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	3972
belhaven 80	10 L	4.26%	21.78	1.044	1.012		BIAB	3308
Stonecutter Scotch Ale	21 L	4.73%	29.99	1.053	1.017		All Grain	2999
Scottish Ale 80/- !!!	42 L	5.5%	24.96	1.051	1.009		All Grain	2756
#53 Caroli's Scottish Ale	40 L	4.13%	14.76	1.048	1.016		All Grain	2694
Fatboy Scottish Export/80	75 L	6.47%	3.98	1.062	1.013		All Grain	2603
SteinBrew	70 gal	5.06%	19.79	1.050	1.011		All Grain	2097
#24 Ninety Shilling	5.51 gal	6%	20.95	1.060	1.015		All Grain	2024
Maple Scotch Ale	5.75 gal	4.45%	24.44	1.053	1.020		All Grain	1955
SchuBrew Scottish	5.5 gal	5.33%	29.28	1.054	1.014		BIAB	1551

Newest Scottish Export Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	24 L	5.83%	19.59	1.060	1.015		All Grain	14
Long Way To The Top	5 gal	5.81%	25.59	1.059	1.015		All Grain	34
Old School	11.5 gal	6.64%	21.58	1.062	1.011		All Grain	44
Scottish Export	5.5 gal	9.27%	16.04	1.101	1.030		All Grain	33
Scottish Export	44 L	4.99%	29.66	1.053	1.015		All Grain	40
Poffafeesh Export	10 L	5.2%	26.66	1.053	1.013		All Grain	37
スコッチエール	250 L	5.28%	10.91	1.054	1.013		All Grain	52
Scottish - 08/10/2024	140 L	4.58%	10.71	1.046	1.011		All Grain	53
scotch ale	340 L	6.11%	23.86	1.067	1.020		All Grain	78
Scottish Export EDDLC	35 L	4.9%	23.77	1.049	1.012		All Grain	65

Fermentables Used In Scottish Export Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	168	United Kingdom	Grain	base malt	3.75°L	38	70%	4% - 100%
American - Caramel / Crystal 120L	91	American	Grain	crystal malt	120°L	33	5%	1% - 13%
American - Roasted Barley	87	American	Grain	roasted malt	300°L	33	2%	1% - 8%
Caramel / Crystal 60L	85		Grain	crystal malt	60°L	34	7%	1% - 29%
American - Chocolate	80	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	74	United Kingdom	Grain	base malt	3°L	37	69%	5% - 97%
United Kingdom - Roasted Barley	64	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	212	5	55%	2% - 100%
Fuggles	127	4.5	50%	8% - 100%
Cascade	57	7	47%	4% - 100%
Kent Goldings	51	5	49%	5% - 100%
Magnum	48	15	51%	6% - 100%
Willamette	41	4.5	44%	5% - 100%
Nugget	31	14	48%	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	139	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	74	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	119	Water Agt	Mash	19%	0% - 100%
Calcium Chloride (dihydrate)	69	Water Agt	Mash	19%	0% - 100%
Epsom Salt	65	Water Agt	Mash	10%	0% - 100%
Irish Moss	57	Fining	Mash	54%	0% - 100%
Whirlfloc	53	Water Agt	Mash	67%	0% - 100%
Calcium Chloride (anhydrous)	36	Water Agt	Mash	15%	0% - 55%
Chalk	36	Water Agt	Mash	18%	0% - 59%
Baking Soda	30	Water Agt	Mash	9%	0% - 60%
Phosphoric acid	29	Water Agt	Mash	58%	0% - 100%
Lactic acid	28	Water Agt	Mash	74%	0% - 100%

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