Back to SearchScottish 60-Shilling Ale
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Beer Style: Scottish Light, Smoked
Recipe Type: all-grain
Yield: 5 gallons
Description:
Create a sessionable gluten-free Scottish light ale with artisan smoked malt flavor. This gluten-free beer recipe combines house-smoked malts and chocolate millet malt (replacing roasted barley) for a delicate, drinkable ale with gentle smoke, earthy undertones, and balanced malt sweetness. OG 1.030-1.034. Perfect for easy-drinking gluten-free craft beer with traditional Scottish character. Adapted from BYO's classic 60-shilling ale recipe for celiac-safe homebrewing.
Ingredients:
- 6.82 LBS Pale Millet Malt; or 9.55 LBS Pale Rice Malt; or any combination of the two
- 2.6 OZ Smoked Malt
- 5.2 OZ Cara Millet Malt
- 5.2 OZ Chocolate Roasted Vienna Millet Malt
- 0.5 OZ Cascade Hops
- 1 TSP Irish Moss
- SafAle US-05 or S-04 Yeast
Additional Instructions
Primary Ferment: 7 daysSecondary Ferment: 14 days
Beer Profile
Original Gravity: 1.030Final Gravity: 1.007
Alcohol by Vol: 2.9%
Color SRM: 9.1
Bitterness IBU: 15.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Perform a Single Infusion Mash at 163.4 F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations. Use the appropriate amount of rice hulls to ensure circulation and filtration.
Allow to achieve hot break and maintain rolling boil.
0.5 OZ Cascade Hops @ 60 min
1 TSP Irish Moss @ 15 min
SafAle S-04 Yeast recommended; ferment at 62-64F to keep fruity esters down