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Mikol's Scottish 60 (MS8)
Scottish Light 60/- • Partial Mash • 5.00 gal
A sixty shilling session beer that I decided to brew after visiting with Uncle Mikol.
March 22, 2008 pm 01:26pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.00 gal)
- .75 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.50 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 0.10 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 1 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- .75 lbs
Weyermann CaraAmber®; Weyermann
Weyermann CaraAmber®; Weyermann
Bock Beer, Dunkel Ale, Brown Ale , Red Lager, Amber Ale, Amber Lager
- 1 lbs
German 2-row Pils
German 2-row Pils
- 1.50 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- .7 oz
Willamette - 5.1 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Notes
Mash 158F
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: A - Scottish Light 60/-
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.033 | 1.030 - 1.035 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.013 | |
| Color: | 15.9 SRM | 9 - 17 | |
| Alcohol: | 2.8% ABV | 2.5% - 3.2% | |
| Bitterness: | 17.8 IBU | 10 - 20 | |
Discussion
interesting but I have a question...
2011-08-28 10:46pm
why did you use california ale as yeast and not an english yeats? just curious and how did it come out? thanks, e.
Cal Ale
2011-08-28 10:57pm
I find English ale yeast too fruity and full of character for this style. Wyeast 1728 or White Labs WLP-028 are probably better, but WLP-001 is very clean, highly attenuative and highly flocculant and can ferment cold around 62 or 64. The recipe was good and I've made it a few times. Good luck, Tom
OK I will give it a try...
2011-08-29 10:37pm
...since you have already tried it and convinced me about your reasons, I will make it with california ale yeast and see how it comes out. thank you for replying back. e.
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