Scottish-style 70-Shilling Ale
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.
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%
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
Wyeast 1728 Scottish Ale Yeast or White Labs Yeast WLP028 Edinburgh Scottish Ale Yeast
Follow the mash and fermentation schedule for the 60-Shilling Ale (page 73).