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Scottish Export - Extract
Scottish Export 80/- • Partial Mash • 5 gal
This is a stronger, drier version of a Scotch Ale, although the malt sweetness still dominates. Slightly more hops and alcohol are present in this “Export”style
July 8, 2003 pm 04:42pm
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Ingredients (Partial Mash, 5 gal)
- 2 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .5 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- .5 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 5 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1.5 oz
Fuggle - 4.8 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
Fuggle - 4.8 AA% whole; boiled 2 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
White Labs WLP028 Edinburgh Scottish Ale
White Labs WLP028 Edinburgh Scottish Ale
Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: C - Scottish Export 80/-
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.040 - 1.054 |  |
| Terminal Gravity: | 1.017 | 1.010 - 1.016 | |
| Color: | 14.1 SRM | 9 - 17 | |
| Alcohol: | 4.6% ABV | 3.9% - 5% | |
| Bitterness: | 36.4 IBU | 15 - 30 | |
Discussion
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