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Homebrew Recipes

Bonnie Prince Charlie’s 80/- Shilling

Michael Kelly, who was vice president of the Sonoma Beerocrats, and Bear Republic Brewing Co. won the 2014 GABF Pro-Am gold medal with Kelly’s 80/- Shilling Scottish Ale.

Every beer in the Pro-Am competition is already a winner, so taking home a gold medal is something very sepcial. Kelly, using the late Greg Noonan’s Scotch Ale as his road map, takes an old school approach, running off four gallons when he makes a 12 gallon batch at home, boiling it for 30 minutes to create the caramelized, butterscotch flavor that is a hallmark of the style, then completing the runoff.

And as if winning a gold medal at the GABF Pro-Am wasn’t good enough, Bear Republic Brewing Co. holds an annual GABF Cellar Party, which serves up beers made for GABF as well as cellar rarities from both its production and pub breweries. The attendees then vote on their favorites, with Kelly’s Bonnie Prince Charlie finishing third in the voting behind a stout aged in rum barrels and a rye pale ale. Given the recipe’s success, you shouldn’t need much convincing to try out this homebrew take on a classic style. Llet us know what you think!

Bonnie Prince Charlie’s 80/- Shilling | Scottish Export 80/-

Ingredients

  • For 12 Gallons (45 L)
    • 24.0 lb (10.9 kg) Maris Otter pale malt
    • 0.75 lb (340 g) roasted barley
    • 4.0 oz (113 g) East Kent Golding hops, 5.7% a.a. (60 min)
    • White Labs Edinburgh Ale yeast

    Specifications

    • Original Gravity: 1.054
    • Final Gravity: 1.016
    • ABV: 5-6%
    • IBU: 23
    • SRM: 13

    Directions

    To brew Kelly’s 80/- Shilling Scottish Ale, Mash at 156°F (69°C) for 60 minutes, heat to 168°F (76°C) over 10 minutes, sparge. Run off 4 gallons (15.14 L) of the first runnings and boil hard for 30 minutes. Then continue the runoff, collect 16 gallons (60.57 L), boil for 90 minutes. Transfer 12 gallons (45.42 L) to fermenter.

    Primary fermentation for 14 days at 62°F (17°C).

    Secondary fermentation for 14 days at 36°F (2°C).


    Extract Option

    Substitute 17.75 lb (8.05 kg) Maris Otter malt extract syrup for pale malt. Steep roasted barley in 160°F (71°C) water for 30 minutes. Dissolve extract completely and proceed with boil, omitting first-wort preboil.