BJCP Style and Style Guidelines
05-A Scottish Ale, Light 60
Min OG: 1.030 Max OG: 1.034
Min IBU: 9 Max IBU: 15
Min Clr: 12 Max Clr: 34 Color in SRM, Lovibond
Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 6.63
Anticipated OG: 1.034 Plato: 8.45
Anticipated SRM: 14.4
Anticipated IBU: 13.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Extract SRM
60.4 4.00 lbs. Pale Malt(2-row) Great Britain 1.021 3
7.5 0.50 lbs. Munich Malt Germany 1.003 8
7.5 0.50 lbs. Honey Malt Canada 1.002 18
15.1 1.00 lbs. Crystal 40L America 1.005 40
7.5 0.50 lbs. Crystal 120L America 1.002 120
1.9 0.12 lbs. Chocolate Malt – Light Great Britain 1.001 200
Exract represented as SG.
Hops
Amount Name Form Alpha IBU Boil Time
0.53 oz. Goldings – E.K. Pellet 5.00 13.1 60 min
Yeast
White Labs WLP001 California Ale
Mash Schedule
Mash Type: Single Step
Grain Lbs: 6.63
Water Qts: 8.61 Before Additional Infusions
Water Gal: 2.15 Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 158 60 Min
Mash-out Rest: 168 15 Min
Sparge: 170 60 Min
Total Mash Volume Gal: 2.70 – Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Light but full flavoured and tatsy
