Scottish and Irish Ale - Scottish Export 80/- (BJCP 2008)

Top 10 Scottish Export 80/- (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Jamil's 80 Shilling Scottish Ale	6 gal	4.78%	24.24	1.052	1.016		All Grain	10488
Belhaven St. Andrews Ale Clone	5.5 gal	4.64%	41.77	1.047	1.012		extract	4790
Koloss Extra Peated Scotch Ale	5.5 gal	6.01%	79.6	1.063	1.017		All Grain	4375
Bonnie Lass! Scottish Ale	5 gal	5.35%	24.73	1.055	1.014		Partial Mash	3391
2015 - 1/25 - Scottish 80/-	6 gal	5.29%	24.11	1.057	1.016		All Grain	3350
80 shilling scottish ale	5 gal	4.39%	23.52	1.047	1.014		All Grain	3285
McEwan's IPA Clone	5 gal	4.69%	27.83	1.049	1.014		extract	2945
Old Jock Clone	5.25 gal	6.41%	40.42	1.069	1.020		extract	2740
beam me up	5 gal	6.25%	27.76	1.062	1.014		extract	2616
Starry Night Scotch Ale	5.5 gal	5.95%	44.59	1.062	1.017		All Grain	2612

Newest Scottish Export 80/- (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Shagbark 80/-	5 gal	4.79%	32.32	1.049	1.012		BIAB	123
Red Dragon	4.5 gal	5.02%	17.35	1.047	1.009		BIAB	92
Export for B99IP	20 L	5.16%	28.18	1.050	1.010		All Grain	162
Fervent Zeal	6 gal	5.15%	28.85	1.053	1.013		All Grain	246
Nut Castle Brown Ale	5 gal	5.41%	29.13	1.053	1.011		All Grain	260
Golden Otter Bitter	5 gal	4.39%	10.48	1.048	1.014		BIAB	482
Scottish 7	50 L	5.05%	17.99	1.052	1.014		All Grain	321
80 Shilling Ale	3 gal	4.9%	22.47	1.048	1.010		BIAB	682
SCOTTISH ALE 1200 LTS	1300 L	4.98%	19.88	1.048	1.010		All Grain	399
123 Show your cones	5.5 gal	4.79%	26.59	1.051	1.015		All Grain	501

Fermentables Used In Scottish Export 80/- (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	40	United Kingdom	Grain	base malt	3.75°L	38	73%	24% - 98%
American - Caramel / Crystal 120L	31	American	Grain	crystal malt	120°L	33	4%	2% - 11%
United Kingdom - Golden Promise	29	United Kingdom	Grain	base malt	3°L	37	75%	25% - 98%
US - Pale 2-Row	26	US	Grain	base malt	1.8°L	37	72%	30% - 91%
American - Caramel / Crystal 40L	25	American	Grain	crystal malt	40°L	34	7%	1% - 12%
Munich - Light 10L	23		Grain	specialty malt	10°L	33	16%	4% - 43%
United Kingdom - Roasted Barley	21	United Kingdom	Grain	roasted malt	550°L	29	2%	0% - 3%
Caramel / Crystal 60L	19		Grain	crystal malt	60°L	34	7%	3% - 19%
American - Chocolate	19	American	Grain	roasted malt	350°L	29	2%	1% - 5%
American - Roasted Barley	19	American	Grain	roasted malt	300°L	33	2%	1% - 3%

Hops Used In Scottish Export 80/- (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	57	5	56%	12% - 100%
Fuggles	43	4.5	53%	12% - 100%
Goldings	15	4.5	41%	8% - 100%
Cascade	14	7	41%	17% - 67%
Kent Goldings	14	5	50%	13% - 100%
Northern Brewer	10	7.8	61%	8% - 100%
Nugget	9	14	45%	5% - 100%
Willamette	9	4.5	39%	13% - 100%
Challenger	8	8.5	55%	15% - 100%
Centennial	5	10	45%	8% - 100%

Steeping Grains Used In Scottish Export 80/- (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Caramel / Crystal 60L	5		Grain	crystal malt	60°L	34	36%	29% - 50%
American - Caramel / Crystal 40L	4	American	Grain	crystal malt	40°L	34	37%	25% - 50%
United Kingdom - Roasted Barley	4	United Kingdom	Grain	roasted malt	550°L	29	10%	0% - 20%
American - Chocolate	3	American	Grain	roasted malt	350°L	29	6%	5% - 7%
American - Roasted Barley	3	American	Grain	roasted malt	300°L	33	21%	5% - 50%
Honey Malt	3		Grain	crystal malt	25°L	37	29%	24% - 38%
Peated Malt	3		Grain	specialty malt	2.5°L	38	9%	5% - 13%
American - Black Malt	2	American	Grain	roasted malt	500°L	28	100%	100% - 100%
American - Caramel / Crystal 20L	2	American	Grain	crystal malt	20°L	35	18%	16% - 20%
American - Caramel / Crystal 120L	2	American	Grain	crystal malt	120°L	33	24%	24% - 25%

Yeasts Used In Scottish Export 80/- (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - Scottish Ale 1728	52	Wyeast	Ale	0.12	High	71%	55°F	75°F
Fermentis - Safale - English Ale Yeast S-04	23	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - Edinburgh Scottish Ale Yeast WLP028	19	White Labs	Ale	Med-High	Medium	72.5%	65°F	70°F
Fermentis - Safale - American Ale Yeast US-05	13	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	7	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - Irish Ale 1084	6	Wyeast	Ale	0.1	Medium	73%	62°F	72°F
White Labs - California Ale Yeast WLP001	4	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	4	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - London Ale 1028	3	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Mangrove Jack - Empire Ale M15	3	Mangrove Jack	Ale	n/a	Med-High	72.5%	70°F	75°F

Other Ingredients Used In Scottish Export 80/- (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	26	Fining	Mash	72%	3% - 100%
Gypsum	20	Water Agt	Mash	22%	0% - 100%
Whirlfloc	13	Fining	Boil	64%	19% - 100%
Epsom Salt	10	Water Agt	Mash	5%	0% - 15%
Calcium Chloride (dihydrate)	6	Water Agt	Mash	27%	0% - 86%
Baking Soda	5	Water Agt	Mash	6%	0% - 18%
Calcium Chloride (anhydrous)	5	Water Agt	Mash	7%	0% - 29%
Chalk	4	Water Agt	Mash	11%	0% - 31%
Phosphoric acid	3	Water Agt	Mash	98%	97% - 100%
Yeast Nutrient	3	Other	Boil	20%	1% - 33%

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