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Style of the Week: Scottish 60 Schilling!

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August 19, 2016 by fhsteinbart


60 shilling pint

Typical Scottish 60 Shilling Ale served in a traditional dimpled Imperial pint mug.

When I was stationed in the UK, I was sent TDY (temporary duty) assignment to Scotland. There I discovered Scottish, and Scotch Ales. The differences primarily being that of alcohol content, and finishing palate sensations. My favorite beers were at opposite ends of the spectrum, namely the Wee Heavy, and the 60 Schilling (named for the amount per barrel of taxes paid), which was delightful on cask. What makes these beers so interesting is that while not being hoppy beers, the dryness of the finish keeps them from being an overly sweet beer. The 60 Schilling being made for copious consumption, while the Wee heavies are more for quiet reflective sipping by the fire place (even in Summer, it’s coolish in Scotland) or the windows overlooking the Moors. But the lightest of the Scottish Ales are amazingly flavorful for what they are, and served on cask they are heavenly in my opinion. Names like Tenant’s, Belhaven, and Caledonian are well known in the USA, but local beers like Old Jock are a rare treat stateside. Below is a recipe of mine that makes an awesome tasting 3½% ABV beer that is sure to please the malt lover’s out there, and rescue the IPA people from their hoppy ways, and ease their palates with a nice coating of malty goodness that they can now retaste their IPA and enjoy it all over again!

Extract:

  • 5 lbs. Munich LME
  • 1 lb. Extra Dark British Crystal Malt
  • 1 lb. Honey malt
  • 1 lb. Victory Malt
  • 2 oz. Goldings Hops (Bitter)
  • Whirlfloc tablet or Irish Moss
  • ¼ oz. Brewing Salts in the boil.
  • Wyeast 1968, WLP002, Imperial Pub, or Safale S-04 yeast

Instructions:

Heat 2½ gallons of water to 155°F.
Turn off heat and add LME, stirring until fully dissolved, and steep specialty grains for 20~30 minutes.
Add water to volume, return to heat, bring to boil for 10 min.
At 15 minutes remaining in the boil, add a Whirfloc tablet.
After boil has finished, turn off heat, then cool wort by placing kettle in an ice bath or use a wort chiller (0 min).
Add mixture to fermenter, removing hops, and bring total volume to 5 gallons using non-distilled bottled water or filtered tap water.
Aerate unfermented wort (shaking works well).
Pitch yeast and ferment at 68° F until completed (about a week).
Allow to age an additional four to six weeks before packaging up as usual.

All Grain:

  • 7 lbs. Pale Ale Malt
  • 1 lb. Extra Dark British Crystal Malt
  • 1 lb. Honey Malt
  • 1  lb. Victory Malt
  • 2 oz. Goldings Hops (Bitter)
  • Whirlfloc tablet or Irish Moss
  • ¼ oz. Brewing Salts in the mash and in the boil.
  • Wyeast 1968, WLP002, Imperial Pub, or Safale S-04 yeast

Procedure:

Infusion mash at 154°F for 1 hour, using a standard (1.33 qt./lb.) mash. Sparge to 6.5 gallons of wort, and bring to a roiling boil. At 15 minutes remaining add the Whirlfloc tablet or Irish moss. At 0 minutes (knockout), cool the mixture by placing kettle in an ice bath or using a wort chiller. Add mixture to fermenter, removing hops, and aerate unfermented wort (shaking works well). Pitch yeast and ferment at 68°F. Gravity may vary depending on system efficiency, so adjust accordingly, using malt extract if needed.

Package up as usual; bottled versions should use 100 gms. corn sugar (approx. ¾ cup), or kegged to 15 psig at 38°F, and allow two weeks to come into condition. Serve at 50°~55°F in a Thistle glass or in a dimpled pint mug

, so share, and enjoy! This beer will continue to evolve and change over the coming months, so make enough to last you through your next brew.

 

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