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	4072
belhaven 80	10 L	4.26%	21.78	1.044	1.012		BIAB	3399
Stonecutter Scotch Ale	21 L	4.73%	29.99	1.053	1.017		All Grain	3084
Scottish Ale 80/- !!!	42 L	5.5%	24.96	1.051	1.009		All Grain	2829
#53 Caroli's Scottish Ale	40 L	4.13%	14.76	1.048	1.016		All Grain	2786
Fatboy Scottish Export/80	75 L	6.47%	3.98	1.062	1.013		All Grain	2752
SteinBrew	70 gal	5.06%	19.79	1.050	1.011		All Grain	2141
#24 Ninety Shilling	5.51 gal	6%	20.95	1.060	1.015		All Grain	2095
Maple Scotch Ale	5.75 gal	4.45%	24.44	1.053	1.020		All Grain	2014
SchuBrew Scottish	5.5 gal	5.33%	29.28	1.054	1.014		BIAB	1611

Newest Scottish Export Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
sassenach	5.5 gal	4.67%	19.78	1.049	1.013		BIAB	0
80 mk4	23 L	4.48%	56.49	1.047	1.013		All Grain	14
Awesome Recipe	150.5 gal	5.37%	22.36	1.056	1.015		All Grain	24
Stand Sure Scottish Export Clone - Benjamin Fadden	2 gal	5.19%	20.92	1.056	1.017		BIAB	26
Awesome Recipe	13 gal	5.38%	33.05	1.059	1.018		All Grain	17
Scotch Ale	15 gal	6.19%	29.5	1.069	1.022		All Grain	32
ESB (ハイグラビティー）	410 L	4.82%	18.92	1.041	1.005		All Grain	36
MacReas 80 Shilling 2025	5 gal	6.56%	33.92	1.066	1.016		All Grain	39
Scottish Ale	5 gal	5.27%	29.69	1.054	1.014		All Grain	35
VPPS MacReas 80 Shilling 2025	5 gal	6.56%	33.92	1.066	1.016		All Grain	59

Fermentables Used In Scottish Export Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	171	United Kingdom	Grain	base malt	3.75°L	38	70%	4% - 100%
American - Caramel / Crystal 120L	94	American	Grain	crystal malt	120°L	33	5%	1% - 13%
Caramel / Crystal 60L	88		Grain	crystal malt	60°L	34	7%	1% - 29%
American - Roasted Barley	87	American	Grain	roasted malt	300°L	33	2%	1% - 8%
American - Chocolate	81	American	Grain	roasted malt	350°L	29	2%	0% - 7%
US - Pale 2-Row	76	US	Grain	base malt	1.8°L	37	68%	7% - 100%
United Kingdom - Golden Promise	75	United Kingdom	Grain	base malt	3°L	37	69%	5% - 97%
United Kingdom - Roasted Barley	65	United Kingdom	Grain	roasted malt	550°L	29	3%	0% - 100%
Munich - Light 10L	59		Grain	specialty malt	10°L	33	13%	4% - 65%
American - Caramel / Crystal 40L	58	American	Grain	crystal malt	40°L	34	7%	2% - 18%

Hops Used In Scottish Export Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	216	5	55%	2% - 100%
Fuggles	129	4.5	50%	8% - 100%
Cascade	56	7	47%	4% - 100%
Kent Goldings	52	5	49%	5% - 100%
Magnum	49	15	52%	6% - 100%
Willamette	42	4.5	45%	5% - 100%
Nugget	31	14	50%	8% - 100%
Challenger	24	8.5	53%	13% - 100%
Northern Brewer	22	7.8	57%	10% - 100%
Goldings	19	4.5	46%	9% - 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%
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%
Special B	7		Grain	crystal malt	115°L	34	21%	12% - 38%
Peated Malt	6		Grain	specialty malt	2.5°L	38	33%	1% - 100%
United Kingdom - Roasted Barley	5	United Kingdom	Grain	roasted malt	550°L	29	20%	4% - 43%
American - Caramel / Crystal 40L	5	American	Grain	crystal malt	40°L	34	37%	15% - 52%
United Kingdom - Black Patent	5	United Kingdom	Grain	roasted malt	525°L	27	14%	5% - 29%
Aromatic Malt	4		Grain	specialty malt	20°L	35	22%	12% - 33%
Smoked Malt	4		Grain	smoked malt	5°L	37	19%	9% - 31%

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	144	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - Scottish Ale 1728	137	Wyeast	Ale	0.12	High	71%	55°F	75°F
Fermentis - Safale - American Ale Yeast US-05	80	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Edinburgh Scottish Ale Yeast WLP028	75	White Labs	Ale	Med-High	Medium	72.5%	65°F	70°F
Danstar - Nottingham Ale Yeast	26	Danstar	Ale	Med-High	High	77%	57°F	70°F
Imperial Yeast - A31 Tartan	23	Imperial Yeast	Ale		Medium	72.5%	65°F	70°F
Mangrove Jack - Empire Ale M15	17	Mangrove Jack	Ale	n/a	Med-High	72.5%	70°F	75°F
Omega Yeast Labs - Scottish Ale OYL-015	11	Omega Yeast Labs	British Ales	0.1	Medium	75%	65°F	70°F
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST	10	Lallemand	Ales	Medium	Low	70%	59°F	72°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	120	Water Agt	Mash	19%	0% - 100%
Calcium Chloride (dihydrate)	72	Water Agt	Mash	19%	0% - 100%
Epsom Salt	66	Water Agt	Mash	10%	0% - 100%
Irish Moss	57	Fining	Boil	54%	0% - 100%
Whirlfloc	54	Fining	Boil	68%	0% - 100%
Calcium Chloride (anhydrous)	36	Water Agt	Mash	15%	0% - 55%
Chalk	35	Water Agt	Mash	17%	0% - 59%
Baking Soda	29	Water Agt	Mash	10%	0% - 60%
Phosphoric acid	29	Water Agt	Sparge	58%	0% - 100%
Lactic acid	28	Water Agt	Mash	74%	0% - 100%

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