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Homebrew Scottish Ale Recipe


A Scottish ale is traditional brewed rich, malty, dark and smooth.  Scottish ales are low in hop bitterness, with noticeable fruitiness and diacetyl, and sometimes a subtle smoky taste.  This recipe will replicate something close to a Highland Gaelic Ale.   Listed below is a 5 gallon All-Grain home brew recipe for a Scottish Ale specifically a Scottish Export 80/-.  The recipe is a bit more bitter and slightly lighter in body then a traditional Scottish ale.


6 lbs. American 2-row
3 lbs. Light Munich Malt
1 lbs. Caramel/Crystal 40°L
.5 lbs. Caramel/Crystal 60°L
.25 lbs. Belgian Special B

Hops and Schedule

.5 oz. Chinook (Pellets, 10.80 %AA) boiled 60 min.
.75 oz. Willamette (Pellets, 5.00 %AA) boiled 0 min.
.75 oz. Cascade (Whiles, 5.50 %AA) boiled 0 min.


White Labs WLP005 British Ale or Safale US-05 Dry Ale Yeast

Mash Schedule

Strike grains at 165 degrees.
Mash grains at 155 degrees for 90 minutes.
Mash out is helpful here but not necessary.
Sparge with 170 degree water.

Boil Instructions

Bring to boil and add hops per schedule.
At end of 60 minute boil cool wort quickly, when it reaches 80 degrees pitch yeast.

Measurements (Scottish Ale)

OG – 1.030 – 1.050
FG – 1.006 – 1.018
Color(SRM) – 7-20
IBUs – 8-20
ABV 3-4.5%

Ferment Instructions

Primary ferment between 63 – 70 degrees for 1 week, then rack to secondary for 2-3 weeks.  Longer aging helps smooth out the hop bitterness with this brew.

Bottling Instructions

Prime with 3/4 cup corn sugar and bottle. Condition in bottle for at least 2-3 weeks.

Kegging Instructions

Fill keg, purge oxygen and set to force carbonate at 12 psi at 40 degrees for one week. Drop CO2 regulator to 4 psi before serving.