brēowanthorpe

The Homestead of Beer

Scottish Light

By thomas #30 minute boil, #60 shilling ale, #60/- ale, #Ale, #Barley, #Beer, #BIAB, #Homebrew, #Hops, #Mountain Portage, #No-sparge, #one-gallon, #Scottish, #Scottish Light, #Session Ale, #Summer 2024, #Unaged Ale, #Water, #Yeast

Codename : Mountain Portage 60/- Alethorpe

The unofficial theme for summer 2024 is to focus on low gravity (AKA lower alcohol) ales, particularly British styles. This batch is in the style of a Scottish Light, which had a colloquial term of 60 shilling ale, an antiquated phrase indicating how much it cost to buy a barrel. A little about the beer,

Medium toasty-bready malt with caramel and toffee overtones, finishing with a slightly roasty dryness.

https://www.bjcp.org/style/2021/14/14A/scottish-light/

Ingredients

  • 13 oz Maris Otter malt (3.8L)
  • 3 oz Caramunich III (53L)
  • 3 oz Carastan malt (30L)
  • 2 oz Caramel malt (120L)
  • 0.5 oz Black malt (450L)
  • 1/4 Campden tablet in strike water (optional)
  • 0.10 oz Minstrel hops at 20 minutes
  • 0.10 oz Willemette hops at 20 minutes
  • 1/2 tsp Irish Moss (optional) at 15 minutes
  • 0.20 oz Willemette hops at 0 minutes
  • 3 ml Mangrove Jacks Empire Ale dry ale yeast

Vital Stats

BJCP Style : Scottish Light
Anticipated ABV : 2.9%
Anticipated IBU : 15
Anticipated SRM : 20
Pre-boil SG : 1.025
Post-boil SG: 1.033
Original SG : 1.033
Target SG : 1.011
Carbonation : 2
Water profile : Scottish Light 60/-
Brewhouse (in)efficiency : 69%

Brew Day

  • Prepare 6.3L strike water, 158F.
  • Add the milled grains to the bag.
  • Place the bag in the hot water, set the timer for 90 minutes, and maintain the temperature at 158F. It is acceptable if the temperature varies by a couple of degrees in either direction.
  • If you find the gravity is reached before 90 minutes, you can jump to lifting the bag out.
  • Stir occasionally.
  • Calibrate the sonic screwdriver.
  • Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
  • Bring up to a boil, 212F, set the timer for 30 minutes. Add hops, and Irish moss, as prescribed above.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare the yeast mixture, per manufacturers directions.
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Put the airlock on the carboy.
  • Store in a cool dark place for primary fermentation for 7-14 days.

Bottling Day

Brew Notes

  • Sticking with the distilled water with the water conditioning salts.
  • Needed a 90 minute mash in.
  • This is the first time I mixed hops going in at the same time (Minstrel/Willemette) at 20 minutes. I have seen other recipes do it, so I thought I would give it a try.
Ferment the 60 shilling ale for 7-10 days before bottling.

Brew day : 25-Jul-2024