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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
Rohrbach Scotch Ale Clone
6 gal 6.82% 16.99 1.072 1.020
All Grain 2883
Scottish Red ale
500 L 5.75% 23.48 1.061 1.017
All Grain 2357
#56 Scottish export 80/-
30 L 5.4% 25.15 1.060 1.019
All Grain 1767
Salty Scot
6.1 gal 5% 20.62 1.055 1.017
All Grain 1766
belhaven 80
10 L 4.26% 21.78 1.044 1.012
BIAB 1625
Stonecutter Scotch Ale
21 L 4.73% 29.99 1.053 1.017
All Grain 1234
Scottish Ale 80/- !!!
42 L 5.5% 24.96 1.051 1.009
All Grain 1183
#53 Caroli's Scottish Ale
40 L 4.13% 14.76 1.048 1.016
All Grain 1164
SteinBrew
70 gal 5.06% 19.79 1.050 1.011
All Grain 986
Scottish Export
9.5 gal 5.43% 29.7 1.056 1.014
BIAB 980

Newest Scottish Export Recipes

Title Size ABV IBU OG FG Color Method Views
scottish 80
2.5 gal 5.13% 17.58 1.053 1.013
BIAB 13
Scottish Wee Heavy
5.5 gal 7.34% 29.98 1.077 1.021
All Grain 13
Scotch Ale
6.5 gal 5.93% 41.55 1.061 1.016
All Grain 15
John Duncan's Own
5.5 gal 5.96% 30.36 1.060 1.015
All Grain 36
soa scotich
21 L 5.43% 18.48 1.051 1.010
BIAB 14
Mor'du
21 L 4.69% 25.93 1.048 1.012
BIAB 9
Rustik Irish Red
40 L 4.79% 20.75 1.046 1.010
extract 11
HCBC - Scottish Ale
125 gal 4.92% 28.52 1.050 1.012
All Grain 7
Simple Scotch Ale
5.25 gal 6.46% 0 1.069 1.020
extract 17
Scottish Ale First Trial
20 L 4.6% 24.1 1.045 1.010
All Grain 8

Fermentables Used In Scottish Export Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
United Kingdom - Maris Otter Pale 118 United Kingdom Grain base malt 3.75°L
38 69% 5% - 100%
American - Caramel / Crystal 120L 70 American Grain crystal malt 120°L
33 4% 1% - 13%
American - Roasted Barley 68 American Grain roasted malt 300°L
33 2% 1% - 8%
American - Caramel / Crystal 60L 67 American Grain crystal malt 60°L
34 7% 1% - 20%
American - Pale 2-Row 64 American Grain base malt 1.8°L
37 70% 7% - 100%
American - Chocolate 62 American Grain roasted malt 350°L
29 2% 0% - 7%
American - Caramel / Crystal 40L 50 American Grain crystal malt 40°L
34 7% 2% - 23%
United Kingdom - Golden Promise 47 United Kingdom Grain base malt 3°L
37 69% 5% - 95%
United Kingdom - Roasted Barley 46 United Kingdom Grain roasted malt 550°L
29 2% 0% - 4%
Belgian - Special B 37 Belgian Grain roasted malt 115°L
34 4% 1% - 8%

Hops Used In Scottish Export Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 144 5 54% 2% - 100%
Fuggles 84 4.5 47% 8% - 100%
Cascade 34 7 44% 4% - 100%
Magnum 32 15 49% 17% - 100%
Willamette 31 4.5 45% 5% - 100%
Kent Goldings 30 5 53% 17% - 100%
Nugget 15 14 49% 9% - 100%
Goldings 14 4.5 50% 9% - 100%
Challenger 12 8.5 58% 20% - 100%
Northern Brewer 12 7.8 55% 10% - 100%

Steeping Grains Used In Scottish Export Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Caramel / Crystal 60L 8 American Grain crystal malt 60°L
34 50% 14% - 100%
Belgian - Special B 7 Belgian Grain roasted malt 115°L
34 21% 12% - 38%
American - Chocolate 7 American Grain roasted malt 350°L
29 13% 6% - 25%
United Kingdom - Peated Malt 6 United Kingdom Grain base 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 120L 5 American Grain crystal malt 120°L
33 36% 19% - 89%
United Kingdom - Black Patent 5 United Kingdom Grain roasted malt 525°L
27 14% 5% - 29%
American - Carapils (Dextrine Malt) 4 American Grain crystal malt 1.8°L
33 19% 4% - 43%
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%

Yeasts Used In Scottish Export Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - Scottish Ale 1728 85 Wyeast Ale 0.12 High 71% 55°F 75°F
Fermentis - Safale - English Ale Yeast S-04 62 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 49 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - Edinburgh Scottish Ale Yeast WLP028 48 White Labs Ale Med-High Medium 72.5% 65°F 70°F
Danstar - Nottingham Ale Yeast 22 Danstar Ale Med-High High 77% 57°F 70°F
Imperial Yeast - A31 Tartan 14 Imperial Yeast Ale Medium 72.5% 65°F 70°F
Mangrove Jack - Empire Ale M15 9 Mangrove Jack Ale n/a Med-High 72.5% 70°F 75°F
Wyeast - Irish Ale 1084 6 Wyeast Ale 0.1 Medium 73% 62°F 72°F
Danstar - Windsor Ale Yeast 5 Danstar Ale Medium Medium 72% 64°F 70°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 46 Water Agt Mash 20% 0% - 100%
Whirlfloc 28 Water Agt Mash 56% 0% - 100%
Irish Moss 27 Fining Boil 72% 0% - 100%
Calcium Chloride (dihydrate) 20 Water Agt Mash 20% 0% - 100%
Table Salt 14 Water Agt Mash 9% 0% - 100%
Epsom Salt 14 Water Agt Mash 11% 0% - 29%
Chalk 13 Water Agt Mash 18% 0% - 59%
Calcium Chloride (dihydrate) 12 Water Agt Boil 17% 0% - 67%
Phosphoric acid 11 Water Agt Mash 60% 0% - 100%
Lactic acid 9 Water Agt Mash 81% 6% - 100%

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