For more about brewing this style, see Make Your Best Scottish Light Ale.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
5 lb (2.3 kg) Maris Otter
1 lb (454 g) Munich
8 oz (227 g) British crystal 65L
8 oz (227 g) Victory
4 oz (113 g) British crystal 120L
4 oz (113 g) pale chocolate malt
1 oz (28 g) Fuggles at 60 minutes [17 IBUs]
Wyeast 1084 Irish Ale
Mill the grains and mash at 156°F (69°C) for 60 minutes. Vorlauf until the runnings are clear, then run off about 1 gallon (3.8 liters) into the kettle. Bring to a boil and reduce by about 50 percent in volume, then remove from the heat. Run off the remaining wort, sparging and topping up as necessary to get about 6 gallons (23 liters) of wort. Boil 60 minutes, adding hops according to the schedule. After the boil, chill to about 60°F (16°C), aerate well, and pitch the yeast. Ferment at about 60°F (16°C) for 2 weeks, then crash, package, and carbonate to about 1.5 volumes of CO2.
Replace the Maris Otter and Munich malts with 5.5 lb (2.5 kg) of Munton’s Maris Otter liquid malt extract (LME) and 12 oz (340 g) of amber LME. Steep the specialty grains at 160°F (71°C) for 30 minutes, then remove the bag and allow it to drain into the wort. Add the LME and stir until completely dissolved. Top up as necessary to get about 6 gallons (23 liters) of wort, bring to a boil, and continue as above.