On our Scottish export tasting video episode, BJCP Category 14A, we had the good fortune to have Don, a fellow member of the Brew Brothers homebrew club, join us. I’ve had a couple of opportunities to try Don’t Scottish Export, the first time at the Peterson Homebrew Festival and Competition, where it received a medal. Don has done quite a bit of research and experimentation in creating some truly outstanding examples of Scottish Ale. Unfortunately he didn’t have a batch of this one handy, but he was willing to share his recipe.
Don also shared several other recipes with us, which were all outstanding. You can find those on the following pages:
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5.5 gal |
60 min |
25.5 IBUs |
16.0284277 |
1.046 |
1.015 |
4.1 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt, Maris Otter |
8.25 lbs |
87.42 |
| Caramel/Crystal Malt - 60L |
1 lbs |
10.6 |
| Black Malt (Muntons) |
3 oz |
1.99 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Goldings, East Kent |
1 oz |
60 min |
Boil |
Pellet |
5 |
| Goldings, East Kent |
0.75 oz |
15 min |
Boil |
Pellet |
5 |
| Fuggles |
0.5 oz |
0 min |
Boil |
Pellet |
4.5 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Irish Moss |
1.00 tsp |
10 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Scottish Ale (1728) |
Wyeast Labs |
71% |
55°F - 75°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
156°F |
45 min |
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