[patto1ro]

I've just seen this recipe for Scottish 60/-. Wow, is all I can say. It bears absolutely no resemblance to any 60/- brewed in Scotland. Far too many different types of malt.

This is what a genuine Scottish 60/- looks like:

1970 Drybrough  60/-      
pale malt   5.00 lb   75.47%
black malt   0.125 lb   1.89%
flaked maize   0.75 lb   11.32%
No. 2 invert sugar   0.75 lb   11.32%
Fuggles 90 min   0.50 oz   
Hallertau 30 min   0.25 oz   
Goldings dry hops   0.375 oz   
OG   1030.8   
FG   1010   
ABV   2.75   
Apparent attenuation   67.53%   
IBU   10   
SRM   10   
Mash at   146º F   
Sparge at   165º F   
Boil time   90 minutes   
pitching temp   62º F   
Yeast   WLP028 Edinburgh Ale   

The colour I give above is too pale. It would have been coloured with caramel at racking time to 20-25 SRM.

[JonathanEL]

BYO article? Yeah made no sense to me either. Hops Sure, Yeast sure, maize?

[Kevin]

Anyone who wants to peel away all the rubbish published about Scottish brewing should read Ron Pattinson's book, Scotland Vol. 2.

[patto1ro]

BYO article? Yeah made no sense to me either. Hops Sure, Yeast sure, maize?

Maize was pretty standard in Scottish beers. Sometimes even in the form of grits.

[dls5492]

Just a friendly reminder that what was in the glass was judged, not the recipe.

[patto1ro]

Just a friendly reminder that what was in the glass was judged, not the recipe.

I'm sure it was a very nice beer. Just not anything like a Scottish 60/- as brewed in Scotland.

I'm not slagging the beer off. Just pointing out it's not much like the beers brewed in Scotland.