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McGregor’s Scottish 80/

Malt Extract:
Pale 6 lbs.
Grain Bill:
Crystal 10 8 oz
British Crystal 77L 6 oz
Roasted Barley 2 oz
Peated Malt 1 oz
Hopping Schedule:
#1 Challenger (8.0%) 0.8 oz 60 min
#2 Willamette 0.3 oz 0 min
Starting Gravity:
Fermentation Temp:
65-75 degrees F
Wyeast Scottish Ale
or White Labs Edinburgh


Scottish beers are identified by the cost of their ingredients in the old currency shillings. 80 shilling beers are also known as "export" because they're stronger than average. Like all Scottish ales they're malty, with just enough hops to keep them from being sweet.


  1. In a small pot bring 3 or 4 quarts of water to around 150 degrees (bubbles start to form on the bottom.)
  2. Remove from the heat and stir in the specialty grains, cover and steep for 20-30 minutes.
  3. Meanwhile, fill the large brew pot half full with water and apply heat.
  4. When bubbles start to rise from the large pot, turn off the heat and stir in the extract.
  5. After the grains have steeped for 20-30 minutes, pour them through a strainer into the large brew pot.
  6. Add some hot water to the small pot and rinse the grains in the strainer.
  7. Bring what is now called ‘wort’ to a full, roiling boil. Watch for boilovers!
  8. Once the foaming stops, add the contents of the first hop package.
  9. Sanitize your fermenter, strainer, airlock & stopper.
  10. Maintain the boil for one hour, adding hops as per recipe.
  11. When the boil is done, cool the pot in a sink until sides are cool to the touch.
  12. Pour the wort into your sanitized fermenter, add pre-chilled water to bring it up to 5 gallons at about 75 degrees and pitch the yeast.
  13. Ferment in the temperature range recommended above.
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