Briess_DarkPint_72dpiExtract brewers will enjoy this take on 80 Schilling Ale. It was designed using a blend of Briess CBW® brewer’s grade malt extracts with a touch of Briess Black Barley so the finished beer exhibits a discernible malty character and dry finish. Black Barley isn’t malted, just roasted. So it’s quite different than Black Malt. This recipe is on a tear-out recipe card inside the March-April issue of Brew Your Own magazine. For a printer-friendly version visit the Briess Recipe Database.

If you’re wondering, CBW stands for “Concentrated Brewers Wort”. That’s what these malt extracts are—concentrates of brewers wort. CBWs are produced in a 500-barrel,  brewhouse (third largest in Wisconsin), then gently vacuum evaporated to maintain their flavor and lessen color development. We use a multiple step infusion brewing process for high fermentability and FAN, which is critical for brewing.

80 Schilling Export Ale

  • Type: Ale
  • Style: Scottish Ale
  • Batch Size: 5 gallons
  • Recipe Type: Extract with grain
  • Recipe Contributed By: Briess Technical Services Team


  • 6.6 lbs—Briess CBW® Pilsen Light LME
  • 1 lb—Briess CBW® Sparkling Amber DME
  • 1 oz—Briess Black Barley
  • 1 oz—Challenger (7.0% AA)—60 minute boil
  • 2 vials—WLP028 Edinburgh Scottish Ale Yeast


  1. Steep Briess Black Barley in 170ºF water for 30 minutes.
  2. Remove grains and bring to a boil.
  3. Add bittering hops, boil for 50 minutes.
  4. Remove from heat, add LME and DME.
  5. Boil 10 minutes.
  6. Cool to 65ºF, oxygenate wort.
  7. Pitch 1.5 vials WLP028 Edinburgh Scottish Ale Yeast


  • Primary Fermentation: 1-2 weeks at 65ºF
  • Secondary Fermentation: 4 weeks
  • Fermentation Notes: Bottle condition or force carbonate


  • Original Gravity: 1.67
  • Final Gravity: 1.013
  • Alcohol by Weight: 5.6%
  • Alcohol by Volume: 7.1%
  • IBU: 40
  • Color: 16 SRM