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	3778
belhaven 80	10 L	4.26%	21.78	1.044	1.012		BIAB	3032
Stonecutter Scotch Ale	21 L	4.73%	29.99	1.053	1.017		All Grain	2797
Scottish Ale 80/- !!!	42 L	5.5%	24.96	1.051	1.009		All Grain	2617
#53 Caroli's Scottish Ale	40 L	4.13%	14.76	1.048	1.016		All Grain	2553
Fatboy Scottish Export/80	75 L	6.47%	3.98	1.062	1.013		All Grain	2295
SteinBrew	70 gal	5.06%	19.79	1.050	1.011		All Grain	1954
14C1. Scottish Export (80/-)	5.5 gal	4.82%	26.23	1.050	1.013		All Grain	1929
#24 Ninety Shilling	5.51 gal	6%	20.95	1.060	1.015		All Grain	1863
Maple Scotch Ale	5.75 gal	4.45%	24.44	1.053	1.020		All Grain	1845

Newest Scottish Export Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
scottish 8	47 L	5.11%	18.94	1.048	1.009		All Grain	9
Beautiful Bay	3.5 gal	4.55%	30.01	1.046	1.011		BIAB	23
Scottish Export 80	5.5 gal	4.44%	26.55	1.042	1.008		BIAB	46
SCOTTISCH EXPORT	100 L	4.91%	20.37	1.050	1.012		All Grain	47
Scotish Malta crisp	50 L	4.8%	19.33	1.049	1.012		All Grain	73
Awesome Recipe	20.8 L	3.88%	0	1.039	1.010		All Grain	42
Awesome Recipe	20.8 L	3.78%	0	1.038	1.010		All Grain	40
Awesome Recipe	20.8 L	3.8%	0	1.039	1.010		All Grain	46
Smoky Scottish Export 2.0	11 gal	5.39%	22.04	1.058	1.017		All Grain	64
Scottish Export	26 L	4.83%	22.41	1.048	1.012		All Grain	88

Fermentables Used In Scottish Export Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	164	United Kingdom	Grain	base malt	3.75°L	38	70%	4% - 100%
American - Caramel / Crystal 120L	88	American	Grain	crystal malt	120°L	33	5%	1% - 13%
Caramel / Crystal 60L	86		Grain	crystal malt	60°L	34	7%	1% - 29%
American - Roasted Barley	85	American	Grain	roasted malt	300°L	33	2%	0% - 8%
American - Chocolate	78	American	Grain	roasted malt	350°L	29	2%	0% - 7%
US - Pale 2-Row	78	US	Grain	base malt	1.8°L	37	68%	7% - 100%
United Kingdom - Golden Promise	71	United Kingdom	Grain	base malt	3°L	37	70%	5% - 97%
United Kingdom - Roasted Barley	62	United Kingdom	Grain	roasted malt	550°L	29	3%	0% - 100%
Munich - Light 10L	61		Grain	specialty malt	10°L	33	13%	4% - 65%
American - Caramel / Crystal 40L	57	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	210	5	55%	2% - 100%
Fuggles	126	4.5	51%	8% - 100%
Cascade	57	7	47%	4% - 100%
Kent Goldings	48	5	48%	5% - 100%
Magnum	45	15	50%	6% - 100%
Willamette	40	4.5	44%	5% - 100%
Nugget	25	14	48%	8% - 100%
Northern Brewer	22	7.8	57%	10% - 100%
Challenger	21	8.5	53%	13% - 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
Wyeast - Scottish Ale 1728	137	Wyeast	Ale	0.12	High	71%	55°F	75°F
Fermentis - Safale - English Ale Yeast S-04	130	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - Edinburgh Scottish Ale Yeast WLP028	74	White Labs	Ale	Med-High	Medium	72.5%	65°F	70°F
Fermentis - Safale - American Ale Yeast US-05	71	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	25	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	15	Mangrove Jack	Ale	n/a	Med-High	72.5%	70°F	75°F
Omega Yeast Labs - Scottish Ale OYL-015	10	Omega Yeast Labs	British Ales	0.1	Medium	75%	65°F	70°F
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST	9	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	113	Water Agt	Mash	19%	0% - 100%
Calcium Chloride (dihydrate)	67	Water Agt	Mash	19%	0% - 100%
Epsom Salt	60	Water Agt	Mash	10%	0% - 100%
Irish Moss	56	Fining	Boil	55%	0% - 100%
Whirlfloc	50	Fining	Boil	67%	0% - 100%
Calcium Chloride (anhydrous)	34	Water Agt	Mash	17%	0% - 55%
Chalk	34	Water Agt	Mash	17%	0% - 59%
Phosphoric acid	29	Water Agt	Mash	59%	0% - 100%
Baking Soda	27	Water Agt	Mash	9%	0% - 60%
Lactic acid	26	Water Agt	Mash	74%	0% - 100%

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