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How To Brew Scottish Export Beer: Scottish Sojourn with Rich Tastes from the Highlands


Scottish Export is a malt-focused beer like the other two Scottish ales in category 14 of the BJCP guidelines. It is a caramelly beer with some esters and sometimes contains a butterscotch aftertaste.

Hops are only present to support the malt and allow it to not become too cloyingly sweet.

Malt character is dry and grainy to rich, toasty, and caramelly. Scottish Exports never contain peat smoke or roasted malts.

Brewing Hot Spot

Scottish Export completes our look at Scotland’s three schilling ales.

In the 19th and 20th century during the Industrial Period, advancements in transportation and technology caused an increase in brewing in Edinburgh, with its great water source and easy access to transportation.

At one point in time the city of Edinburgh was the home to thirty-eight breweries.

Improvements in Brewing

By the late 19th century, the beer making process had been revolutionized, largely in part to the work of Louis Pasteur. It became necessary for each brewery to have a chemist on staff.

This was the reason for the partnership with brewer William Younger and William McCowan. Things were going well enough for breweries at this time that Edinburgh breweries began to export their beers to far away places such as India and Australia.

The Effects of War

Due in large part to World War II, the brewing scene in Scotland took a hit. The exportation of beer was diminished.

Many breweries closed or merged as a result. One brewery that lasted and still thrives today is Belhaven. Today, Edinburgh has eleven microbreweries in the city and is still a thriving brewing community.

Style Profile for Scottish Export

Appearance

The color is usually a pale copper to very dark brown. The head on this beer should be creamy and off white with a suburb clarity.

Aroma

Low to medium maltiness on the nose. Often the flavors consist of breadcrumbs and biscuits.

Low to medium caramel and low butterscotch notes are perceived.

Low English hop aroma, which is often earthy, floral, orange-citrus, or, spicy. Peat smoke is inappropriate.

Mouthfeel

The mouthfeel is usually medium-low to medium. Low to moderate carbonation. Can be rich and creamy to dry and grainy.

Taste

The flavor of this beer is all malt. Flavors range from bready malt with caramel overtones to rich-toasty malt with roasted accents, but not roasty.

Fruit esters are not required, but add some depth as long as they are not too high. Hop bitterness to balance out the malt.

Low hop flavor is also allowed. Finish is rich and malty to dry and grainy. A subtly butterscotch character is acceptable, but burnt sugar is not. Peat smoke is inappropriate.

Food Pairing

The characteristics of a Scottish Export, much like the Scottish Light and Heavy, fare well with gamey meats like pheasant and quail, as well as more traditional roast pork, smoked salmon, or lamb. Spicy Mexican dishes can work as well.

For cheese pairings, you’re probably best off with something smoked. Overall though, the Scottish Light is probably BEST to save for a rich dessert, given the heavy toffee, caramel-like nature of the beer… anything with dark chocolate, toffee, or caramel will work really well.

Tips for Brewing your own Scottish Export

Grain

Originally Scottish pale malt, grits, or flaked maize was used in the grist. Today an English pale malt, such as Maris Otter, would be used. Golden Promise would also be a good base grain.

The rest of the grist is made up of 10% of Crystal, Chocolate, Black malt, roasted barley, and wheat.

Possibly a little Chocolate Rye can be used to add some interest and earthiness (or a perceived spiciness) to the gristThe combination of specialty malts is up to you to experiment with a little.Take good notes in order to replicate this beer again and again.

Hops

Since hops grow so poorly in Scotland, they needed to be imported. The closest area that has hops is England, so English hops make up the hop bill in most Scottish beers.

Much like the Scottish light, hops such as Target, Progress, Sovereign, East Kent Goldings, Fuggle, and Challenger will be on the list to choose from for a Scottish Light.

Since hop characters are not really prevalent in this style, the hop itself is very seconrady. Look for hop additions to only consist of the bittering charge at 60 minutes for this style.

