Beer Style: English and Scottish Strong Ale
Greg Noonan Memorial Wee Heavy
Digital and Plus Members Only(5 gallons/19 L, all-grain)OG = 1.083 FG = 1.019IBU = 29 SRM = 20 ABV = 8.3% Ingredients13.75 lbs. (6.2 kg) Maris Otter malt0.75 lbs. (0.34 kg) Carapils® malt0.25 lbs. (0.11) roast barley malt1.25 lbs. (0.6 kg) Munich malt0.2 lbs. (91 g) Belgian Special B0.5 oz./14 g Magnum whole hops (60 min.)0.33 oz./9.4 g Goldings
Old Cthulhiar (a.k.a. Very Old And Very Peculiar)
Digital and Plus Members Only(5 gallons/19 L, all-grain)OG = 1.078 FG = 1.017IBU = 41 SRM = 32 ABV = 7.8% Ingredients13 lbs. (5.9 kg) British pale ale malt8.0 oz. (0.23 kg) crystal malt (60 °L)2.0 oz. (57 g) crystal malt (120 °L)5.0 oz. (0.14 kg) aromatic malt3.0 oz. (85 g) chocolate malt2.0 oz. (57 g) black malt3.0 oz.
Dogfish Head Craft Brewery’s Burton Baton clone
Digital and Plus Members OnlyMark Sarfarik, Dogfish Head’s Brewmaster, provided us with all the juicy details about this beer. “Burton Baton is a 10% ABV imperial IPA that is a blend of 90 Minute IPA with an English old ale that is aged in our 10,000-gallon (380-hL) oak foeders. Since most people don’t have the ability to wood-age beers at home, this recipe is more of a composite of the two threads.”
Drop-In Brewing Co.’s Heart of Lothian clone
Digital and Plus Members OnlyIn terms of style, the beer is considered a Scottish 90/- or wee heavy and uses, “Scottish Golden Promise barley malt, British floor-malted crystal, and chocolate malts, Fuggle and Kent Golding hops, and British yeast.”
Strong Scotch Ale
Digital and Plus Members OnlyStrong Scotch Ale (5 gallons/19 L, all-grain)OG = 1.074 FG = 1.020IBU = 27 SRM = 19 ABV = 7.1% Ingredients15 lbs. (6.8 kg) Golden Promise malt5 oz. (142 g) debittered black malt8.3 AAU Golding hops (60 min) (1.5 oz./43 g at 5.5% alpha acids)White Labs WLP028 (Edinburgh Scottish Ale), Wyeast 1728 (Scottish Ale), or SafAle US-05
Cromarty Brewing Co.’s Pibroch Wee Heavy clone
Digital and Plus Members OnlyCromarty Brewing Co.’s Pibroch Wee Heavy clone (5 gallons/19 L, all-grain)OG = 1.072 FG = 1.018IBU = 20 SRM = 20 ABV = 7.2% This wee heavy showcases a complex malt backbone with a touch of smoked malt to fill out the mouthfeel and increase the overall depth of character. Ingredients11 lbs. (5 kg) Simpsons
Dead End Brew Machine’s Curtis the Destroyer clone
Digital and Plus Members OnlyDead End Brew Machine’s Curtis the Destroyer clone (5 gallons/19 L, all-grain)OG = 1.106 FG = 1.033IBU = 55 SRM = 14 ABV = 9.6% This big barleywine is boiled for two and a half hours to contribute toffee and caramel notes and is fermented with a custom blend of London III and Burlington yeast and
Big Ben Barleywine
Digital and Plus Members OnlyBig Ben Barleywine (3.3 gallons/12.5 L, all-grain)OG = 1.109 FG = 1.030IBU = 80+ SRM = 10 ABV = 10.5% Ingredients15 lbs. (6.8 kg) Maris Otter pale malt29 AAU Target hops (90 min.) (2.5 oz./71 g at 11.6% alpha acids)White Labs WLP007 (Dry English Ale) or Wyeast 1098 (British Ale) or Lallemand Nottingham yeast2⁄3 cup
Gordon Strong’s English Barleywine
Digital and Plus Members Only“They develop such depth when well-made, well-packaged, and well-kept, changing and maturing over the years like fine red wine.” – Gordon Strong
Sir Walter Scotch Ale
Digital and Plus Members OnlyPete Rahn, QC Supervisor at Magic Hat Brewing Co. provides a recipe to BYO from his homebrew collection. “My brother went to Scotland for a year. I brewed this Scotch ale the day he left and conditioned it for the year he was gone.”
Parti Like It’s 1700
Digital and Plus Members OnlyParti-gyle is an under-utilized technique in the brewing world, which is capable of producing multiple beer types during a single brew day. Here is a recipe from Aaron Hyde outlining a parti-gyle recipe which uses a 1⁄3 and 2⁄3 split of the mash, with the smaller volume Wee Heavy collected first and the larger volume Scottish Export being collected second.
Burton Ale: Style Profile
Digital and Plus Members OnlyBurton ale was the beer that originally put Burton on the map, beer-wise. It pre-dates IPA, and was a big export beer to the Baltic countries from about 1740 to 1822.