How To Brew Wee Heavy Beer: Hearty Tradition of The Scottish Sensation

Wee Heavy is one of Scotland’s distinct beers and the style is known worldwide. Originally this style was brewed during the 18th- century in Scotland.

However, this wasn’t the first time Scotland encountered beer. It is thought that fragments such as cereal, pollen, meadowsweet were discovered some 4,000 to 6,000 years ago.

On the Isle of Rhum dated around 2000 B.C. show traces of cereal, grains, honey, and heather. 

Using Ingredients Available to You

As was explored previously with other Scottish styles, hops were not a readily available ingredient for beers at this time.

Instead Scottish brewers decided to brew with heather. While Scotland was unable to grow hops due to their climate, they did produce some high-quality malting barley. 

That Distinct Scotch Ale

Besides the plentiful grains available in Scotland and their lack of hops, soft water was also a key component in Scottish brewing.

The Wee Heavy, also known as Scotch Ale, is known for a high mash temperature, a long boil, and kettle caramelization rather than using crystal malts.

The long boils contribute to caramelizing the wort. This was the case when kettles were direct-fired by flames and some examples are still brewed this way today. 

Exporting Scottish Beers

Belgians were very impressed with the beer being brewed in Scotland. The Baltic countries had great interest in Scotish beer trading, with Norway, Denmark, and Holland also being interested.

However, North America was very curious about the beers produced in Scotland. There is evidence of beer being exported from Scotland around the 1750s. This beer was showing up in the new colonies in North America which followed Scottish emigration.

The demand for strong Scottish beers came from merchants and planters in the new colonies and the West Indies. By 1785 North America and West Indies contributed to 80% of Scottish ale export. 

An Update by the BJCP Guidelines:

In 2015, the BJCP reformatted their style guidelines. This beer style was renamed from “Strong Scotch Ale” and is now known as Wee Heavy.

It was also re-categorized from the “Scottish & Irish Ale” category (9E in 2009), and now resides within the “Strong British Ale” category (17C in 2015) in the official style guidelines.

Style Profile for Wee Heavy

Appearance

Color ranges from light rosey copper to dark brown, often with some ruddy highlights. Clarity should be good and a thick off-white to tan head. Due to high alcohol content, the head does not last. 

Aroma

The aroma is malt with caramel. Possible hints of smoke from the roasted malts, but peat-like smoke would be out of place for the style. Hop aroma is low if present at all.

Flavor

The taste of this beer should be the malt centric with deep caramel character, backed with hints of roasted malt. Peat smoke would be inappropriate. Diacetyl is low to none. Both hop flavor and bitterness should be low to moderate.

Esters and alcohol should be low to medium range. Esters show themselves as raisin, plum, or dried fruit. Finish can be sweet to moderately dry, with hints of nut, caramel, smoke, and darker grains in the aftertaste. 

Mouthfeel

Body can be medium to full with some versions being distinctly chewy and thick. Medium-low to moderate carbonation. Alcohol warmth helps balance the big malt presence and gives the beer a smooth mouthfeel. 

Food Pairing

When it comes to pairing a Wee Heavy with food, rich, fatty, more flavorful food with hints of sweetness pair well. A rich leg of lamb with mint sauce, or roasted venison with a sweet sauce works well with the rich deep maltiness of this style.

Pheasant and goose have enough fat on them to play well with this beer as well. Cheeses such as Asiago, Gruyere, or mild smoked cheese all pair well. Desserts such as creme brulee, caramelized apple dishes both pair well with a Wee Heavy. 

Tips for Brewing your own Wee Heavy

Grain

British base malts such as Maris Otter, Golden Promise, and Crisp’s pale ale malt are the way to go here. Whichever base malt you go with, let it be 90% of the grain bill. Keep darker malts – roasted barley, black malt, and/or chocolate malt below 2% of the grain bill.

The caramel/crystal malts can make up 5 to 10 percent of the grist and smoked malt below 2%. Munich malt can make up the rest of the grain bill, up to about 10%. 

Hops

Hopping a Wee Heavy is only important so the bitterness helps to balance the sweetness of the malt. There should be minimal if any flavoring and aroma hops in this beer.

Avoid highly flavorful hops. English hops are probably the best to use for the style. Fuggle, East Kent Goldings, Galena, Cluster, and Target are all good choices.  

Yeast

Scottish Ale Wyeast #1728 and Edinburgh Scottish Ale White Labs WLP028 would be good choices. If you prefer using dry yeast, Danstar Nottingham and Safale US-05 would work. Follow the temperature recommendations with any yeast that you pick. 

Wee Heavy Beer By the Numbers

• Color Range: 14 – 25 SRM
• Original Gravity: 1.070 – 1.130 OG
• Final Gravity: 1.018 – 1.040 FG
• IBU Range: 17 – 35
• ABV Range: 6.5 – 10.0%

Wee Heavy Homebrew Recipe

Grain

• 85%          15 lbs        Golden Promise      
•   5 %           1 lb          Crystal 45      
•   3 %           8 oz         Biscuit Malt
•   3 %           8 oz         Caramel/Crystal 120 Malt
•   3 %           8 oz         Special Roast
•   1 %           2 oz         Roasted Barley

Hops

•   2 oz         East Kent Goldings – Boil 60 min
•   1 oz         East Kent Goldings  – Boil 10 min

Yeast

• 1.0 pkg   Denny’s Favorite Wyeast Labs #1450

Directions

1. Mash at 154°F (68°C) for 60 mins
2. Boil for 60 mins 

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Frequently Asked Questions

What is a Wee Heavy Beer?

Wee Heavy, also termed as Scotch Ale or “Wee Heavy Scotch Ale,” hails from Scotland and is recognized for its malt-forward taste profile.

The high mash temperature, extended boil, and kettle caramelization contribute to a rich caramel essence in this heavy beer style.

How is the Wee Heavy Scotch Ale Recipe unique?

The Wee Heavy Scotch Ale Recipe on Homebrew Academy outlines a specific grain bill comprising Golden Promise, Crystal 45, Biscuit Malt, Caramel/Crystal 120 Malt, Special Roast, and Roasted Barley.

The hops utilized are East Kent Goldings, and fermentation is driven by Denny’s Favorite Wyeast Labs #1450, following a 60-minute boil.

What are the key ingredients in the Wee Heavy Scotch Ale Recipe?

Key ingredients for the Wee Heavy Scotch Ale recipe include a variety of malts (Golden Promise, Crystal 45, Biscuit Malt, Caramel/Crystal 120 Malt, Special Roast, and Roasted Barley), hops (East Kent Goldings), and yeast (Denny’s Favorite Wyeast Labs #1450) that drive the specific flavor and aromatic profile of the Wee Heavy beer.

How does the BJCP categorize Wee Heavy Beer?

The Beer Judge Certification Program (BJCP) re-categorized Wee Heavy from “Strong Scotch Ale” to “Wee Heavy” under the “Strong British Ale” category (17C) in 2015.

This categorization reflects the traditional and distinctive characteristics of the Scotch Ale Wee Heavy.

How should a Wee Heavy be paired with food?

Wee Heavy Scotch Ale is a hearty beer style that complements rich, fatty, and flavorful dishes. Ideal pairings might include roasted venison, leg of lamb with mint sauce, or mild smoked cheese, which harmonize with the malty, caramel notes of the Wee Heavy ale.