Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.
The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Smoked Beer category rather than here.
|1.030 - 1.035||1.010 - 1.013||10 - 20||9 - 17||2.5 - 3.2%|
|1.035 - 1.040||1.010 - 1.015||10 - 25||9 - 17||3.2 - 3.9%|
|1.040 - 1.054||1.010 - 1.016||15 - 30||9 - 17||3.9 - 5.0%|