How To Brew Scottish Light Beer: From Celtic Castles to Crisp Casks

Scottish Light, or Scottish 60 Shilling as it was originally known as, originated in a land where brewing has existed for a really long time.

There is evidence that brewing was taking place in Scotland back in the 3rd millennium BC.

There is proof that a 30-gallon vessel used for fermentation and residue from barley lipids pointing to brewing existed during the Neolithic Age.

Instead of Hops

There has been further evidence of brewing that points to the Island of Rum, on the west coast of Scotland. Heather, meadowsweet, and royal fern was being used for brewing by the Scots.

Meadowsweet has shown through experimentations to actually extend the shelf life of beer for several weeks. Heather has been used in brewing instead of hops.

After hops became commonly used throughout Europe in the 11th century, the British held out to using them for another 400 years.

The Mystery

Scotland’s desire to brew low hopped and malt forward beers has always been a bit of a mystery. The water quality in Edinburgh matches that of Burton upon Trent and is well suited for hoppy ales.

At one point in time, Scotland produced stouts, porters, and pales. The cool temperature in Scotland caused many of the brewers to import their hops since the climate was not right for growing their own. This could be one reason for the Scot’s desire to focus more on malty beers.

The other reason for the malt forward beers is the climate being perfect for cooler fermentation. The Scottish ales are yeast neutral, which is imparted by cooler, longer temperatures.

Also, cooler weather also calls for malt forward beers. Scotland also yields a good amount of barley, oats, and wheat. They may as well focus on what they have easy access to.

Style Profile for Scottish Light

Appearance

Pale amber to dark copper. The head on this beer should be creamy and off white with a suburb clarity.

Aroma

Malt character is low to medium with notes of caramel and butterscotch. Low English hop character, fruitiness and diacetyl.

Mouthfeel

The mouthfeel is usually medium-low to medium.

Taste

The flavor of this beer is all malt. Sweetness ranges from caramel to toastines. Low diacetyl and low to moderate hop bitterness. Little to no hop flavor. Rich grainy finish to this beer with a drying character. Peat smoke is not appropriate in the flavor of a Scottish Light.

Food Pairing

The characteristics of a Scottish Light fare well with gamey meats like pheasant and quail, as well as more traditional roast pork, smoked salmon, or lamb. Spicy Mexican dishes can work as well. For cheese pairings, you’re probably best off with something smoked.

Overall though, the Scottish Light is probably BEST to save for a rich dessert, given the heavy toffee, caramel-like nature of the beer… anything with dark chocolate, toffee, or caramel will work really well.

Tips for Brewing your own Scottish Light

Grain

Traditionally, an English pale malt, such as Maris Otter, would be used. Golden Promise would also be a good base grain. The rest of the grist is made up of 10% of Crystal, Chocolate, Black malt, roasted barley, and wheat.

The combination of specialty malts is up to you to experiment with a little.Take good notes in order to replicate this beer again and again.

Hops

Since hops grow so poorly in Scotland, they needed to be imported. The closest area that has hops is England, so English hops make up the hop bill in most Scottish beers.

Hops such as Target, Progress, Sovereign, East Kent Goldings, Fuggle, and Challenger will be on the list to choose from for a Scottish Light.

Since hop characters are not really prevalent in this style, the hop itself is very secondary. Look for hop additions to only consist of the bittering charge at 60 minutes for this style.

Yeast

A yeast that is clean and neutral with minimal flavor additions. Wyeast 1728 Scottish Ale, or White Labs WLP028 Edinburgh Scottish Ale are both good choices. Safale S-04 or Danstar Winsor are the dry yeast choices.

Fermentation

Usually a beer can ferment in about a week’s time if not less. Since Scottish ales ferment much cooler, it can take up to three weeks in primary to finish. Traditionally, cold conditioning in a secondary for up to six weeks to aid in clarity and accentuate the malty profile.

Scottish Light By the Numbers

• Color Range: 17 – 22 SRM
• Original Gravity: 1.030 – 1.035 OG
• Final Gravity: 1.010 – 1.013 FG
• IBU Range: 10 – 20
• ABV Range: 2.5 – 3.2%

Scottish Light Recipe

Grain

• 84% 6 lbs Maris Otter Malt
• 8% 8 oz Crystal 8010%
• 6% 6 oz Pale Chocolate Malt
• 2% 2 oz Roasted Barley

Hops

• 1 oz Fuggle – Boil 60 min

Yeast

• 1.0 pkg Wyeast Scottish Ale 1728

Directions

1. Mash at 152°F (66°C) for 60 mins
2. Boil for 60 mins

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Frequently Asked Questions

How does Scottish Light Beer differ from other Scottish Beers like 90 or 80 Shilling Ale?

Scottish Light Beer, also known as 60 Shilling, is a traditional type of beer from Scotland known for its light and easy-drinking nature.

In contrast, 90 or 80 Shilling Ales are generally richer and have a higher alcohol content.

The “shilling” terminology historically refers to the price of a barrel of beer in Scotland and often correlates to the strength and body of the beer.

What is the historical significance of the 60 Shilling terminology in Scottish Light Ale?

The 60 Shilling terminology for Scottish Light Ale is derived from the historical pricing of beer in Scotland. It’s a tradition dating back to the 19th century where the price of a barrel of beer was related to its alcohol content.

The 60 Shilling categorization indicates that this is a lighter and lower-alcohol beer compared to other Scottish beers like 80 or 90 Shilling Ales.

What are the key ingredients in the Scottish Light Beer recipe?

The Scottish Light Beer recipe primarily consists of pale malt, peated malt, and caramel malt. The unique combination of these malts, along with a low hop bitterness, allows for a light, smooth, and slightly smoky flavor profile which is characteristic of a Scottish Light Ale.

How does the brewing process of a Scottish Light Beer differ from an Award Winning Scottish Ale Recipe?

The brewing process of a Scottish Light Beer generally involves lower alcohol content and a balanced malt profile with minimal hop bitterness.

On the other hand, an award-winning Scottish Ale recipe might entail a more complex brewing process, higher alcohol content, and a richer malt complexity, which might also include additional ingredients or different brewing techniques to achieve a distinct flavor profile.

Can the Scottish Light Ale recipe be modified for a Scottish Export Ale?

Yes, the Scottish Light Ale recipe can serve as a base for brewing a Scottish Export Ale. By adjusting the malt bill, hop additions, and possibly the yeast strain, brewers can experiment and tweak the recipe to achieve the desired alcohol content and flavor characteristics associated with a Scottish Export Ale.