90 Shilling Scottish Ale

Extract Brew

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

Ingredients for 5 gals:

7 1/2 lbs. Organic pale malt extract
1 lb. Briess Organic caramel 60 oL malt
1/4 lb. Briess Organic roasted barley
1/2 oz. Organic New Zealand Pacific Gem hop pellets- bittering (20 IBU)
1/2 oz. Organic New Zealand Hallertaur hop pellets- flavor (6 IBU)
1/2 oz. Organic German Hallertaur Mittlefrueh hop pellets- aroma
8 oz. OPTIONAL: Wildcrafted Scottish Heather Tips
Ale Yeast: Wyeast #1728 Scottish Ale or White Labs #028 Edinburgh Ale
For bottling: 1 1/4 cup 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 extract recipes.

1. Soak the grains in hot water for 15 to 20 minutes. For best results, do not boil, and do not exceed 180 oF.
2. Strain the grains (or remove grain bag) and add the grain “tea” to your brew kettle along with up to 5 1/4 gallons of water.
3. Heat the water to boiling and then turn the heat off. Add the malt extract and dissolve the extract completely. Turn the heat back on and bring to a boil.
4. Once the wort has reached a rolling boil add 1/2 oz. NZ Pacific Gem hop pellets (bittering) and boil for 40 minutes.
5. Add 1/2 oz. New Zealand Hallertaur hop pellets (flavoring). If desired, add the Irish Moss flakes. Boil for 15 minutes more. OPTIONAL: If making a Heather Ale, add 8 oz. for the last 10 minutes of the boil. To filter the large amount of heather, a small grain bag is recommended.
6. Add 1/2 oz. German Hallertaur Mittlefrueh hops (aroma), boil 5 more minutes, & turn the heat off.
7. Cool the wort to 65- 75 oF.
8. Transfer the chilled wort into sanitized primary fermenting vessel.
9. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add oxygen.
10. Add the yeast and ferment in a cool dark place for 3-5 days at 60- 70 oF in the primary fermenter.
11. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided (after 4-6 days). This step is optional.
12. Ferment for an additional 7- 14 days, or until fermentation is complete.
13. Clean and sanitize enough bottles for your batch.
14. Sanitize bottle caps.
15. Boil your bottling sugar in 2 cups of water for 15 minutes.
16. Cool the sugar solution to 70 oF and pour into a sanitized carboy or bottling bucket. Transfer your beer into the same container and mix slowly. You can also pour the sugar solution into the same fermenter with the beer instead of transferring.
17. Use a racking cane and siphon tubing with a bottle filling tip attached to fill your bottles. Cap immediately after filling the bottles to prevent contamination.
18. Store the beer at room temperature (about 70 oF) for the first few days, then in a cool dark place
(55- 65 oF) for 1-3 weeks. Your beer is ready to drink when it is clear and nicely carbonated.

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