Wee Heavy Grainbill

Does that 15L Munich have the necessary diastatic power to be 2/3 of the grain bill?

 

Most wee heavys are american interpretations, no?

 

Why worry about color if you're using Belgian malts to make a Scottish ale? It's your own beer, right? Forget the color, and go with those Santiam hops - you might be onto something great !!!

 

All the ingredients read anything but a Wee Heavy. I think the US-05 might attenuate a bit too much & the malts will give more of a strong dark lager character but who knows. Dont know til you know. Post updates and let us know how it turns out. Cheers!

 

Maybe @GreenKrusty101 can call this batch a We Heavy!?!

Cheers!

 

Wee Heavy was just the name put on Fowler's Twelve Guinea Ale bottles , the "wee" referred to the tiny size of the bottles. When a Scot asks for a "wee heavy" he means half a pint of bitter.
The current interpretation neatly embodies all the misrepresentations; low hop rates, peated malt and long boil times.
Here's a recipe for a genuine Scotch Ale. Note the 100+ IBUs ;
http://barclayperkins.blogspot.co.uk/2012/02/lets-brew-wednesday-1868-william.html

 

it changed over the years like most british beers. Went from pale to dark. Youngers no3 is a classic scotch ale

http://barclayperkins.blogspot.com/2011/10/fowlers-twelve-guinea-ale.html

fwiw I think Mitch spoke to Ron a lot when he wrote the IPA book, I'm sure a lot of his info came from Ron


anyway, brew what you want and call it what you want, just be careful if you throw in a Classic or Traditional in there

 

Youngers had another brewery dedicated to brewing IPAs at the time.


No3 was marketed as a Strong Ale in Scotland but as Scotch Ale elsewhere.
But look at Youngers No 1 for which Ron's blog posted a recipe. A mere 122 IBUs this time.Again marketed as Strong Ale in Scotland but Scotch Ale outside Scotland.

http://barclayperkins.blogspot.co.uk/2012/01/lets-brew-wednesday-1879-william.html

This is the sort of article which must make scholars like Ron Pattinson wonder why they bother to publish their findings.

 

I bet this beer didn't really have 122 (measurable) IBUs. Just sayin'
(Not that that invalidates anything you have said about the styles.)

 

Of course not, that was computed from the ingredients. But ut should put an end to the nonsense of Scotch Ale being a low hopped beer.

 

Wow - where to start? Scotch Ales in the 19th century were pale beers, brewer from 100% pale malt. No. 3 was not an IPA, but a type of strong Scotch Ale. It's still brewerd ytoday, but became dark duting the 20th century. The William Younger IPA's were XP and XXP. There were plenty of pale Ales brewed in Scotland before 1830, but not Pale Ales. In fact what we think of as Pale Ale today was hardly brewed anywhere before 1830.