Scotch Ale

Color: Light reddish-brown to very dark

Clarity: Chill haze is acceptable at low temperatures

Perceived Malt Aroma & Flavor: Scotch Ales are aggressively malty with a rich and dominant sweet malt aroma and flavor. A caramel character is often part of the profile. Dark roasted malt flavors may be evident at low levels.

Perceived Hop Aroma & Flavor: Not perceived to very low

Perceived Bitterness: Not perceived to very low

Fermentation Characteristics: Fruity esters, if present, are generally at low levels. Low levels of diacetyl are acceptable.

Body: Full

Additional Notes:

A brewery-fresh experience is intended with these beers. Oxidation is not an acceptable character. Pleasantly oxidized Scotch Ales should be classified in Aged Beer categories.

When using these guidelines as the basis for evaluating entries at competitions, Strong Scotch 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 Strong Scotch Ales 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. Strong Scotch Ales with medium or higher smoke character are considered smoke flavored beers and should be categorized elsewhere.

• Color SRM (EBC): 15-30 (30-60 EBC)
• ABV: 5.2%-6.7% (6.6%-8.5%) %
• IBU: 25-35
• AE - Apparent Extract: 1.016-1.028 (4.1-7.1 °Plato)
• OG - Original Gravity: 1.072-1.085 (17.5-20.4 °Plato)