Scottish ale brewers have two schools of thought. One camp brews using pale ale malt, a touch of black malt or roast barley for color, and heavy kettle caramelization. The other uses specialty malts, such as crystal, honey, and Munich to provide the characteristic malty, caramel flavors of Scottish ale. Smoked malt is not appropriate for this style and should not be included.

Scottish 60/- (Caramelized) 

Ingredients for 5 U.S. gallons (19 liters) 

6 lb (2.72 kg) English Pale Malt (Golden Promise or Crisp Maris Otter is ideal) 
3 oz. (85 g) Roast Barley 575L 
0.53 oz. (15 g) East Kent Goldings hops, 
5% alpha acid (60 min.) 

White Labs Edinburgh Ale WLP028 or Wyeast 1728 Scottish Ale Yeast 

Target Original Gravity: 1.034 (8.45 Plato) 
Approximate Final Gravity: 1.012 (2.99 Plato) 
Anticipated SRM: 13.7 
Anticipated IBU: 13.1 
Wort Boil Time: 120 minutes 

Directions: Single infusion mash at 158F (70C). Boil the first one gallon of wort from the mash over high heat until reduced by 50%. The purpose is to create caramelization of the wort. You may need to add back some water to end up at the correct starting gravity and volume. Ferment at 65F (18C) until yeast drops clear. Transfer to keg or cask, carbonate to 1.5 volumes, and serve at 50 to 55F (10 to 13C).

Extract Brewing: Replace English Pale Malt with 2.8 lbs (1.27 kg) Maris Otter liquid malt extract.

Scottish 60/- (Specialty Grains)

This basic formula, brewed to varying strengths, has won two golds and two silvers in the final round of the NHC over the past three years.

Ingredients for 5 U.S. gallons (19 liters) 

4 lb (1.81 kg) English Pale Malt (Golden Promise or Crisp Maris Otter is ideal) 
0.5 lb. (0.23 kg) Munich Malt 
0.5 lb. (0.23 kg) Honey Malt 
1 lb. (0.45 kg) Crystal 40L 
0.5 lb (0.23 kg) Crystal 120L 
2 oz. (57 g) Pale Chocolate Malt 200L 
0.53 oz. (15 g) East Kent Goldings hops, 
5% alpha acid (60 min.) 

White Labs WLP001 California Ale 

Target Original Gravity: 1.034 (8.45 Plato) 
Approximate Final Gravity: 1.012 (2.99 Plato) 
Anticipated SRM: 15.4 
Anticipated IBU: 13.1 
Wort Boil Time: 90 minutes 

Directions: Single infusion mash at 158F (70C). Ferment at 65F (18C) until yeast drops clear. Transfer to keg or cask, carbonate to 1.5 volumes, and serve at 50 to 55F (10 to 13C).

Extract Brewing: Replace English Pale Malt with 2.8 lbs (1.27 kg) Maris Otter liquid malt extract.