73).