Scottish-Style Export Ale - Craft Beer Monkey

Color: Medium amber to dark chestnut brown

Clarity: Chill haze is acceptable at low temperatures

Perceived Malt Aroma & Flavor: Sweet malt and caramel aromas and flavors define the character of a Scottish Export

Perceived Hop Aroma & Flavor: Should not be perceived

Perceived Bitterness: Low to medium

Fermentation Characteristics: Fruity-estery character may be apparent. Yeast attributes such as diacetyl and sulfur are acceptable at very low levels. Bottled versions may contain higher amounts of carbon dioxide than is typical for mildly carbonated draft versions.

Body: Medium

Additional Notes:

When using these guidelines as the basis for evaluating entries at competitions, Scottish Export Ale may be split into two subcategories: traditional (no smoke character) and peated (low level of peat smoke character). Though there is little evidence suggesting that traditionally made Scottish Export Ale exhibited peat smoke character, the current marketplace offers many examples with peat or smoke character present at low to medium levels. A peaty or smoky character may be evident at low levels. Scottish Export Ales with medium or higher smoke character are considered smoke flavored beers and should be categorized elsewhere.

Color SRM (EBC): 9-19 (18-38 EBC)
ABV: 3.2%-4.2% (4.1%-5.3%) %
IBU: 15-25
AE - Apparent Extract: 1.010-1.018 (2.6-4.6 °Plato)
OG - Original Gravity: 1.040-1.050 (10.0-12.4 °Plato)