Homebrewers Association
Homebrewers Association
Homebrew Recipes

80 Shilling Scottish Ale

This recipe appears in the July/August 2017 issue of Zymurgy magazine in the article Style Spotlight: Scottish Ales by Amahl Turczyn.

80 Shilling Scottish Ale | Scottish Export 80/-


  • For 5.5 US gallons (20.8 L)
    • 11 lb. (5 kg) Golden Promise pale malt
    • 5 oz. (142 g) 500° L roast barley
    • 2 oz. (57 g) East Kent Goldings, 5% a.a. @ 60 min
    • White Labs WLP028 Edinburgh Scottish Ale or Wyeast 1728 Scottish Ale yeast (2L starter)
    • 1 Whirlfloc tablet or 1 tsp. (5 g) Irish moss @ 15 min


    • Original Gravity: 1.055 (13.5° P)
    • Final Gravity: 1.016 (4° P)
    • ABV: 5.1%
    • IBU: 30
    • SRM: 15


    Mash grains at 154° F (68° C) for one hour. Mash out at 168° F (76° C), and sparge at 170° F (77° C). Collect enough wort to account for evaporation from the long 120-minute boil.

    After an hour of boiling, add the 60-minute hops. At 15 minutes, add either 1 Whirlfloc tablet or 1 tsp. (5 g) of Irish moss. After the boil, stir wort vigorously to create a whirlpool and precipitate out the trub. Chill wort to 63° F (17° C) as quickly as possible, run off into a fermenter, pitch yeast, and oxygenate for 1 minute using pure oxygen.

    Fermentation should be allowed to free-rise to 67° F (19° C) during the first 4 days. It can then proceed at that temperature for another 10 days until terminal gravity is reached. Transfer to secondary (glass or stainless steel preferred), and cool to 36° F (2° C) and cold condition for 2–4 weeks.


    While it is not traditional, some brewers choose to forgo the long boil and instead run the first 3–4 gallons (11–15 liters) of strong wort into the kettle, then stop runoff and boil that wort for 30 minutes. This creates caramel-like flavors and darkens the wort. Then the remainder of the wort can be run into the kettle and boiled another hour with the bittering hop charge.

    Extract Version

    Substitute pale malt with with 8.5 lb. (3.86 kg) Maris Otter liquid malt extract. Decrease roast barley to 4 oz. (113 g) and steep in 155° F (68° C) reverse osmosis (RO) water for 30 minutes. Remove grains. Dissolve extract and top up to desired boil volume with RO water. Add hops and boil 60 minutes. Proceed as above.

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