The Scottish 70-Shillings are similar to the 60s, but with a more pronounced malt presence. The original gravity and hops bitterness are a bit higher, and the alcohol content is 3.2 to 3.9 percent by volume, compared to 2.5 to 3.3 percent for a 60-Shilling. The 70s are called “heavy” in Scotland, but they are actually a normal alcohol-range beer. It’s still considered a session beer, but the sessions may be a little shorter! This style of easy-drinking ale is the most common type seen in Scottish pubs. Most times they are served hand-pulled or cask style with low carbonation and usually at about 55°F (13°C). I’ve brewed several Scottish ales in this style with excellent results. I personally like a touch of smoked grain in the mix. The smoked malt is the homebrewer’s choice.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
6.25 lb (2.8 kg) pale malt
2 oz (57 g) peat-smoked malt
6 oz (170 g) Carapils malt
6 oz (170 g) roasted barley
HOPS AND ADDITIONS SCHEDULE
3 oz (85 g) treacle at 90 minutes
0.75 oz (21 g) Cascade pellets
[7% AA] at 90 minutes
1 tsp Irish moss at 15 minutes
Wyeast 1728 Scottish Ale Yeast or White Labs Yeast WLP028 Edinburgh Scottish Ale Yeast
Mash the crushed grains at the rate of 1 pound (454 g) of malt to 1 quart (946 ml) of water that is 15°F (8°C) higher than your desired mash rest temperature. So, for this 60-Shilling beer, heat 6 quarts (5.7 l) of water to 173°F (78°C) and mix in the crushed malts. Adjust the mash temperature with hot or cold water to 158°F (70°C). Hold for 1 hour in an insulated mash vessel.
Recirculate until the wort runs clear. Sparge the grains into the boil kettle with 172°F (78°C) water until you get a total volume of 6 gallons (22.7 l), which will be subsequently boiled down to 5 gallons (19 l). When the wort comes to a boil, add the treacle and the bittering hops. Boil for 90 minutes.
Fifteen minutes before the end of the boil, add the Irish moss (for beer clarity) to the boiling mixture. When the boil is complete, chill to below 80°F (27°C) and pitch the yeast. Vigorously aerate the wort. Ferment at 55–70°F (13–21°C) for 10 days. Transfer to a secondary fermentor and continue until the fermentation is complete (about 2 more weeks). Transfer to a bottling bucket and condition by adding 1 1/4 cup (59 ml) of dry malt extract (DME) or ¾ cup (177 ml) of corn sugar that has been boiled in 2 cups (473 ml) of water. Bottle and cap. Let sit for 10 days at 65–70°F (18–21°C). When carbonation is achieved, store at refrigerator temperature.