Recipes: Scottish Export

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Style Profile based on 276 recipes

OG

1.055

FG

1.014

IBU

21

ABV

5.4%

BU:GU

0.38

Hops

2.3 g/L

Grain Bill Composition

  • 85% Base
  • 10% Crystal
  • 9% Toast
  • 2% Roast

Median % of grist by malt category

Common Hops

  • 34% East Kent Goldings
  • 16% Fuggles
  • 9% Cascade
  • 8% Magnum (GR)
  • 7% Willamette
  • 5% Nugget
  • 4% Southern Brewer
  • 4% Northern Brewer (GR)
  • 3% Tettnanger
  • 3% Styrian Golding

% of Scottish Export recipes using each hop

Common Fermentables

  • 9% United Kingdom - Maris Otter Pale
  • 9% Pale Malt, Maris Otter
  • 9% American - Caramel / Crystal 120L
  • 8% Roasted Barley
  • 7% Chocolate Malt
  • 6% American - Pale Ale
  • 6% Honey Malt
  • 5% BA Malt - Pale Ale
  • 5% American - Roasted Barley
  • 5% United Kingdom - Golden Promise

Colour = malt category ยท bar = % of recipes

Common Yeasts

  • 15% SafAle English Ale (S-04) Fermentis
  • 14% Scottish Ale (1728) Wyeast Labs
  • 11% Safale American (US-05) Fermentis
  • 11% Edinburgh Ale (WLP028) White Labs
  • 4% Tartan (A31) Imperial Yeast
  • 3% LalBrew Nottingham Lallemand
  • 2% Empire Ale (M15) Mangrove Jack
  • 2% Scottish Ale (OYL-015) Omega
  • 1% California Ale Yeast (WLP001) White Labs
  • 1% LalBrew Windsor Lallemand

% of Scottish Export recipes using each strain

Recipes Styles Login Calcs