Yeast

A yeast that is clean and neutral with minimal flavor additions. Wyeast 1728 Scottish Ale, or White Labs WLP028 Edinburgh Scottish Ale are both good choices. Safale S-04 or Danstar Winsor are the dry yeast choices.

Fermentation

Usually a beer can ferment in about a week’s time if not less. Since Scottish ales ferment much cooler, it can take up to three weeks in primary to finish.

Traditionally, cold conditioning in a secondary for up to six weeks to aid in clarity and accentuate the malty profile.

Scottish Export By the Numbers

  • Color Range: 13 – 22 SRM
  • Original Gravity: 1.040 – 1.060 OG
  • Final Gravity: 1.010 – 1.016 FG
  • IBU Range: 15 – 30
  • ABV Range: 3.9 – 6.0%

Scottish Export Recipe

Grain

  • 88% 10 lbs Golden Promise Malt
  • 11% 1 lb Crystal 40 Malt
  • 1% 4 oz Roasted Barley

Hops

East Kent Golding Hops 1 oz.
$7.86 $6.56

Smooth and delicate with floral, lavender, spice, honey, earth, lemon and thyme overtones. Packaged in nitrogen flushed, oxygen barrier mylar-foil bag.

Check Price
04/03/2024 12:21 am GMT

Yeast

Scottish Ale Activator Wyeast 1728- 4.25 oz.
$11.99 ($11.99 / Count)

Flocculation: high - Attenuation: 69-73% - Temperature Range: 55-75° F (13-24° C)

Check Price
06/20/2024 11:01 pm GMT

Directions

Mash at 152°F (66°C) for 60 mins

Boil for 60 mins

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Frequently Asked Questions

What is a Scottish Ale and how does it differ from Scottish Export Ale?

Scottish Ale is a style of beer native to Scotland, known for its malt-forward profile and low hop bitterness. It traditionally comes in three strengths: Light, Heavy, and Export, based on the Scottish Shilling system.

The Scottish Export Ale, also known as Scottish Export, is a stronger version among the three, with a higher alcohol content and a more pronounced malty sweetness. The term “Export” is derived from its historical shipping to other areas.

Can you provide a brief overview of the Scottish Export recipe featured in the article?

The Scottish Export recipe detailed in the article is a homebrew concoction aiming to replicate the traditional flavors of a Scottish Export Ale.

Key ingredients include Scottish Extra Pale Ale Malt, which provides the foundational malt character, and a selection of hops that are not overly dominant, preserving the malt-forward character typical of Scottish brews.

Following the recipe will yield a beer that’s close in taste and style to traditional Scottish Export beers like those from Belhaven Brewery.

How does the Belhaven Scottish Ale recipe compare to the Scottish Export recipe provided?

The Belhaven Scottish Ale recipe is known for its authentic representation of the Scottish Ale style. However, it might have a slightly different malt or hop profile compared to the Scottish Export recipe provided in the article.

The Scottish Export recipe may have a higher alcohol content and potentially a stronger malt flavor owing to the Scottish Extra Pale Ale Malt used, aligning it more with the Scottish Export style as opposed to the standard Scottish Ale style which Belhaven represents.

What is the significance of Scottish Extra Pale Ale Malt in the Scottish Export recipe?

Scottish Extra Pale Ale Malt is crucial in achieving the desired malt character inherent to Scottish Export Ale. This malt variety provides the necessary enzymes for the brewing process, and contributes to the beer’s color, flavor, and mouthfeel.

Its utilization in the Scottish Export recipe ensures a traditional malty backbone while also allowing for a clean, well-attenuated finish, which is characteristic of a good Scottish Export Ale.

In brewing a Scottish Export Ale, what considerations should be made for the choice of hops?

The choice of hops in brewing a Scottish Export Ale is vital as it should complement, not overpower, the malt character of the beer. Scottish hops or those with a low alpha acid content are often preferred to ensure a balanced bitterness that doesn’t detract from the maltiness.

The recipe suggests a measured hop addition to achieve the desired bitterness level while maintaining the harmony between the hops and the malty backbone, characteristic of the Scottish Export style.

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