![]() Because Scotland does not grow hops commercially, English hops are most often used. Hops aren’t a strong feature of wee heavies, so a simple bittering addition with a small flavor or aroma addition for complexity will suffice. In fact, if you are feeling adventurous, you may take a gallon of the first runnings and reduce it by boiling until it is syrupy, then adding back to the main body of wort and continuing with the boil. Longer boiling times also can help concentrate sugars and slightly caramelize the wort, a feature of wee heavy ales. This makes a more dextrinous wort with a heavier body. While a single infusion mash can be used, it is usually at a higher temperature, anywhere in the range from 154-158F. The brewing process is a bit more complex than some of your easier ales. ![]() Water used in brewing wee heavy beers should be heavy in calcium and chloride but low in sulfates, in order to be balanced toward malt character. However, modern Scottish breweries and home brewers tend to use a few specialty grains to round out the grain bill, making a more complex finished product. Many recipes can be, and have been, as simple as a good, rich Scottish pale ale malt used as the base, with a little dark roasted malt for color. They have an alcohol warmth that is present, but not overpowering. Wee heavies tend to be beers that are big on malt, higher in alcohol, and low on hops having hopping rates that are just enough to balance the sweetness from the malt. ![]() Hello everyone, and welcome again to Brew Along with Us! For this month’s recipe, I’m turning to a style that I felt would work well for the upcoming cool months: a strong Scotch ale, also commonly known as a wee heavy. ![]()
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