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
Scottish Export	5.5 gal	5.38%	18.93	1.059	1.018		All Grain	11997
#56 Scottish export 80/-	30 L	5.4%	25.15	1.060	1.019		All Grain	4190
belhaven 80	10 L	4.26%	21.78	1.044	1.012		BIAB	3491
Stonecutter Scotch Ale	21 L	4.73%	29.99	1.053	1.017		All Grain	3195
Scottish Ale 80/- !!!	42 L	5.5%	24.96	1.051	1.009		All Grain	2890
Fatboy Scottish Export/80	75 L	6.47%	3.98	1.062	1.013		All Grain	2858
#53 Caroli's Scottish Ale	40 L	4.13%	14.76	1.048	1.016		All Grain	2855
SteinBrew	70 gal	5.06%	19.79	1.050	1.011		All Grain	2205
#24 Ninety Shilling	5.51 gal	6%	20.95	1.060	1.015		All Grain	2196
Maple Scotch Ale	5.75 gal	4.45%	24.44	1.053	1.020		All Grain	2070

Newest Scottish Export Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belhaven Black Imitation	19 L	4.2%	21.77	1.044	1.012		All Grain	57
CS8	5.74 gal	6.65%	31.02	1.066	1.016		All Grain	43
2025-05-? Scottish Ale II- Peated	6 gal	5.1%	17.78	1.052	1.013		All Grain	77
Wee Bit Sprucie	5 gal	2.98%	17.03	1.045	1.023		BIAB	48
Scotish Ale	100 L	6.1%	16.47	1.061	1.015		All Grain	41
Cream Ale Berries	100 L	4.99%	23.97	1.053	1.015		All Grain	40
Scottish Export	10 L	5.32%	19.53	1.054	1.014		All Grain	56
Scottish 80	5.5 gal	4.98%	31.84	1.052	1.014		extract	54
Serbian Red	5.5 gal	5.65%	24.06	1.058	1.015		All Grain	59
Scottish CATE	20 L	5.7%	15.28	1.057	1.014		All Grain	74

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	96	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	82	American	Grain	roasted malt	350°L	29	2%	0% - 7%
United Kingdom - Golden Promise	75	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	59	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	222	5	55%	2% - 100%
Fuggles	136	4.5	50%	8% - 100%
Cascade	57	7	47%	4% - 100%
Kent Goldings	53	5	49%	5% - 100%
Magnum	51	15	52%	6% - 100%
Willamette	41	4.5	46%	5% - 100%
Nugget	31	14	50%	8% - 100%
Challenger	24	8.5	53%	13% - 100%
Goldings	21	4.5	47%	9% - 100%
Northern Brewer	21	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%
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	149	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	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	26	Imperial Yeast	Ale		Medium	72.5%	65°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	11	Lallemand	Ales	Medium	Low	70%	59°F	72°F
Omega Yeast Labs - Scottish Ale OYL-015	11	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	124	Water Agt	Mash	19%	0% - 100%
Calcium Chloride (dihydrate)	75	Water Agt	Mash	18%	0% - 100%
Epsom Salt	70	Water Agt	Mash	10%	0% - 100%
Irish Moss	58	Fining	Boil	55%	0% - 100%
Whirlfloc	57	Water Agt	Mash	69%	0% - 100%
Calcium Chloride (anhydrous)	37	Water Agt	Mash	16%	0% - 55%
Chalk	34	Water Agt	Mash	18%	0% - 59%
Baking Soda	32	Water Agt	Mash	9%	0% - 60%
Phosphoric acid	32	Water Agt	Mash	56%	0% - 100%
Lactic acid	29	Water Agt	Mash	75%	0% - 100%

Photos