Last year, I brewed my first Scottish 80 Shilling Ale, right before competition time. I thought it was a decent beer, though by far not the best I'd ever had, but it did poorly in competition. This year, I am hoping to redeem myself with a new recipe. I'm looking to hit all the BJCP flavor and aroma notes. It should be a malt-forward beer with minimal esters. Hops should be present enough to balance the malt. The malt itself can be rich, toasty, and caramelly. Aroma should have low to medium maltiness, low to medium caramel, and some butterscotch is allowed. The best examples have a light fruitiness. They may have a low hop aroma, with English-style earthy, floral, citrus, and spice to it. It should be clear, with a low to moderate creamy off-white head. The color should be pale copper to medium dark brown. Ingredients 5 pounds Maris Otter Malt 2 ounces English Crystal Malt (60-75L) 2 ounces Roasted Barley 2 ounces Avangard Caramel Light Malt ...