Style: Scottish Export

All Styles

Style Profile based on 276 recipes

BU:GU

0.38

Hops

2.3 g/L

Mash pH

5.46

Style Guidelines BJCP 2015 Beer

1.04 1.06

1.055

1.01 1.016

1.014

IBU

15 30

ABV

3.9% 6%

5.4%

SRM

13 22

Description

A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character. Style Comparison: Similar character to a Wee Heavy, but much smaller.

Examples: Belhaven Scottish Ale, Broughton Exciseman’s Ale, Orkney Dark Island, Pelican MacPelican’s Scottish Style Ale, Weasel Boy Plaid Ferret Scottish Ale

Typical Grain Bill

64% Pale
14% Pilsner
10% Crystal
9% Toast

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

Common Additions

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

Hop Usage by Addition Type

g/L · median with IQR range

Bittering

0.18 g/L 1.37 g/L

0.46 g/L

Flavour

0.16 g/L 0.69 g/L

0.27 g/L

Aroma

0.14 g/L 0.75 g/L

0.27 g/L

Whirlpool

0.21 g/L 0.98 g/L

0.35 g/L

Common Hops

% of Scottish Export recipes using each hop

Common Fermentables

Colour = malt category · bar = % of recipes

Common Yeasts

% of Scottish Export recipes using each strain

Typical Water Profile

Ca²⁺ 100 ppm

Mg²⁺ 18 ppm

Na⁺ 20 ppm

Cl⁻ 45 ppm

SO₄²⁻ 105 ppm

HCO₃⁻ 235 ppm

median across recipes with a declared water profile

Similar Styles

Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.

British Brown Ale

Scottish Heavy

English Porter

Dark Mild

Irish Red Ale

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