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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 8956
Belhaven St. Andrews Ale Clone
5.5 gal 4.64% 41.77 1.047 1.012
extract 4169
Koloss Extra Peated Scotch Ale
5.5 gal 6.01% 79.6 1.063 1.017
All Grain 3629
Bonnie Lass! Scottish Ale
5 gal 5.35% 24.73 1.055 1.014
Partial Mash 2989
2015 - 1/25 - Scottish 80/-
6 gal 5.29% 24.11 1.057 1.016
All Grain 2744
80 shilling scottish ale
5 gal 4.39% 23.52 1.047 1.014
All Grain 2741
McEwan's IPA Clone
5 gal 4.69% 27.83 1.049 1.014
extract 2242
beam me up
5 gal 6.25% 27.76 1.062 1.014
extract 2201
Starry Night Scotch Ale
5.5 gal 5.95% 44.59 1.062 1.017
All Grain 2144
Old Jock Clone
5.25 gal 6.41% 40.42 1.069 1.020
extract 2080

Newest Scottish Export 80/- (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Peat McFuggle's Scottish Ale
22 L 5% 20.58 1.049 1.011
All Grain 44
123 Show your cones
5.5 gal 4.79% 26.59 1.051 1.015
All Grain 39
Willy's Shed!
21 gal 4.4% 19.05 1.044 1.011
All Grain 134
Little Scottish Export
1 gal 4.43% 15 1.050 1.016
All Grain 214
Fenian Pale Ale
25 L 4.28% 28.77 1.046 1.013
BIAB 268
SCOTTISH EXPORT GENOA
160 L 5.15% 0 1.052 1.013
extract 438
If it Ain't.....
3 gal 4.98% 31.43 1.051 1.013
extract 483
Scottish Amber
5.5 gal 4.56% 31.36 1.049 1.014
extract 308
Winter Ale
4.5 gal 4.5% 16.5 1.048 1.014
extract 262
Gallowglass
5.5 gal 6.67% 69.13 1.073 1.022
All Grain 249

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 38 United Kingdom Grain base malt 3.75°L
38 73% 24% - 98%
American - Caramel / Crystal 120L 29 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 25 US Grain base malt 1.8°L
37 71% 30% - 91%
American - Caramel / Crystal 40L 22 American Grain crystal malt 40°L
34 7% 1% - 12%
Munich - Light 10L 21 Grain specialty malt 10°L
33 17% 4% - 43%
United Kingdom - Roasted Barley 20 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 54 5 56% 12% - 100%
Fuggles 41 4.5 54% 12% - 100%
Cascade 15 7 40% 17% - 67%
Goldings 15 4.5 42% 8% - 100%
Kent Goldings 13 5 50% 13% - 100%
Northern Brewer 10 7.8 61% 8% - 100%
Willamette 9 4.5 39% 13% - 100%
Nugget 8 14 40% 5% - 100%
Challenger 7 8.5 51% 15% - 100%
Styrian Goldings 5 5.5 62% 40% - 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 21 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 11 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Irish Ale 1084 6 Wyeast Ale 0.1 Medium 73% 62°F 72°F
Danstar - Nottingham Ale Yeast 6 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - California Ale Yeast WLP001 3 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 3 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 Boil 72% 3% - 100%
Gypsum 15 Water Agt Mash 26% 0% - 100%
Whirlfloc 13 Fining Boil 64% 19% - 100%
Epsom Salt 5 Water Agt Mash 4% 0% - 15%
Calcium Chloride (dihydrate) 4 Water Agt Mash 23% 0% - 86%
Baking Soda 3 Water Agt Mash 6% 0% - 18%
Calcium Chloride (anhydrous) 3 Water Agt Mash 3% 0% - 8%
Chalk 2 Water Agt Mash 15% 0% - 31%
Cinnamon stick 2 Spice Boil 15% 2% - 29%
Yeast Nutrient 2 Other Boil 17% 1% - 33%

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