Scottish Export 80/-: The Sophistication of the Shilling

In the landscape of British brewing, the beers of Scotland have always stood as a distinct and proud counterpoint to the hop-forward ales of the South. While London and Burton were defined by their hard water and aggressive IBU counts, Edinburgh and Glasgow became world-renowned for their Malt Complexity, Clean Fermentation, and Technical Efficiency.

The Scottish Export 80/- (80 Shilling) is the quintessential middle-weight of this family. It is a beer that is deceptively simple but incredibly difficult to get right. It requires a brewer to manage a delicate balance of toasted grain and caramel without the beer becoming cloyingly sweet or “muddy.” This guide is a deep dive into the Physics of the Long Boil and the Microbiology of the Cold-Ale ferment.

1. History: The Shilling System and the Cold North

The nomenclature “80/-” refers to the historical Invoicing Cost per barrel in the 19th century.

60/- (Light): Low ABV (2.5-3.2%), the session beer of the working class.
70/- (Heavy): Mid-range (3.2-3.9%), similar to an English Bitter.
80/- (Export): The “Premium” ale (3.9-5.0%), designed for export and characterized by higher quality malts.
90/- (Wee Heavy): The “Strong” ale, often exceeding 7% ABV.

1.1 The Environment as a Technical Tool

Historically, Scotland was too cold for the vigorous ale fermentations common in London. Scottish brewers adapted by using yeast strains that could ferment cleanly at 14°C - 16°C (58°F - 61°F). This technical adaptation produced beers with significantly lower ester profiles (less fruitiness) than their English cousins, allowing the malt to be the sole protagonist.

2. Technical Profile: The Science of Malt Depth

The soul of a Scottish Export is the Caramelized Malt Profile.

2.1 Maillard Reactions and the Kettle

Unlike modern “Caramel” malts which are produced in a drum, traditional Scottish malt character came from the Kettle.

The Science: Most Scottish brewers used a “Long Boil” (2 to 3 hours). This concentrates the wort and encourages Non-Enzymatic Browning (Maillard reactions). This creates a “toasted-toffee” depth that feels “integrated” rather than “sweet.”
The Technical Point: Many homebrewers try to replicate this by adding 20% Crystal malt. This is a mistake. It makes the beer taste “syrupy.” To brew a professional-level 80/-, use a 90-120 minute boil and keep your Crystal malt below 5%.

2.2 Peat Smoke: Fact vs. Fiction

There is a common myth that Scottish ales should taste smoky like Islay Scotch.

The Reality: Historically, Scottish brewers went to great lengths to ensure their malt was Clean and free of smoke. Any “smoky” notes found in modern examples are usually a modern “craft” misinterpretation. A true 80/- should taste like fresh bread and caramel, not a campfire.

3. The Ingredient Deck: Focus on “Maris and Amber”

3.1 The Grain Bill: Designing the Foundation

Base (90%): Golden Promise or Maris Otter. Golden Promise is the traditional choice, providing a “fatter” and “creamier” mouthfeel than standard 2-row.
Character (5%): Amber Malt or Victory. This provides the “biscuit” and “toast” that defines the style.
The Color (2%): Chocolate Malt or Roasted Barley. Use just a tiny trace for the deep copper-mahogany color. Interestingly, Roasted Barley provides a “dry” snap to the finish that prevents the malt from being cloying.

3.2 Hops: The Background Bitterness

We want a low bitterness (15-25 IBU) with zero hop aroma.

The Selection: Use East Kent Goldings or Fuggles. Add them once at 60 minutes. We want the hops to act as a “structural frame” for the malt, never to be perceived as a flavor.

3.3 The Yeast: The Cold Ale Strain

Use Wyeast 1728 (Scottish Ale) or White Labs WLP028.

The Logic: These strains are famously “clean” and alcohol-tolerant. More importantly, they allow the “salt-minerality” of the water to shine through.

4. Recipe: “The Edinburgh Classic” (5 Gallon / 19 Liter)

OG: 1.048
FG: 1.012
ABV: 4.7%
IBU: 20
Color: 14 SRM (Deep Copper)

4.1 The Mash and Boil

Saccharification: 68°C (154°F) for 60 minutes. This high temperature provides the unfermentable dextrins needed for the “creamy” Scottish mouthfeel.
The Boil: 90-120 minutes. Keep eyes on the color change as the Maillard reactions proceed.

4.2 Fermentation: The “Pseudo-Lager” Path

Pitching: Pitch at 14°C (58°F). This is very cold for an ale.
The Rise: Let it rise slowly to 16°C (61°F) over the course of 7 days.
Diacetyl Rest: Raise to 18°C for the final 2 days of fermentation.
Conditioning: Scottish Export benefits from Cold Aging (4-6 weeks at 2°C). This allows the proteins to settle, resulting in a beer that is as clear and bright as a lager.

5. Advanced Techniques: The “Caramel Concentration”

Some professional brewers use the “Kettle-Reduction” method.

The Technique: Take the first 4 liters (1 gallon) of the “First Runnings” from the mash and boil it separately in a small pot until it is reduced to a thick, dark syrup.
The Result: Add this back to the main kettle. This provides a “muscular” and “complex” caramelization that you simply cannot get from grain alone.

6. Troubleshooting: Navigating the Highlands

”The beer is too sweet and sticky.”

Your attenuation was likely too low. This happens if you mash too high (>70°C) or if you used too much Crystal malt. In a Scottish ale, the finish should be “Clean,” not “Sticky."

"It tastes like ‘Buttered Popcorn’.”

This is Diacetyl. Scottish yeast is notorious for producing diacetyl at low temperatures. Ensure you perform a 48-hour “Diacetyl Rest” at the end of fermentation and use plenty of healthy yeast nutrients.

”No malt complexity; tastes like plain brown water.”

Your boil was likely too short or your base malt was too “thin.” Use Golden Promise malt and try a longer boil next time to drive those Maillard reactions.

7. Service: The Proper Pint

Glassware

The Imperial Pint Glass or a Thistle Glass (for stronger versions).

Serving Temp: 10-12°C (50-54°F). If served too cold (4°C), the delicate toasted bread and toffee notes will be completely invisible.

Food Pairing: The Savory Match

Roasted Lamb: The “gamey” fat of the lamb is cut by the beer’s clean finish, while the malt mirrors the seared crust of the meat.
Smoked Salmon: A classic Scottish match. The saltiness of the fish pops against the malt sweetness.
Aged Cheddar: The “nutty” character of the 80/- is the perfect partner for sharp, crystalline cheese.

8. Conclusion: The Elegance of Restraint

The Scottish Export 80/- is a beer for the “quiet moments.” It doesn’t scream with hops or burn with alcohol. It is a technical demonstration of how powerful Malt and Temperature can be when managed with precision.

By mastering the Long-Boil caramelization and the Cold-Ale fermentation, you are producing a beer that is truly sophisticated. It is a masterpiece of the North—a beer that invites a second pint, and a third.

Ready for something stronger? Check out our Wee Heavy Brewing Guide.