Scottish 80 shillingish

Scottish beer

Scottish beers are one of my favorite.  I’ve shared a few Scottish beers I’ve brewed over the years on my site.  I haven’t brewed in a while, then I couldn’t decide on one recipe.  So I combined Beer Captured  Kilt Lifter with Clone Brews  Belhaven Scottish ale clone and made my own beer.

I will say that I think my beer color wise and taste wise is a little light for a Scottish beer, alcohol wise it’s correct.


Brewout Scottish 80 Shillingish

8 oz Munich 10 L

13 oz Crystal 40L

3 oz Peat smoked malt

1 Cup Dark Brown sugar

10 lbs 2 row


2 oz East Kent Golding hops

1 oz hops for 60 mins

1 oz hops 15 mins

Smack pack of Scottish yeast


Single Sparge mash with 90 min boil.  I did take a small pan full of beer and boil it down to half during the boil then add pan full back in to add a bit of caramel flavoring.

Ferment at room temp, keg and force carbonate.

The joy of homebrewing is you don’t have to follow anyone’s recipe, sometimes you don’t get exactly what you are looking for and other times you create your own gem.




American Wit beer

I did some searching on the internet and found a very interesting Link on Blue Moon on homebrew talk

Blue moon is a beer that goes great with fish. I’ve been eating a lot more fish lately, but I wanted to alter the recipe.


Brewout American wit (altered Blue Moon Clone)

6 lbs. Pale Malt(2-row)
2 lbs. Wheat Dry Malt Extract
15 oz Oatmeal

1 oz. Cascade hop pellet

1.00 Oz Corriander Seed 10 Min.(boil)
0.75 Oz valencia Orange Peel 5 Min.(boil)

Boil oatmeal for 45 minutes until it’s like glue

Mash grains at 150 F for 90 mins

Add DME off heat and boil with hops for 60 mins.

The cascade didn’t come through as much as I wanted. Overall the valencia orange flavor is dominate. Not bad for a Blue Moon clone.



Daily Bread Ale


First off I have to say that I modified a recipe I found on the internet Toast Ale

The roasted grains in this recipe are all home roasted Brewout Home Roasting

My recipe is in the imperial system instead of metric because I’m from the United States and we are weird like that.


Daily Bread Ale

O.G. 1.055

F.G. 1.09

ABV 6%


7 pounds of 2 row male

1 pound of home roasted grain

5 pounds of bread

0.5 pounds of carapils


1.5 oz Cluster hops

1.5 oz East Kent Golding



I took 5 pounds of bread.  I had French bread, 9-grain bread, and oat bread.  I don’t know if the type of bread will change the flavor of the beer.

I sliced the bread up and dried the bread out at 190 F for 1 hour.


I found not all bread dried the same.  I had to put some bread back into the oven for another hour at 190 F

After I got all of the bread dry and the bread felt like croutons.  I broke the big pieces of bread down to smaller pieces.

I put all the pieces into a big trash bag so I could take them to the brewing area.

I layered the mash.  I put in grain, rice hulls, bread, grain, rice hulls, ect.


I mashed in 4 gallons of water at 150 F for 1 hour.

Keep the mash moving every 15 minutes.  I found this to be a very sticky mash.


After the hour, I sparged with 5 gallons of 170 F water.  I only sparged out about half the water.  I made sure I could fill up the brew pot and I brought the brew pot up to 170 and held the temperature steady for close to 45 minutes.


I drained the wort into the brew pots and boiled with 1.5 oz of Cluster for 60 minutes and 1.5 oz East Kent Goldings for 30 minutes.

I cooled the wort down to room temp.  Pitched the yeast and let it ferment for 2 weeks.  I let the beer sit in the fridge for 2 weeks in the keg before tapping.


The beer is peppery, I don’t know if that is from the 9-grain bread.  Malt, roasty, and a little bit of hops.  I think the next time I brew this it could use more hops.  I would also like to try all rye or darker bread.

I would describe the beer as a wheat beer with an English brown ale.  The way I made it there are no harsh flavors, no real bitter hops.  I think it is a nice easy drinking beer.