Dear beer drinkers, brewers and appreciators,
Ah, Scotland, home of those kilt-wearing people with those funny accents. I will admit, however, the Scots sure do know how to make a quality brew (and blow on those bagpipes). Dating back 3,000 years, Northern European tribes such as the Celts and the Picts have created these fine brews in and around present-day Scotland. And, as time went on, different regions of the world began to develop their own styles of beer-making. One place in particular, Edinburgh, became one of the most noted areas around the world for the export of beer. Not only are there many local brew pubs, but the Edinburgh area is home to some major commercial breweries such as the Caledonian Brewery and the Belhaven Brewery. Road trip (well kind-of) anyone? And as these breweries developed, so did the unique craft beer styles of Scotland — particularly the shilling categories.
The shilling categories are a style convention for Scottish Ales. These categories were based on the price per hogshead (54 Imperial gallons or about 65 U.S. gallons — I have not a clue where this measurement came from) in the 19th century. Bigger-bodied and stronger beers cost more. Although the categories do not have solid boundaries, they are commonly understood as: “Light” or “60 Shilling” being the lightest, usually under 3.5 percent alcohol. “Heavy” or “70 Shilling” is the next step up, generally between 3.5 percent and 4 percent alcohol. Next is “Export” or “80 Shilling,” ranging from about 4 percent to 5.5 percent. And finally “Wee Heavy” or “90 Shilling,” usually 6 percent alcohol and above.
There are multiple key ingredients to Scottish Ales. First of all, the style relies heavily on having a sweet, malty body and flavor, usually with a bit of fruity esters. The hop bitterness is usually very low, but still balanced with the malt. Occasionally there will also be a bit of earthiness or smokiness, finishing with a dry, slightly roasty finish. Some of these characteristics come from some specialty malts such as chocolate malt and caramel crystal malts. Another very important ingredient is the yeast (“yeasties” as we call them). Scottish ales are very distinct because of the Scottish ale yeasts used, the most common being the White Labs Edinburgh Scottish Ale Yeast. The yeast is quite versatile, enhancing both malt and hop flavors. It is my personal favorite as far as yeast goes. I have noticed it takes a little longer than other yeasts to completely finish fermenting, but trust me, it is well worth the wait. I have included my 70 Shilling recipe at the end of this article for you brewers and soon-to-be-brewers.
Reminder: The Cal Poly Cup is May 22 at Creekside Brewing so get your entries in. Good luck to everyone who has entered. Check out our website for more info: cpbrewcrew.calpoly.edu.
With the Power of Ale, We Cannot Fail,
Travis McMillon
The Cal Poly Brew Crew Techie
70 Shilling Recipe (all grain)
7 lbs Maris Otter or British 2 Row (For extract brewing: 4.75 Pale and .25 lb Munich)
1 lb Caramel Crystal Malt 40L
.5 lb Caramel Crystal Malt 80L
.5 lb Bonelander Munich Malt
.25 lb Caramel Crystal Malt 120L
.2 lb Chocolate Malt
1 oz Fuggle Hops (first wort hop – 70 minute boil)
1 oz Fuggle Hops (15 min)
Whirlfloc Clarifier (20 min)
Edinburgh Scottish Ale Yeast
Mash temp: 155°F
OG: 1.042
FG: 1.011