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Why do you say that you cannot immagine any yeast other than cal ale. Wyeast has a Scottish Ale yeast 1728 that attenuates well down to 55F

I dont understand the question. It is a 90 Shilling Scottish Ale. Does this mean a 90 min boil instead of 60?

I have been looking for a good clone recipe for this as well. Hopefully some one here can be of some help.

Look Here for info about Gelatin https://www.homebrewtalk.com/f13/gelatin-finings-53912/

Biermuncher, I am making this beer on Saturday Nov7, I need this beer to be ready by thanksgiving. I was planning on letting it sit in the primary for 7 days then racking it to a carboy, adding gelatin, and crash cooling for 4 days then racking the clear beer to a keg for it to carb at...

I was thinking about replacing the vienna and 4lbs of the 2 row with toasted 2-row for a slightamber color and a light nutty taste. What do you think. I will be using the same hop schedule and yeast. Never mind I was thinking vienna was toasted 2-row it is not victory is.

Nothing wrong with that. It will have a higher %ABV. The downside is you will have less volume of beer cause you boiled it all away.

BierMuncher, I read post number 3 where you said you would condition this beer differently. I do not typically transfer to a secondary. Do you think this beer would be clear if I primary this beer for 2 weeks, transfer to kegs and let age for 2 weeks then chill and let it sit in the keezer...

My SWMBO wants me to make this. How did it turn out?

I would also like to use Marris Otter in this brew. I read somewhere that if you substitute MO for 2-row you can use less. How much less should I Use? If that is not correct I was thinking of using 15lb of MO and 5 LB 2-row toasted. Would that Work?

I brewed this beer 3 weeks ago and tasted it out if the primary. It had a strong banana aroma. Is this normal? It was not that great out of the fermenter tasted watered down. How long should this beer condition before it peaks in taste? This is my first brew so I am not experienced...

I am going to make this tonight I plan on fermenting for 4 weeks the kegging and force carbonation in the keezer for another 4. I after I taste it I will get another one started and let it age longet to see if it makes a significant difference. Thanks for this thread the internet is great...