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14A1. Scottish Light (60/-)

115 calories 12.1 g 12 oz
Beer Stats
Method: All Grain
Style: Scottish Light
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.022 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 115 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created Friday August 25th 2017
Amount Fermentable Cost PPG °L Bill %
6.25 lb United Kingdom - Pale 2-Row6.25 lb Pale 2-Row 38 2.5 75.7%
4 oz United Kingdom - Chocolate4 oz Chocolate - (late boil kettle addition) 34 425 3%
3 oz United Kingdom - Black Patent3 oz Black Patent - (late boil kettle addition) 27 525 2.3%
3 oz American - Caramel / Crystal 120L3 oz Caramel / Crystal 120L - (late boil kettle addition) 33 120 2.3%
1.38 lb Rice Hulls1.38 lb Rice Hulls 0 0 16.7%
132.08 oz / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5 Boil 60 min 16.73 100%
0.75 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
2.15 gal Strike Water @ 159 F Temperature 148 °F --
Single Infusion Infusion 159 °F 90 min
Mash Out Temperature 170 °F 15 min
7.55 gal Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
8.53 g Chalk Water Agt Mash 1 hr.
6.39 g Gypsum Water Agt Mash 1 hr.
3.90 g Magnesium Chloride Water Agt Mash 1 hr.
6.14 ml Phosphoric acid Water Agt Mash 1 hr.
11.35 g Phosphoric acid Water Agt Sparge 1 hr.
Wyeast - Scottish Ale 1728
1 Each
Attenuation (avg):
Optimum Temp:
55 - 75 °F
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 183 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2 Volumes
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.

Crystal Malt:
Add after mash-out, during vorlauf.

Chocolate Malt:
Add after mash-out, during vorlauf.

Black Patent:
Add after mash-out, during vorlauf.
Mash Chemistry and Brewing Water Calculator

Overall Impression:
A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character. Traditionally the darkest of the Scottish ales, sometimes nearly black but lacking any burnt, overtly roasted character.

Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.
Appearance: Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.

Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.

Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

Malt-focused ales that gain the clear majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.

Characteristic Ingredients:
Originally used Scottish pale malt, grits or flaked maize, and brewer’s caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.

Style Comparison:
Similar character to a Wee Heavy, but much smaller. Similar in color to a Dark Mild, but a little weaker in strength.

Vital Statistics:
OG: 1.030 – 1.035
FG: 1.010 – 1.013
IBUs: 10 – 20
SRM: 17 – 22
ABV: 2.5 – 3.2%

Commercial Examples:
McEwan's 60

session-strength, amber-color, top-fermented, British-isles, traditional-style, amber-ale-family, malty

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-29 20:49 UTC
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