Highland Line Scottish Export | Extract Recipe Kit | 5 Gallons
Make sure this kit matches your setup
The short version before the full profile, ingredients, and process notes below.
Complete the brew day:
Highland Line Scottish Export Recipe Kit | Extract | 5 Gallon brews 5 gallons of a smooth, malt-led Scottish Export ale with toast, light caramel, restrained earthy hops, and a clean pub-ale finish.
Highland Line Scottish Export Recipe Kit | Extract | 5 Gallon
Highland Line is built for brewers who want a flavorful amber Scottish ale that is balanced rather than heavy. The beer leans into rounded malt character, gentle bread-crust depth, subtle caramel, and restrained bitterness, with fermentation kept clean enough for the malt profile to stay clear.
This extract version keeps the brew day shorter while preserving the same malt-led Scottish ale profile, using pale liquid malt extract with steeped specialty grains for color and depth.
Recipe Profile
- Style: Scottish Export / 80 Shilling Ale
- Batch size: 5 gallons
- Original gravity: 1.046
- Final gravity: 1.012
- Estimated ABV: 4.5%
- Bitterness: 20 IBU
- Color: 13 SRM
What Is Included
- Briess CBW Pale Ale Liquid Malt Extract
- Briess Caramel 80L Malt
- Briess Roasted Barley
- Whitbread Golding Hops
- Fermentis SafAle S-04 Dry Yeast
- Muslin Steeping Bag 5 x 15 for steeping grains
Fermentation Requirements
Recommended fermentation temperature: 60–68°F. A cooler ale fermentation helps keep the malt profile smooth and limits harsh alcohol character.
Detailed Kit Contents
The kit ships with the following ingredients and quantities:
- Pale liquid malt extract 6.6 lb; use 5.4 lb; reserve the remainder
- Dark crystal malt 60-80L 8 oz
- Roasted barley 3 oz
- British Golding hops 2 oz; use 1 oz at 60 min and 0.5 oz at 10 min
- Fermentis SafAle S-04
Flavor and Brewing Character
Expect a smooth amber pint with toast, light caramel, gentle bread crust, restrained earthy hop character, and a rounded finish. It should feel malt-forward without becoming sticky, smoky, or overly sweet.
Why Brewers Choose the Extract Version
The extract format is best for brewers who want a shorter, simpler brew day while still getting a malt-forward Scottish-style ale. Steeping grains provide the caramel, toast, and color while malt extract supplies the main fermentables.
Default grain handling: Included steeping grains are milled by default and packed together for the recipe unless a listing or order note says otherwise.
Brewing Notes
- Keep hops restrained: Scottish Export should be malt-led, with bitterness in balance.
- Do not chase smoke: Smoke is not required for this style; malt depth and balance matter more.
- Ferment clean: Keep yeast character controlled so the malt profile stays clear.
- Measure partial-pack additions carefully: Some ingredient packages may include more than the recipe requires, so follow the included instructions for brew-day amounts.
Packaging Support
Bottling this batch? Use Powdered Dextrose Priming Sugar and confirm your target volumes with the Priming Sugar Calculator. Kegging instead? Use the Keg Carbonation Calculator to dial in serving pressure and carbonation temperature.
Prefer a different brew-day format? See the Highland Line Scottish Export all-grain recipe kit.
Helpful Bottling & Kegging Add-Ons
- Bottling this batch? Add powdered dextrose priming sugar so you are ready on packaging day.
- Use our Priming Sugar Calculator to dial in the right amount of sugar for your beer volume, temperature, and carbonation target.
- Kegging instead? Use our Beer Carbonation Chart & Keg Serving Pressure Calculator to choose the right CO₂ pressure for your serving temperature and carbonation level.
Download the Highland Line Scottish Export extract brewing instructions PDF
Grain Milling
We automatically mill the grains included with SoCal Brewing Supply beer recipe kits so they are ready for brew day. If you want the grains left unmilled, please add that request in the shopping cart notes before checkout. We’ll do our best to support unmilled requests when packing your order.