A good Scottish ale is a wonderful, wonderful thing. Probably the best I ever had was in a Scottish town called Hawick (pronounced 'Hoyk' of all things) in a pub called the Queens Head. Wonderful memories of playing music there and eating Donner Kebabs way too late at night.
- 26 lbs pale malt (preferably Pipkin pale malt)
- 2 lbs sugar
- 6 oz black malt
- 2 oz 120 lovibond crystal malt
- 2 oz roasted barley
- 2 oz Golding hops at beginning of boil
- 2 oz Amarillo hops at beginning of boil
Add the sugar and hopes at the beginning of the boil. Let the wort boil for 60 minutes and add Irish moss 15 minutes before the end of the boil.
This turned out wonderfully, with a rich malty profile but not too sweet. It's a big beer though, and can be kinda dangerous if you are not careful :D