5. Scottish Ales

5A. Light 60/-

Aroma: Malt is evident; some examples have a low level of hop aroma. Fruitiness low to none. A very faint smoky and/or toasty/roasty characteristic sometimes present. May have some diacetyl.

Appearance: Amber to dark brown. Draught examples often have a creamy, long-lasting head.

Flavor: Malt-dominated flavor, with subdued esters and just enough hop bitterness to prevent the beer from being cloyingly sweet. A very slight toasty, roasty and/or chocolate-like character is sometimes present. Caramel flavor from crystal malt medium to none. May have some diacetyl.

Mouthfeel: Creamy, with low carbonation. Body is medium-light, but full for the gravity.

Overall Impression: Cleanly malty, with perhaps a faint touch of smoke and few esters.

History: More recent commercial interpretations from Scotland have begun to drift towards English bitter in terms of bitterness, balance, attenuation, esters and dry-hopping. These guidelines don't account for these recent commercial examples which would more accurately be described as bitters. Traditionally, these beers were dispensed via pumps, which forced air into the headspace of the cask, thus forcing the beer out. These air-powered systems are referred to as "tall fonts." The "light" name associated with this style refers to the gravity rather than the color.

Comments: Though similar in gravity to ordinary bitter, the malt-hop balance is decidedly to the malt side. Long, cool fermentation leads to clean malt character (which may include some faint peat or smoke character). Note that the smoky character can be due to the yeast as often as to smoked or peat-kilned malt. Strongly smoky beers should be entered in the Smoked Beer category rather than here.

Ingredients: Scottish or English pale malt with small proportions of roasted barley, crystal or chocolate malt. English hops. Clean, relatively un-attenuative ale yeast.

Vital Statistics:
OG: 1.030-1.034
IBUs: 9-15
FG: 1.010-1.013
SRM: 12-34
ABV: 2.5-3.3%

Commercial Examples: Belhaven 60/-, Caledonian 60/-, Maclay 60/- Light, Highland Dark Light (HDL).

5B. Heavy 70/-

Aroma: Malt is evident; some examples have a low level of hop aroma. Fruitiness is low to none with a mild smoky character and/or toasty/roasty aroma, which is sometimes present. May have some diacetyl.

Appearance: Amber to dark brown; draught examples often have a creamy, long-lasting head.

Flavor: Malt-dominated flavor, with subdued esters and just enough hop bitterness to prevent the beer from being cloyingly sweet. A very slight toasty/roasty or chocolate-like character is sometimes present. Caramel flavor from crystal malt medium to none. May have some diacetyl.

Mouthfeel: Creamy, with low carbonation. Body is medium to medium-light.

Overall Impression: Cleanly malty, with perhaps a faint touch of smoke and few esters.

History: More recent commercial interpretations from Scotland have begun to drift towards English bitter in terms of bitterness, balance, attenuation, esters and dry-hopping. These guidelines don't account for these recent commercial examples which would more accurately be described as bitters. Traditionally, these beers were dispensed via pumps, which forced air into the headspace of the cask, thus forcing the beer out. These air-powered systems are referred to as "tall fonts."

Comments: Though similar in gravity to special bitter, the malt-hop balance is decidedly to the malt side. Long, cool fermentation leads to clean malt character (which may include some faint peat or smoke character). Note that the smoky character can be due to the yeast as often as to smoked or peat-kilned malt. Strongly smoky beers should be entered in the Smoked Beer category instead.

Ingredients: Scottish or English pale malt with small proportions of roasted barley, crystal or chocolate malt. English hops. Clean, relatively un-attenuative ale yeast.

Vital Statistics:
OG: 1.034-1.040
IBUs: 10-25
FG: 1.011-1.015
SRM: 10-19
ABV: 3.2-3.9%

Commercial Examples: Orkney Raven Ale, Greenmantle Ale, Borve Heavy Ale, Waverly Ale 70/-, Highland Heavy, Belhaven 70/-, Caledonian 70/-,Maclay 70/-, McEwans 70/- (also sold as Younger's Scotch Ale and Tartan Special).

5C. Export 80/-

Aroma: Malt is evident; some examples have a low level of hop aroma. Fruitiness is low to none. A mild smoky and/or toasty/roasty character is sometimes present. May have some diacetyl.

Appearance: Amber to dark brown. Draught examples often have a creamy, long-lasting head.

Flavor: Malt-dominated flavor, with subdued esters and just enough hop bitterness to prevent the beer from being cloyingly sweet. A very slight toasty/roasty and/or chocolate-like character is sometimes present. Caramel flavor from crystal malt medium to none. May have some diacetyl.

Mouthfeel: Creamy, with low carbonation. Body is medium to medium-full.

Overall Impression: Cleanly malty, with perhaps a faint touch of smoke and few esters.

History: More recent commercial interpretations from Scotland have begun to drift towards English bitter in terms of bitterness, balance, attenuation, esters and dry-hopping. These guidelines don't account for these recent commercial examples which would more accurately be described as bitters. Traditionally, these beers were dispensed via pumps, which forced air into the headspace of the cask, thus forcing the beer out. These air-powered systems are referred to as "tall fonts."

Comments: Though similar in gravity to strong bitter, the malt-hop balance is decidedly to the malt side. Long, cool fermentation leads to clean malt character (which may include some faint peat or smoke character). Note that the smoky character can be due to the yeast as often as to smoked or peat-kilned malt. Strongly smoky beers should be entered in the Smoked Beer category instead. It is important to note that while the IBUs on some of these beers can be rather high, the low attenuation and solid maltiness results in a balance that is still even at best and more than likely towards malt.

Ingredients: Scottish or English pale malt with small proportions of roasted barley, crystal or chocolate malt. English hops. Clean, relatively un-attenuative ale yeast.

Vital Statistics:
OG: 1.040-1.050
IBUs: 15-36
FG: 1.013-1.017
SRM: 10-19
ABV: 3.9 to 4.9%

Commercial Examples: Orkney Dark Island, Harviestown 80/-, Sherlock's Home Piper's Pride, Greenmantle 80/- Export, Arrol's 80/-, Highland Severe, Younger's No. 3, McEwan's 80/- (despite the "India Pale Ale" on the label), Arrol's 80/-, Belhaven 80/- (Belhaven Scottish Ale in the US), Caledonian 80/- Export Ale (Caledonian Amber Ale in the US), Maclay Scotch Ale, Maclay 80/- Export (Maclay 80 Shilling Export Ale in the US).

Silver Medal - Minnesota Renaissance Festival 1997

Happy Harry's Mystery Grain 12 lb.
Perle 0.5 oz. 60 min.
Willamette 0.5 oz. 15 min.
Yeast: Wyeast 1056

Mash Schedule
First step @140 degrees for 60 min.
Second step @148 degrees for 30 min.
Third step @156 degrees for 120 min.

Brewing Time: apparently at least for 60 min.

Fermentation:
Primary 14 days @70 degrees in glass
Secondary 17 days @70 degrees in glass

Bronze Medal - Minnesota Renaissance Festival 1997

Crystal (120L) 0.5 lb.
M&F light extract 7 lb.
Kent Goldings 1.5 oz. 60 min.
Fuggles 1 oz. 5 min.
Yeast: n/a

Mash Schedule:
Grain steeped @165 degrees for 30 min.

Brewing Time: apparently at least for 60 min.

Fermentation: Primary 5 days @68 degrees in plastic

Carbonation: Primed with 1 cup of dry malt extract