Style: Scottish Export

• 64% Pale
• 15% Pilsner
• 10% Toast
• 8% Crystal

% of total grain weight across all recipes · sums to ~100%

• 88% Pale (82%)
• 81% Crystal (9%)
• 66% Roast (2%)
• 55% Toast (9%)

% of Scottish Export recipes using each malt category (addition % in brackets)

• 35% East Kent Goldings
• 17% Fuggle
• 10% Cascade
• 8% Willamette
• 8% Magnum
• 6% Nugget
• 5% Northern Brewer
• 3% Styrian Golding
• 3% Saaz
• 3% Tettnang

% of Scottish Export recipes using each hop

dated Scottish Export recipes with at least one dry-hop addition

• 10% United Kingdom - Maris Otter Pale
• 9% Pale Malt, Maris Otter
• 8% American - Caramel / Crystal 120L
• 8% Roasted Barley
• 7% Chocolate Malt
• 6% American - Pale Ale
• 6% Honey Malt
• 5% Caramel/Crystal Malt - 40L
• 5% American - Chocolate
• 5% BA Malt - Pale Ale

Colour = malt category · bar = % of recipes

• 15% SafAle English Ale (S-04) Fermentis
• 14% Scottish Ale (1728) Wyeast Labs
• 12% Edinburgh Ale (WLP028) White Labs
• 10% Safale American (US-05) Fermentis
• 3% Tartan (A31) Imperial Yeast
• 3% Nottingham Lallemand
• 3% Empire Ale (M15) Mangrove Jack's
• 2% Windsor Yeast Lallemand
• 2% Scottish Ale (OYL-015) Omega
• 2% Irish Ale (1084) Wyeast Labs

% of Scottish Export recipes using each strain

• 83% Single Infusion
• 13% Step Mash
• 4% Decoction

% of Scottish Export recipes with mash data

• 100 ppm Ca²⁺
• 18 ppm Mg²⁺
• 20 ppm Na⁺
• 45 ppm Cl⁻
• 105 ppm SO₄²⁻
• 235 ppm HCO₃⁻

median across recipes with a declared water profile