(Whoops. Didn’t hit publish. This should have went out last Friday… Oh well) 

The first blog posted rebrew that I am going to tackle in this series will be the Scottish 60. Or Laceration as I called them, (as you may or may not find out later).

It was one of those beers that I brewed without ever having a real commercial version of.
I brewed this beer,, or something like it as an extract kit a few times back in the 90’s, not sure of the brand really, but the version in the original post is all grain.

Not exactly sure when this brew actually happened though. The dates on these older posts are sometimes the right dates and and sometimes they are reposts of my original blog that is no longer around. But I would guess by the things I’m mentioning, it may be around 2000ish

Anyhow,, Its a Scottish 60 Shilling by the BJCP of that time,, today I guess it would be classified as a Scottish Light? And again, at this point in time, I don’t believe I have had any commercial versions of this style. Because back in those 90’s and 2000’s craft beer was pretty bleak around here, and I didn’t know any other homebrewers at all yet. So I just picked up extract kits, and thats what I expected it to taste like I guess.
So those kits musta been good enough that I wanted to brew a 10 gallon all grain batch.

Here is the Recipe as I brewed it back then:
10 gallons Laceration
12 lbs Maris Otter
.6 lbs roast barley
1.5oz East Kent @ 60
Windsor and Coopers yeast (was split batch)
Mash 152

What I remember thinking here was that I needed to get some caramel or maybe burnt sugar flavor in. So I took a bit of the first wort and boiled it down to syrup while the rest of the wort came up to boil.
Sounded like a decent plan, But not historically accurate.. I know this was a spur of the moment thing. But do not remember if I figured water amounts first or just went and did it.

I guess what I’m doing here is trying to get a beer that tasted like the first ones that I brewed, plus apply things that I know now to use more standard procedures for repeatability.
So, true Scottish lights/60’s don’t caramelize for flavor, its the grain bill. I think I should try to get some Crystal malts in there to get the authentic look, feel and taste.

The beer in the original post was also a yeast experiment. Split it into two 5 gallon ferments. One with Windsor yeast and one with the old stand at the time.. Cooper yeast.
It looks like I preferred the Coopers over the Windsor, more because of cleaner taste and body maybe. Windsor is pretty bad on settling out.

I want some of those brit style esters, but also something that will attenuate down and flocculate out a bit more. I have an idea here, but will save that for brewday.

Ok I think we have a plan for this rebrew of the Scottish 60. No big changes,, so we should be pretty close to that beer back then.

I’m gonna go run some numbers and get set up for this weekend brew. Then talk about any changes and the brew in part 2. Then review in part 3.