Scottish Ale is a full-bodied and malty, with some of the classic examples being dark brown in color. They are more lowly hopped than the English counterparts and often have a slightly viscous and sweet caramel malt character due to incomplete fermentation.
5 Gallons Extract
9.5 lbs. lme
.5# Caramel 80L
.25# Roasted Barley
.25# Chocolate Malt
2oz EK Goldings
2 Vials Edinburgh Ale Yeast WLP028
Heat 2-3 gallons of water to 175 degrees. Turn off heat and steep the milled grains in a muslin or nylon bag for 10-15 minutes, then remove the grains and bring the liquid to a boil. Turn off heat and stir in the malt extract until completely dissolved. Return to a boil, set a timer for 60 minutes, and add two ounce of the E.K. Goldings hops. When there are 5 minutes remaining on the timer add the ounce of Fuggle. After 60 minutes of boiling, cool to 80 degrees or less and top up with water to just over 5 gallons before adding yeast. Aerate well and ferment at 68-70 degrees Fahrenheit.