90 Shilling Scottish Ale

All grain

A full bodied strong dark amber ale with a mellow hop aroma and bitterness

Ingredients for 5 gals:

4 lbs. Weyermann organic Pilsner malt
6 lbs. Briess organic pale 2-row malt
1 lb. Briess organic Munich malt
3/4 lb. Briess organic caramel 60 oL malt
1/2 lb. Briess organic carapils malt
1/4 lb. Briess organic roasted barley
1/2 oz. Organic New Zealand Pacific Gem hops- bittering (19 IBU)
1 oz. Organic English Kent Goldings whole hops- flavor (7 IBU)
1 oz. Organic German Hallertauer Mittlefrueh hops- aroma
8 oz. OPTIONAL: Wildcrafted Scottish Heather Tips
Ale Yeast: Wyeast #1728 Scottish Ale or White Labs #028 Edinburgh Ale
For bottling: 8 oz. (1 1/4 cups) Dry Malt Extract (DME)*
Optional ingredients: 1/2 teaspoon Irish Moss

International Bittering Units (IBU’s): 26
Original Gravity (O.G.): 1.066- 1.072
Final Gravity (F.G.): 1.012-1.018
Average alcohol content (% by volume): 6.5%

*If you prefer, you may use 1 cup of organic malt extract or 3/4 cup corn sugar or kraeusen with 1 quart of unfermented wort for bottling.


For expanded directions, go to brewing procedures for all grain recipes.

1. Heat 4 gallons of water to 170 oF and add all of the grains included in this kit.
2. After 10 minutes, adjust temperature if needed, and then mash at 152- 154 oF for 20- 40 minutes.
3. When starch conversion is complete, raise the temperature to 160- 165oF (optional).
4. Sparge the grains with 4 gallons of water heated to 170 oF.
5. Transfer wort to the brew pot and bring to a boil.
6. Once the wort has reached a rolling boil add 1/2 oz. Pacific Gem hops (bittering) and boil for 40 minutes.
7. Add 1 oz. English Kent Goldings hops (flavor) and boil for 15 minutes. If desired, add the Irish Moss flakes. Add 8 oz. of heather tips if you are making a Heather Ale for the last 10 minutes of the boil.
8. Add 1 oz. German Hallertaur Mittlefrueh hops (aroma), boil 5 more minutes, & turn the heat off.
9. Cool the wort to 65- 75 oF and transfer the chilled wort into your sanitized primary fermenting vessel.
10. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add oxygen.
11. Add the yeast and ferment in a cool dark place for 3-5 days at 60- 70 oF in the primary fermenter.
12. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided.
13. Ferment for an additional 7- 14 days, or until fermentation is complete.
14. Bottle your beer and store at room temperature for the first few days, then in a cool dark place (50- 60 oF) for 1-3 weeks. Your beer is ready to drink when it is clear and nicely carbonated.

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