Merida Scottish Ale

In 2025, I wanted to concentrate a little more on my BJCP Goal, and my Roll-a-Style List.

Early in the year, I had some Irish Ale Yeast harvested from Hooligans Stout, which had been brewed in November.

There were a few Scottish Ales on the Roll-a-Style List, and I decided that the Irish Ale yeast would work well in those beers. I decided to tackle the 14A. Scottish Light Ale (60 Shilling) first.

So, I pretended to roll an 8

 

Which corresponded to the 14A. Scottish Light Ale on my list.

"A low-alcohol, malty beer with light caramel, toast, toffee, and fruit flavors. A slight roast dryness offsets the residual sweetness in the finish, with the bitterness perceived only to keep the beer from being cloying."

I had a recipe in Beer Smith already, which I probably had Chat GPT "help" me with, but it had been long enough that I didn't remember for sure.

Based on some of the ingredients, I would guess that even if I started with Chat GPT, I had quite a bit of input to get to the final recipe.

The name "Merida" is the main character in the Pixar Movie "Brave", which I really enjoyed when I watched it way back when the kids were younger.

I've actually established a pattern of using "Brave" references in my previous Scottish Ales Mor'du Scottish Ale and Clan DunBroch Scottish Ale.

So, it made sense to me to pick "Merida" for the name of this beer.

I have at least one more Scottish Ale to brew, so I'll have to come up with another name from the movie. I may have to watch it again.

Anywho ...

At this point, I'm expecting to brew this beer mid-to-late January. I should be drinking before February.

For more about this beer, see Sheppy's Blog: Merida.

Merida Scottish Ale --- Batch 1

Style		Scottish Light		Batch Size		5.50 gal
Type		All Grain		Boil Size		6.60 gal
Brewhouse Efficiency		68.00		Boil Time		60 minutes

Recipe Characteristics

Recipe Gravity		1.031 SG		Estimated FG		1.010 SG
Recipe Bitterness		13.1 IBUs (Rager)		Alcohol by Volume		2.8 %
BU : GU		0.422
Recipe Color		18.1 SRM		Color
Measured OG:				Measured FG:
ADF:				Measured ABV:

Ingredients

Ingredients

Amt	Name	Type	#	%/IBU	Volume
7.60 gal	Denver, Colorado	Water	1	-	-
5.00 g	Calcium Chloride (Mash)	Water Agent	2	-	-
2.00 g	Epsom Salt (MgSO4) (Mash)	Water Agent	3	-	-
2.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	4	-	-
4 lbs 8.0 oz	Maris Otter (Crisp) (4.0 SRM)	Grain	5	65.5 %	0.35 gal
1 lbs	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	6	14.5 %	0.08 gal
8.0 oz	Honey Malt (25.0 SRM)	Grain	7	7.3 %	0.04 gal
6.0 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	8	5.5 %	0.03 gal
4.0 oz	Chocolate Rye Malt (250.0 SRM)	Grain	9	3.6 %	0.02 gal
4.0 oz	Pale Chocolate Malt (200.0 SRM)	Grain	10	3.6 %	0.02 gal
0.500 oz	Fuggles [4.10 %] - Boil 50.0 min	Hop	11	7.9 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	12	-	-
1.000 oz	East Kent Goldings (EKG) [4.30 %] - Boil 10.0 min	Hop	13	3.5 IBUs	-
0.500 oz	Fuggles [4.10 %] - Boil 10.0 min	Hop	14	1.7 IBUs	-
1.0 pkg	Irish Ale Yeast (White Labs #WLP004)	Yeast	15	-	-

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 30.41 qt of water at 160.9 F	156.0 F	45 min
Heat	Heat to 158.0 F over 10 min	158.0 F	15 min
Mash Out	Heat to 170.0 F over 7 min	170.0 F	10 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
Prepare mash and sparge water together.
Brewing salts in the mash and sparge water. This should bring Denver water profile (as defined by BeerSmith) to "Balanced Amber"
Ca=85,Mg=15,Na=21,SO4=117,Cl=107,HCO3=104
Acid addition to bring calculated pH around 5.3
Mash and boil as directed above.
Cool to around 65 degrees.
Ferment for a couple weeks.
Force carbonate to 2.5 volumes. Condition to taste.

Brewing Record

Brew Date:				Strike Temp:
Mash Temps:
Pre-boil OG		(1.028 SG)		Pre-boil Vol		(6.60 gal)
Actual Mash Efficiency				Pitch Temp
Fermentation
Day 1:
Day ...
Day ...