Scottish and Irish Ale - Scottish Light 60/- (BJCP 2008) - Beer Recipes | Brewer's Friend

Scottish and Irish Ale - Scottish Light 60/- (BJCP 2008)




Top 10 Scottish Light 60/- (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Scottish 60 Shilling
5.5 gal 3.26% 15.74 1.034 1.009
All Grain 5233
Scottish 60
6 gal 3.29% 20.39 1.036 1.011
All Grain 2743
Smoke Alarm Scott Ale
6 gal 4.71% 22.7 1.049 1.013
All Grain 2391
Scottish 60
5.5 gal 3.27% 20.99 1.033 1.008
All Grain 2207
12 Penny Scottish Ale
5.5 gal 2.69% 13.49 1.029 1.008
extract 2168
Ashburnham Summer Ale
23 L 4.11% 20.13 1.040 1.008
All Grain 2059
Wee Scottie
25 L 3.18% 14.14 1.035 1.010
All Grain 1920
My Shilling - 60
5 gal 5.22% 23.21 1.055 1.015
Partial Mash 1894
Honey Red Ale
6 gal 5.92% 31.45 1.059 1.014
All Grain 1853
Scottish 60/-
6 gal 3.03% 13.85 1.035 1.012
All Grain 1637

Newest Scottish Light 60/- (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Hello Falll
6 gal 5.52% 21.67 1.057 1.015
All Grain 62
Peat n Repeat
5 gal 4.73% 21.35 1.052 1.016
BIAB 66
MacLean of Duart Scottish Light
18 gal 4.38% 14.5 1.048 1.014
All Grain 146
RED ALE FB
16 L 5% 21.86 1.050 1.012
All Grain 107
Red Rye pale ale
10 gal 6.01% 30.19 1.056 1.010
All Grain 162
Awesome Recipe
12 L 6.16% 56.86 1.057 1.010
All Grain 117
version Iris
25 L 3.35% 26.72 1.033 1.007
All Grain 201
Irish Red Ale
55 L 3.54% 7.15 1.036 1.009
All Grain 274
Dearg doom
24 L 4.94% 0 1.050 1.013
All Grain 330
Irish Red Ale
6.5 gal 5.41% 30.9 1.053 1.012
All Grain 419

Fermentables Used In Scottish Light 60/- (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
United Kingdom - Maris Otter Pale 15 United Kingdom Grain base malt 3.75°L
38 70% 28% - 93%
American - Caramel / Crystal 40L 15 American Grain crystal malt 40°L
34 8% 3% - 15%
US - Pale 2-Row 14 US Grain base malt 1.8°L
37 60% 12% - 95%
American - Caramel / Crystal 120L 12 American Grain crystal malt 120°L
33 5% 3% - 8%
American - Roasted Barley 12 American Grain roasted malt 300°L
33 2% 0% - 6%
United Kingdom - Golden Promise 8 United Kingdom Grain base malt 3°L
37 58% 18% - 90%
American - Chocolate 8 American Grain roasted malt 350°L
29 4% 2% - 9%
American - Pale Ale 8 American Grain base malt 3.5°L
37 60% 14% - 94%
German - Melanoidin 6 German Grain roasted malt 25°L
37 5% 2% - 11%
German - CaraRed 6 German Grain crystal malt 20°L
34 12% 4% - 25%

Hops Used In Scottish Light 60/- (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 23 5 49% 13% - 100%
Fuggles 21 4.5 45% 13% - 100%
Cascade 10 7 38% 16% - 100%
Kent Goldings 7 5 68% 12% - 100%
Goldings 7 4.5 65% 33% - 100%
Magnum 5 15 36% 25% - 60%
Willamette 5 4.5 55% 34% - 100%
Tettnanger 4 4.5 27% 11% - 50%
Chinook 3 13 27% 20% - 44%
Hallertau Blanc 3 10 39% 11% - 57%

Steeping Grains Used In Scottish Light 60/- (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Caramel / Crystal 60L 3 Grain crystal malt 60°L
34 33% 31% - 36%
Special B 2 Grain crystal malt 115°L
34 30% 27% - 33%

Yeasts Used In Scottish Light 60/- (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - English Ale Yeast S-04 22 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - Edinburgh Scottish Ale Yeast WLP028 13 White Labs Ale Med-High Medium 72.5% 65°F 70°F
Wyeast - Scottish Ale 1728 10 Wyeast Ale 0.12 High 71% 55°F 75°F
Fermentis - Safale - American Ale Yeast US-05 7 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Irish Ale 1084 3 Wyeast Ale 0.1 Medium 73% 62°F 72°F
White Labs - California Ale Yeast WLP001 2 White Labs Ale High Medium 76.5% 68°F 73°F
White Labs - English Ale Yeast WLP002 2 White Labs Ale Medium Very High 66.5% 65°F 68°F

Other Ingredients Used In Scottish Light 60/- (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 7 Water Agt Boil 71% 21% - 100%
Gypsum 5 Water Agt Mash 29% 0% - 100%
Irish Moss 5 Fining Boil 83% 17% - 100%
Calcium Chloride (dihydrate) 4 Water Agt Mash 14% 0% - 32%
Epsom Salt 4 Water Agt Mash 9% 0% - 29%
Lactic acid 4 Water Agt Mash 83% 33% - 100%
Yeast Nutrient 3 Other Boil 14% 1% - 26%
Chalk 2 Water Agt Mash 21% 0% - 41%
Citric acid 2 Water Agt Sparge 10% 2% - 30%

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