Scottish Export - Full bodied satisfyingly dark with good hoppy overtones. OG 1036° to 1040°.

Typical analyses when canned
Colour (EBC Units)	50 - 60
Bitterness (EBU's)	45 - 55
Solids (by refractometer)	80% - 82%
Acidity (as lactic)	1% max
pH	5 - 6
Free Amino Nitrogen	0.15%
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