Loose Change Scottish Ale

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The recipe for this Scottish Light Ale comes to us by way of our friend and award-winning Bay Area homebrewer Nathan Smith. The beer won Nathan a silver medal in the final round of 2010 National Homebrew Competition. We tasted and discussed a BIAB version of the beer with Jeremy Jalabert in Chop & Brew – Episode 83. Jeremy won the 2017 Oregon State Home Brewer of the Year in part with a Best of Show win with this recipe. The recipe is also one of the many great recipes featured in the book Homebrew All-Stars: Top Homebrewers Share Their Best Techniques and Recipes by Drew Beechum and Denny Conn. See here to view via BeerSmith Recipe Cloud.

Loose Change Scottish Ale
Style: Scottish Light 60/- (Cat. 9A) [BJCP 2008 Guidelines]

Batch Size: 12 gallons
Boil Size: 13 gallons
ABV: 2.8%
OG: 1.036
FG: 1.015
SRM: 21.2
IBU: 16

Malt

  • 20 lbs Crisp Maris Otter (3.0 SRM) – 83% 
  • 1 lbs 6.40 oz Crisp Crystal 55L (60.0 SRM) – 6%
  • 1 lbs Crisp Crystal 120L – 4%
  • 1 lbs Weyermann Munich I (9.0 SRM) – 4%
  • 12.00 oz Crisp Pale Chocolate (400.0 SRM) – 3%
  • 5.50 g Calcium Chloride (Mash 60 min) 

Mash

  • Rest at 154°F for 45 minutes
  • Mash out at 168°F for 15 minutes

Hops

  • 1.75 oz  Goldings, East Kent [5.0%] – Boil 60 min

Other Additions

  • 2.00        Whirlfloc Tablet (Boil 30 min)
  • 2.00 g    Servomyces (Boil 10 min)

Yeast

  • 1 pkg California Ale (White Labs #WLP001) 
    • NOTE: While Nate’s original recipe lists the above yeast, Jeremy Jalabert used Wyeast 1728: Scottish Ale strain for his version of the beer as sampled and discussed in the video for Episode 83.
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