I’ve just seen this recipe for Scottish 60/-. Wow, is all I can say. It bears absolutely no resemblance to any 60/- brewed in Scotland. Far too many different types of malt.
This is what a genuine Scottish 60/- looks like:
**1970 Drybrough 60/- **
pale malt 5.00 lb 75.47%
black malt 0.125 lb 1.89%
flaked maize 0.75 lb 11.32%
No. 2 invert sugar 0.75 lb 11.32%
Fuggles 90 min 0.50 oz
Hallertau 30 min 0.25 oz
Goldings dry hops 0.375 oz
OG 1030.8
FG 1010
ABV 2.75
Apparent attenuation 67.53%
IBU 10
SRM 10
Mash at 146º F
Sparge at 165º F
Boil time 90 minutes
pitching temp 62º F
Yeast WLP028 Edinburgh Ale
The colour I give above is too pale. It would have been coloured with caramel at racking time to 20-25 SRM.