Stoopsitters Brewing BrewBlog > BrewBlogs > NB Scottish Wee Heavy [Strong Scotch Ale]

BrewBlog: NB Scottish Wee Heavy

Specifics

Style:

Strong Scotch Ale — BJCP Style Information

Category:	Scottish and Irish Ale
Number:	09E

Rich, malty and usually sweet, which can be suggestive of a dessert. Complex secondary malt flavors prevent a one-dimensional impression. Strength and maltiness can vary.

Commercial Examples: Traquair House Ale, Belhaven Wee Heavy, McEwan's Scotch Ale, Founders Dirty Bastard, MacAndrew's Scotch Ale, AleSmith Wee Heavy, Orkney Skull Splitter, Inveralmond Black Friar, Broughton Old Jock, Gordon Highland Scotch Ale, Dragonmead Under the Kilt.

Brewer:

Dustin Zastera

Brew Date:

November 25, 2006

Yield:

5 gallons

Batch No:	27
OG:	1.079

General Information

Method:	Extract

Method:

Extract

Scale Recipe

Enter desired final yield (volume):

gallons

Extract

12.00 pounds	LME - Light	92.3% of grist
12.00 pounds	Total Extract Weight	92.3% of grist

Malts and Grains

0.50 pounds

British Crystal Malt

Color (L):	55-60 °L
Info/Use:	Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.

3.8% of grist

0.13 pounds

British Roasted Barley

Color (L):	500 °L
Info/Use:	Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.

1% of grist

0.38 pounds

Dingemans Biscuit Malt

Color (L):	23-25 °L
Info/Use:	Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

2.9% of grist

1.00 pounds

Total Grain Weight

7.7% of grist

Non-Fermentables

1	Whirlfloc @ 10 minutes
1	Yeast Nutrient @ 10 minutes

Hops

1.00 ounces

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

4.2% Pellets @ 60 minutes
Type: Bittering
Use: Boil

4.2 AAUs

1.00 ounces

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

4.2% Pellets @ 45 minutes
Type: Bittering
Use: Boil

4.2 AAUs

2.00 ounces

Total Hop Weight

8.4 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	Scottish Ale
Manufacturer:	Wyeast
Product ID:	1728
Type:	Ale
Flocculation:	High
Attenuation:	71%
Temperature Range:	55–75°F
Amount:	3000 ml

Special Procedures

Yeast from Winter Warmer (batch 26)

Yeast from Winter Warmer (batch 26)

Tasting Reviews

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View Dustin's Brewing Calendar

Dustin's BrewBlogs

All Club BrewBlogs
Maibock 1	Feb 17, 2007
Steam Exp 1	Jan 27, 2007
IPA Experiment 1	Dec 30, 2006
NB Scottish Wee Heavy	Nov 25, 2006
NB Apricot American W...	Nov 11, 2006
NB Winter Warmer	Nov 11, 2006
Scottish 80/-	Oct 23, 2006
NB Doppelbock	Oct 6, 2006
<< < More 12 13 14 15 [16] 17 18 19 20 > >>

Dustin's Brew Status

Dubbel	Bottled
Gout Stout (2013)	Bottled
Gout Stout (2014)	Bottled
Gout Stout (2015)	Bottled
Otis	Bottled
Verboden Vrucht	Bottled
Dead Ringer	On Tap
Gout Stout (2017)	On Tap
Gout Stout (2018)	Primary
Grand Cru	Primary
NB Cream Ale	Primary
NB Winter Warmer	Primary
Pumpkin Harvest Ale	Primary
Saison 1	Primary