Scot­tish-style 70-Shilling Ale

Craft Beer & Brewing Magazine - - Recipes In This Issue -

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).

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