Rezeptimpression

Traditional ingredients were dextrinous pale ale malt, corn, dark brewing sugars, and brewers caramel for coloring. Modern (post-WWII) recipes often add small amounts of dark malt and lower percentages of crystal malt, along with other ingredients like amber malt and wheat. Scottish brewers traditionally used single infusion mashes, often with underlet mashes and multiple sparges.

OG: 1.030 – 1.035

FG: 1.010 – 1.013

ABV: 2.5 – 3.3%

SRM: 17 – 25 

IBUs: 10 – 20