Scottish 60 Schilling Ale

[Schol-R-LEA]

Since the subject came up in another thread, I thought I would take a shot at designing a Scottish Light 60/- ale. I know that the peated malt isn't strictly speaking accurate, but I know it isn't uncommon to use when replicating the Scottish styles. I would probably want to use a very long boil, at least 120 min. (with my setup, that's sort of inevitable anyway), to get some carmelization. Any advice on this before I go ahead and brew it (probably not for a while, as I still need to set up my fermentation chamber)?

Trainspotting 60/-
5 lbs Maris Otter Pale Ale malt
8 oz brown malt
4 oz 60L crystal malt
4 oz peat smoked malt
2 oz roasted barley
1 oz Fuggles (4.5%AA), 60 minute boil
Scottish Ale yeast (Wyeast #1728)

 

[sieglere]

So do you have an extract or partial mash equivalent for this? (I'm brewing in a tiny kitchen without the benefit of an AG setup)

Much appreciated

 

[Schol-R-LEA]

While it is a bit too dependent on the specialty grains for an extract-only version, you can do a partial mash version simply by substituting 2.5 pounds of extra light DME for 4 pounds of the Maris Otter. You would still want that last pound of MO for the partial mash, mainly to convert the brown malt, but with a Beer-in-a-Bag technique it should be fairly easy to mash 2lbs., 2oz., of grain. A somewhat bigger concern is fermentation temperature, as Scottish ales usually ferment rather cooler than other ales (around 55-60 deg. F.) But just how you would keep it cool is up to you.

 

[Cposten]

Am looking forward to hearing how it comes out. Thanks to OP one of these is making it onto my to do brew list. Best of luck friend.