Scottish Ale - Scottish Export

A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty

Flavor Profile: Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness

Ingredients: Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roa

BJCP Style Guide

Top 10 Scottish Export Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
#56 Scottish export 80/-	30 L	5.4%	25.15	1.060	1.019		All Grain	4264
belhaven 80	10 L	4.26%	21.78	1.044	1.012		BIAB	3563
Stonecutter Scotch Ale	21 L	4.73%	29.99	1.053	1.017		All Grain	3278
Fatboy Scottish Export/80	75 L	6.47%	3.98	1.062	1.013		All Grain	2974
#53 Caroli's Scottish Ale	40 L	4.13%	14.76	1.048	1.016		All Grain	2935
Scottish Ale 80/- !!!	42 L	5.5%	24.96	1.051	1.009		All Grain	2934
#24 Ninety Shilling	5.51 gal	6%	20.95	1.060	1.015		All Grain	2299
SteinBrew	70 gal	5.06%	19.79	1.050	1.011		All Grain	2266
Maple Scotch Ale	5.75 gal	4.45%	24.44	1.053	1.020		All Grain	2131
SchuBrew Scottish	5.5 gal	5.33%	29.28	1.054	1.014		BIAB	1745

Newest Scottish Export Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Scottish Export 448	5.5 gal	4.61%	23.48	1.048	1.012		BIAB	124
Scottish Ale	5 L	5.13%	21.08	1.048	1.009		All Grain	37
Redencion	1100 L	5.45%	18.16	1.053	1.012		All Grain	52
Aye Laddy	5.5 gal	5.05%	25.59	1.051	1.013		All Grain	70
Scottish Aqueronte 3	110 L	5.7%	18.61	1.057	1.014		All Grain	87
Scotish Calvu	640 L	4.99%	0	1.050	1.012		All Grain	70
Scottish Steamin Broon	15 gal	5.26%	27.95	1.056	1.016		All Grain	110
Scottish 80/-	5.5 gal	4.84%	20.78	1.048	1.011		BIAB	101
Belhaven Black Imitation	19 L	4.2%	21.77	1.044	1.012		All Grain	230
CS8	5.74 gal	6.65%	31.02	1.066	1.016		All Grain	101

Fermentables Used In Scottish Export Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	174	United Kingdom	Grain	base malt	3.75°L	38	71%	4% - 100%
American - Caramel / Crystal 120L	100	American	Grain	crystal malt	120°L	33	5%	1% - 13%
Caramel / Crystal 60L	90		Grain	crystal malt	60°L	34	7%	1% - 29%
American - Roasted Barley	88	American	Grain	roasted malt	300°L	33	2%	1% - 8%
American - Chocolate	83	American	Grain	roasted malt	350°L	29	2%	0% - 7%
United Kingdom - Golden Promise	76	United Kingdom	Grain	base malt	3°L	37	69%	5% - 97%
US - Pale 2-Row	74	US	Grain	base malt	1.8°L	37	68%	7% - 100%
United Kingdom - Roasted Barley	65	United Kingdom	Grain	roasted malt	550°L	29	3%	0% - 100%
American - Caramel / Crystal 40L	61	American	Grain	crystal malt	40°L	34	8%	2% - 50%
Munich - Light 10L	59		Grain	specialty malt	10°L	33	13%	4% - 65%

Hops Used In Scottish Export Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	229	5	55%	2% - 100%
Fuggles	135	4.5	50%	8% - 100%
Cascade	57	7	47%	4% - 100%
Kent Goldings	53	5	49%	5% - 100%
Magnum	52	15	53%	6% - 100%
Willamette	42	4.5	46%	5% - 100%
Nugget	31	14	51%	8% - 100%
Challenger	27	8.5	52%	13% - 100%
Goldings	23	4.5	47%	9% - 100%
Northern Brewer	22	7.8	60%	10% - 100%

Steeping Grains Used In Scottish Export Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Caramel / Crystal 60L	10		Grain	crystal malt	60°L	34	52%	14% - 100%
Special B	7		Grain	crystal malt	115°L	34	21%	12% - 38%
American - Caramel / Crystal 120L	7	American	Grain	crystal malt	120°L	33	31%	13% - 89%
American - Chocolate	7	American	Grain	roasted malt	350°L	29	11%	3% - 25%
American - Caramel / Crystal 40L	6	American	Grain	crystal malt	40°L	34	35%	15% - 52%
Peated Malt	6		Grain	specialty malt	2.5°L	38	33%	1% - 100%
United Kingdom - Black Patent	5	United Kingdom	Grain	roasted malt	525°L	27	14%	5% - 29%
United Kingdom - Roasted Barley	5	United Kingdom	Grain	roasted malt	550°L	29	20%	4% - 43%
American - Carapils (Dextrine Malt)	4	American	Grain	crystal malt	1.8°L	33	19%	4% - 43%
American - Roasted Barley	4	American	Grain	roasted malt	300°L	33	17%	9% - 33%

Yeasts Used In Scottish Export Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	154	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - Scottish Ale 1728	140	Wyeast	Ale	0.12	High	71%	55°F	75°F
Fermentis - Safale - American Ale Yeast US-05	81	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Edinburgh Scottish Ale Yeast WLP028	80	White Labs	Ale	Med-High	Medium	72.5%	65°F	70°F
Imperial Yeast - A31 Tartan	26	Imperial Yeast	Ale		Medium	72.5%	65°F	70°F
Danstar - Nottingham Ale Yeast	26	Danstar	Ale	Med-High	High	77%	57°F	70°F
Mangrove Jack - Empire Ale M15	18	Mangrove Jack	Ale	n/a	Med-High	72.5%	70°F	75°F
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST	12	Lallemand	Ales	Medium	Low	70%	59°F	72°F
Omega Yeast Labs - Scottish Ale OYL-015	12	Omega Yeast Labs	British Ales	0.1	Medium	75%	65°F	70°F
Wyeast - Irish Ale 1084	8	Wyeast	Ale	0.1	Medium	73%	62°F	72°F

Other Ingredients Used In Scottish Export Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	129	Water Agt	Mash	18%	0% - 100%
Calcium Chloride (dihydrate)	79	Water Agt	Mash	18%	0% - 100%
Epsom Salt	75	Water Agt	Mash	10%	0% - 100%
Whirlfloc	61	Water Agt	Mash	69%	0% - 100%
Irish Moss	59	Fining	Boil	56%	0% - 100%
Calcium Chloride (anhydrous)	39	Water Agt	Mash	16%	0% - 55%
Chalk	37	Water Agt	Mash	18%	0% - 59%
Baking Soda	35	Water Agt	Mash	8%	0% - 60%
Phosphoric acid	32	Water Agt	Mash	57%	0% - 100%
Lactic acid	31	Water Agt	Mash	69%	0% - 100%

Photos