A malty Scottish ale, stronger than Scottish Light or Heavy, with rich caramel sweetness and minimal hop character.
The target has a sulfate-to-chloride ratio of 0.7:1 (malt-leaning, balanced) - the balance that shapes how hoppy or malty the beer tastes.
| Ion | Target (ppm) |
|---|---|
| Calcium (Ca²⁺) | 80 |
| Magnesium (Mg²⁺) | 8 |
| Sodium (Na⁺) | 20 |
| Chloride (Cl⁻) | 95 |
| Sulfate (SO₄²⁻) | 65 |
| Bicarbonate (HCO₃⁻) | 90 |
Useful starting target, but recipe composition or regional interpretation can materially change the optimum. Verify mash pH and sensory balance.
Salts to add to reverse-osmosis or distilled water to reach this target, calculated by the BrewWaterSolver solver with the most common homebrew salts (calcium chloride, gypsum, Epsom salt, chalk and baking soda).
| Salt | 5 gal (18.9 L) | 20 L |
|---|---|---|
| Calcium chloride (CaCl₂) | 3.60 g | 3.80 g |
| Gypsum (CaSO₄) | 1.19 g | 1.26 g |
| Epsom salt (MgSO₄) | 1.36 g | 1.44 g |
| Chalk (CaCO₃) | 0.64 g | 0.68 g |
| Baking soda (NaHCO₃) | 1.19 g | 1.25 g |
Resulting water: Ca 83, Mg 8.1, Na 20.2, Cl 94.7, SO4 64.2, HCO3 89.9 ppm. Split the salts between mash and sparge water in the solver if you prefer.
With RO water and the salts above, a typical Scottish Export grist is predicted to mash at pH 5.61, against a target of 5.40 (amber/brown color - balanced pH for malt character). To bring it down, add about 4 mL of 88% lactic acid for 5 gal (4.3 mL for 20 L).
Estimated from the style's typical color (SRM 14) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.
Scottish-Style Export Ale - these BA styles use the same water target.