Scottish Export recipe from 2000 -- thoughts?

[Megary]

@denny

@dmtaylor

OK, now that I’ve digested both the original post AND all the responses of others, including Ron Pattinson’s historical data… shoot… maybe just brew it as the author intended!  It’s going to be very sweet (no way you’re going to end up at FG 1.012!!!), but that was also traditional!  I used to love Scotch ales but these days I prefer something not so sweet.  But perhaps this is only my personal preference, and I need some recalibration… as does the BJCP apparently since they only allow maximum 1.016 FG, which history dictates ain’t right but rather only the current industry trend I guess.  Belhaven in particular seems to my palate to be WAY sweeter than 1.016.  But what do I know.

I was thinking the same thing.  Not a chance.  But… having never heard of WY1338, I thought I’d check it out.  Apparently, it’s long gone.

WY1338 is Gone
https://www.homebrewersassociation.org/forum/index.php?topic=10670.0

WY1450 would be a good sub

I agree. (not to make this a commercial for 1450, but it would be a good sub for a lot of yeasts!)

[denny]

1338 was Zum Uerige alt yeast. Used to use it a lot. Clean, attenuation, slight malt emphasis