• Favorite
  • Discuss
  • Subscribe
Scottish Export

Scottish Export

Strong Scotch Ale • All Grain • 20 L


Relationship grain/water 2.2 Mash 68-69ºC Take 1/3 of what comes out of the mash tun as first removal and bring it to a pot to cook it up to be as caramel or Malta. Dump in the cooking pot and add the rest of the removing more water from the washing.

October 3, 2012 at 09:11am

0.0/5.0 0 ratings

Ingredients (All Grain20 L)

  • 5 kg 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 2 kg Munich Malt; International Malting

    Munich Malt; International Malting

    Traditional European style.

  • 0.15 kg Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 1 kg American Caramel 60°L

    American Caramel 60°L

    Mild caramel,nutty flavor, sweet. adds color

  • 0.3 kg White Wheat Malt

    White Wheat Malt

    Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • 20 g Cascade - 7.1 AA% pellets; boiled 60 min


    Spicy with citrus notes. Slightly grapefruity.

  • 14 g Fuggle - 4.8 AA% pellets; boiled 15 min


    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • Wyeast 1728 Scottish Ale™

    Wyeast 1728 Scottish Ale™

    Ideally suited for Scottish-style ales, and high gravity ales of all types.

Style (BJCP)

Category: 9 - Scottish and Irish Ale

Subcategory: E - Strong Scotch Ale

Range for this Style
Original Gravity: 1.089 1.070 - 1.130
Terminal Gravity: 1.031 1.018 - 1.056
Color: 21.2 SRM 14 - 25
Alcohol: 7.6% ABV 6.5% - 10%
Bitterness: 25.3 IBU 17 - 35


Post a Comment

Subscribe to this discussion.