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	4626
belhaven 80	10 L	4.26%	21.78	1.044	1.012		BIAB	4110
Stonecutter Scotch Ale	21 L	4.73%	29.99	1.053	1.017		All Grain	3657
Fatboy Scottish Export/80	75 L	6.47%	3.98	1.062	1.013		All Grain	3374
#53 Caroli's Scottish Ale	40 L	4.13%	14.76	1.048	1.016		All Grain	3249
Scottish Ale 80/- !!!	42 L	5.5%	24.96	1.051	1.009		All Grain	3178
#24 Ninety Shilling	5.51 gal	6%	20.95	1.060	1.015		All Grain	2600
SteinBrew	70 gal	5.06%	19.79	1.050	1.011		All Grain	2598
Maple Scotch Ale	5.75 gal	4.45%	24.44	1.053	1.020		All Grain	2414
Belhaven Scottish Ale clone	5.75 gal	6.14%	24.44	1.063	1.016		All Grain	2144

Newest Scottish Export Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
scottish braggot	3.5 gal	7.59%	24.07	1.069	1.014		All Grain	58
Highland Fine Scottish Ale	11.5 gal	5%	22.84	1.051	1.014		All Grain	55
Auld Harry	19 L	4.49%	23.38	1.047	1.013		All Grain	67
RBB	3.5 gal	5.28%	42.21	1.054	1.013		extract	89
Macallan clone scotch wiskey clone	5 gal	7.34%	0	1.073	1.017		All Grain	85
Wee Dancer clone	29 L	5.05%	23.36	1.050	1.012		BIAB	75
Ipa 200	200 L	5.06%	16.76	1.051	1.013		All Grain	112
red ale	5 L	4.64%	10.24	1.047	1.012		All Grain	79
Scottish DC	80 L	5.27%	13.02	1.053	1.013		All Grain	130
Ruta 80/-	45 L	5.46%	25.42	1.055	1.014		All Grain	162

Fermentables Used In Scottish Export Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	176	United Kingdom	Grain	base malt	3.75°L	38	71%	4% - 100%
American - Caramel / Crystal 120L	100	American	Grain	crystal malt	120°L	33	5%	1% - 13%
Caramel / Crystal 60L	95		Grain	crystal malt	60°L	34	7%	1% - 29%
American - Roasted Barley	91	American	Grain	roasted malt	300°L	33	2%	1% - 8%
American - Chocolate	89	American	Grain	roasted malt	350°L	29	2%	0% - 7%
United Kingdom - Golden Promise	78	United Kingdom	Grain	base malt	3°L	37	69%	5% - 97%
US - Pale 2-Row	76	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	62	American	Grain	crystal malt	40°L	34	8%	2% - 50%
Munich - Light 10L	61		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	241	5	55%	2% - 100%
Fuggles	141	4.5	50%	8% - 100%
Cascade	59	7	48%	4% - 100%
Magnum	54	15	52%	6% - 100%
Kent Goldings	53	5	49%	5% - 100%
Willamette	43	4.5	46%	5% - 100%
Nugget	30	14	53%	8% - 100%
Challenger	30	8.5	52%	13% - 100%
Goldings	23	4.5	47%	9% - 100%
Northern Brewer	22	7.8	61%	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%
Special B	7		Grain	crystal malt	115°L	34	21%	12% - 38%
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%
American - Caramel / Crystal 40L	6	American	Grain	crystal malt	40°L	34	34%	15% - 52%
Peated Malt	6		Grain	specialty malt	2.5°L	38	33%	1% - 100%
United Kingdom - Black Patent	5	United Kingdom	Grain	roasted malt	525°L	27	14%	5% - 29%
United Kingdom - Roasted Barley	5	United Kingdom	Grain	roasted malt	550°L	29	20%	4% - 43%
American - Carapils (Dextrine Malt)	4	American	Grain	crystal malt	1.8°L	33	19%	4% - 43%
American - Roasted Barley	4	American	Grain	roasted malt	300°L	33	17%	9% - 33%

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	165	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - Scottish Ale 1728	139	Wyeast	Ale	0.12	High	71%	55°F	75°F
White Labs - Edinburgh Scottish Ale Yeast WLP028	84	White Labs	Ale	Med-High	Medium	72.5%	65°F	70°F
Fermentis - Safale - American Ale Yeast US-05	82	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	27	Danstar	Ales	High	High	77%	50°F	77°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
Omega Yeast Labs - Scottish Ale OYL-015	14	Omega Yeast Labs	British Ales	0.1	Medium	75%	65°F	70°F
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST	12	Lallemand	Ales	Medium	Low	70%	59°F	72°F
Wyeast - Irish Ale 1084	9	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	135	Water Agt	Mash	17%	0% - 100%
Calcium Chloride (dihydrate)	81	Water Agt	Mash	17%	0% - 100%
Epsom Salt	80	Water Agt	Mash	10%	0% - 100%
Whirlfloc	64	Water Agt	Mash	68%	0% - 100%
Irish Moss	63	Fining	Boil	58%	0% - 100%
Calcium Chloride (anhydrous)	41	Water Agt	Mash	15%	0% - 55%
Chalk	39	Water Agt	Mash	19%	0% - 59%
Baking Soda	35	Water Agt	Mash	7%	0% - 60%
Phosphoric acid	34	Water Agt	Mash	56%	0% - 100%
Lactic acid	34	Water Agt	Mash	67%	0% - 100%

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