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Scottish Ale - Scottish Export

BJCP Style Guide

Top 10 Scottish Export Recipes

Title Size ABV IBU OG FG Color Method Views
Scottish 85/.
36 L 5.81% 20.96 1.066 1.021
BIAB 2440
Rohrbach Scotch Ale Clone
6 gal 6.82% 16.99 1.072 1.020
All Grain 2276
Scottish Red ale
500 L 5.75% 23.48 1.061 1.017
All Grain 1782
#56 Scottish export 80/-
30 L 5.4% 25.15 1.060 1.019
All Grain 1493
belhaven 80
10 L 4.26% 21.78 1.044 1.012
BIAB 1411
Salty Scot
6.1 gal 5% 20.62 1.055 1.017
All Grain 1360
#53 Caroli's Scottish Ale
40 L 4.13% 14.76 1.048 1.016
All Grain 1037
Scottish Ale 80/- !!!
42 L 5.5% 24.96 1.051 1.009
All Grain 949
Stonecutter Scotch Ale
21 L 4.73% 29.99 1.053 1.017
All Grain 935
SteinBrew
70 gal 5.06% 19.79 1.050 1.011
All Grain 896

Newest Scottish Export Recipes

Title Size ABV IBU OG FG Color Method Views
Scottish Export
20 L 5.64% 22.59 1.057 1.014
All Grain 19
Plaid V2 Ed2020
27.5 L 5.65% 21.37 1.059 1.016
All Grain 6
SEA 14C
47 L 5.63% 23.9 1.057 1.014
All Grain 48
Scotch Ale Export
5.5 gal 5.97% 27.62 1.061 1.015
All Grain 31
Scottish Export
6.4 gal 5.02% 29.22 1.050 1.012
All Grain 112
80 Shilling Ale for Alan
5.5 gal 4.74% 30.27 1.050 1.014
extract 22
Beam Me Up
5.25 gal 4.75% 23.24 1.050 1.014
All Grain 34
Heavy Water
22 L 5.29% 24.51 1.052 1.011
All Grain 40
scottish export
90 L 5.32% 22.95 1.050 1.010
All Grain 62
Scottish Export
100 L 5.84% 23.95 1.054 1.010
All Grain 55

Fermentables Used In Scottish Export Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
United Kingdom - Maris Otter Pale 110 United Kingdom Grain base malt 3.75°L
38 68% 5% - 100%
American - Caramel / Crystal 120L 63 American Grain crystal malt 120°L
33 5% 1% - 17%
American - Caramel / Crystal 60L 57 American Grain crystal malt 60°L
34 7% 1% - 19%
American - Chocolate 57 American Grain roasted malt 350°L
29 2% 0% - 7%
American - Pale 2-Row 57 American Grain base malt 1.8°L
37 70% 7% - 100%
American - Roasted Barley 56 American Grain roasted malt 300°L
33 2% 1% - 8%
United Kingdom - Golden Promise 46 United Kingdom Grain base malt 3°L
37 69% 5% - 95%
American - Caramel / Crystal 40L 45 American Grain crystal malt 40°L
34 7% 2% - 18%
United Kingdom - Roasted Barley 42 United Kingdom Grain roasted malt 550°L
29 2% 0% - 4%
American - Carapils (Dextrine Malt) 32 American Grain crystal malt 1.8°L
33 5% 2% - 11%

Hops Used In Scottish Export Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 125 5 55% 2% - 100%
Fuggles 77 4.5 46% 8% - 100%
Willamette 27 4.5 46% 5% - 100%
Cascade 26 7 43% 4% - 100%
Magnum 24 15 53% 20% - 100%
Kent Goldings 22 5 58% 17% - 100%
Goldings 13 4.5 48% 9% - 100%
Challenger 13 8.5 53% 20% - 100%
Northern Brewer 12 7.8 55% 10% - 100%
Nugget 11 14 44% 9% - 100%

Steeping Grains Used In Scottish Export Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 7 Belgian Grain roasted malt 115°L
34 21% 12% - 38%
American - Chocolate 6 American Grain roasted malt 350°L
29 13% 6% - 25%
United Kingdom - Black Patent 5 United Kingdom Grain roasted malt 525°L
27 14% 5% - 29%
United Kingdom - Peated Malt 5 United Kingdom Grain base malt 2.5°L
38 38% 1% - 100%
American - Caramel / Crystal 60L 5 American Grain crystal malt 60°L
34 59% 25% - 100%
United Kingdom - Roasted Barley 5 United Kingdom Grain roasted malt 550°L
29 20% 4% - 43%
American - Caramel / Crystal 120L 5 American Grain crystal malt 120°L
33 36% 19% - 89%
American - Smoked Malt 4 American Grain base malt 5°L
37 19% 9% - 31%
American - Aromatic Malt 4 American Grain base malt 20°L
35 22% 12% - 33%
American - Carapils (Dextrine Malt) 3 American Grain crystal malt 1.8°L
33 23% 4% - 43%

Yeasts Used In Scottish Export Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - Scottish Ale 1728 80 Wyeast Ale 0.12 High 71% 55°F 75°F
Fermentis - Safale - English Ale Yeast S-04 48 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - Edinburgh Scottish Ale Yeast WLP028 44 White Labs Ale Med-High Medium 72.5% 65°F 70°F
Fermentis - Safale - American Ale Yeast US-05 36 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Danstar - Nottingham Ale Yeast 18 Danstar Ale Med-High High 77% 57°F 70°F
Mangrove Jack - Empire Ale M15 10 Mangrove Jack Ale n/a Med-High 72.5% 70°F 75°F
Imperial Yeast - A31 Tartan 9 Imperial Yeast Ale Medium 72.5% 65°F 70°F
Danstar - Windsor Ale Yeast 7 Danstar Ale Medium Medium 72% 64°F 70°F
Wyeast - Irish Ale 1084 5 Wyeast Ale 0.1 Medium 73% 62°F 72°F
Wyeast - American Ale 1056 5 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F

Other Ingredients Used In Scottish Export Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 33 Water Agt Mash 21% 0% - 100%
Irish Moss 27 Fining Boil 68% 0% - 100%
Whirlfloc 25 Fining Boil 65% 0% - 100%
Calcium Chloride (dihydrate) 13 Water Agt Mash 16% 0% - 67%
Calcium Chloride (dihydrate) 12 Water Agt Mash 21% 0% - 100%
Chalk 10 Water Agt Mash 21% 0% - 59%
Epsom Salt 10 Water Agt Mash 8% 0% - 29%
Table Salt 10 Water Agt Mash 3% 0% - 11%
Phosphoric acid 6 Water Agt Mash 58% 0% - 100%
Lactic acid 6 Water Agt Mash 78% 6% - 100%

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