Briess Recipe Database

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  • 80 Schilling Export Ale

    Scottish Ale formulated to exhibit a discernible malty character and dry finish.

    Type: Ale

    Style: Scottish / Irish Ales

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    6.6 lbs CBW® Pilsen Light LME 10 minute boil Extract, LME
    1 lb CBW® Sparkling Amber DME 10 minute boil Extract, DME
    1 oz Black Barley Roasted Barley
    1 oz Challenger (7.0% AA hop) 60 minute boil
    2 vials WLP028 Edinburgh Scottish Ale Yeast
    1 capsule Servomyces Yeast Nutrient


    1. Steep Black Barley in 170ºF water for 30 minutes
    2. Remove grains and bring to boil
    3. Add bittering hops, boil for 50 minutes
    4. Remove from heat, add LME, DME and yeast nutrient
    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 Lovibond