This is the caramelized Scottish Light 60 shilling from the book Brewing Classic Styles. The recipe targets the 2008 BJCP standard and so is quite a bit lighter than what fits the 2015 standard at 11 SRM. It is still certain to be a good starting place.
This recipe is simple with only two grains and a long 2 hour boil to caramelize the sugars to add color and sweetness. The large boil volume is based on my own equipment which currently boils off a ridiculous 1.4-1.5 gallons/hour.
Brewing Classic Styles Caramelized Scottish Light 60/-
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