Highland Hug – Wee Heavy (Scotch Ale) – 5 Gallon Extract

Why I Brew Wee Heavy (Besides the Obvious)

Ah, the Wee Heavy—a style with deep roots in Scotland’s brewing history. This strong Scotch ale evolved from the traditional shilling system, a 19th-century Scottish method of categorizing ales based on their price per barrel. Lighter beers were labeled 60/- (shilling), 70/-, and 80/-, while the strongest versions, often exported or reserved for special occasions, were called 90/- or more—what we now refer to as a Wee Heavy.

Unlike English ales, which often emphasize hop character, Scottish ales have always been malt-forward, with a focus on deep caramelization and rich, bready flavors. This was partly due to Scotland’s cooler climate, which limited hop cultivation, and the traditional longer boil times, which developed deeper malt flavors. The result is a beer that is smooth, warming, and layered with toffee, caramel, and dark fruit notes, making it a perfect choice for colder months or long aging periods.

Wee Heavy is a beer that reflects the Scottish brewing tradition—practical, robust, and meant to be enjoyed slowly. Whether aged in whisky barrels or served fresh, it remains a testament to Scotland’s rich brewing heritage.

Ingredients (For 5 Gallons of Liquid Gold)

Fermentables

• 9 lbs. Light Dry Malt Extract (DME) – The backbone of our malt-forward masterpiece.

• 1 lb. Caramel/Crystal Malt (80L) – Brings deep caramel, toffee, and dark fruit notes.

• 0.5 lb. Special B Malt – For added raisin and dark sugar complexity.

• 0.5 lb. Munich Malt – A little more depth and bready maltiness.

• 0.5 lb. Victory Malt – A hint of nutty, biscuity goodness.

Hops

• 1.0 oz. East Kent Goldings (5% AA) @ 60 minutes – Just enough bitterness to keep this from being cloying.

Yeast 

• Wyeast 1728 Scottish Ale Yeast (or White Labs WLP028 Scottish Ale Yeast) – Handles high gravity like a champ, ferments clean, and gives subtle esters.

Other Additions

• 1 Whirlfloc Tablet @ 15 min – Because we like clear beer.

• Yeast Nutrient @ 15 min – Keeps our little yeasties happy.

Instructions 

1. Steeping the Grains

   • Heat 2.5 gallons of water to 155°F.

   • Put crushed grains in a muslin bag and steep for 30 minutes.

   • Remove and let drain—no squeezing, unless you like tannins in your beer.

2. Extract and the Boil

   • Bring water to a boil, remove from heat, and stir in 9 lbs. of DME.

   • Return to heat and bring back to a gentle rolling boil.

   • Set a timer for 60 minutes and add hops as follows:

     • 60 min: Add 1.0 oz. East Kent Goldings

     • 15 min: Add Whirlfloc tablet and yeast nutrient

   • After 60 minutes, kill the heat and cool the wort ASAP.

3. Chilling and Fermentation

   • Chill wort to 65°F using an immersion chiller or ice bath.

   • Transfer to a fermenter and top up to 5 gallons with cold water.

   • Oxygenate well (shake the heck out of it or use an aeration stone).

   • Pitch the Wyeast 1728 Scottish Ale Yeast.

4. Fermentation (Patience, Grasshopper)

   • Primary fermentation: 2-3 weeks at 60-65°F.

   • If lagering for extra smoothness, cold condition at 50°F for a few weeks.

   • If using a higher OG (1.080+), consider a diacetyl rest at 68°F for a few days after primary slows down.

5. Bottling or Kegging

   • Bottle with 4 oz. of corn sugar (targeting ~2.0 volumes CO₂).

   • Age at least 4 weeks, but this beer gets way better after 3+ months.

Expected Stats

• Original Gravity (OG): 1.079

• Final Gravity (FG): 1.020

• Alcohol by Volume (ABV): 7.8%

• Bitterness (IBU): 18.0

• Color (SRM): 15.9

Why This Yeast?

Wyeast 1728 Scottish Ale is the Liam Neeson of yeasts—quiet, unassuming, but ridiculously good at its job. It ferments cleanly, handles high alcohol levels like a champ, and gives just a whisper of fruity esters to make this beer even better.

Fun Facts About Wee Heavy

• The shilling system used to classify Scottish ales (60/-, 70/-, 80/-) was originally based on the price per barrel. A Wee Heavy was usually 90/- or higher.

• Some classic Wee Heavies are aged in whisky barrels, adding smoky, peaty complexity.

• Traditional Scottish brewing relied on long boils (sometimes 2+ hours) to develop deep caramelization in the wort.

Popular Commercial Wee Heavies

1. Belhaven Wee Heavy (Scotland) – A malt bomb with caramel and dark fruit notes.

2. Founders Dirty Bastard (USA) – A bolder, slightly smoky take on the style.

3. Oskar Blues Old Chub (USA) – Malty and slightly peaty, perfect for campfires.

4. Traquair House Ale (Scotland) – Brewed in one of the oldest Scottish breweries.

What to Expect From Your Wee Heavy

Brew this beer and you’ll get a rich, malty, caramel-drenched masterpiece with hints of toffee, dark fruit, and warm booziness. It’s a slow-sipper—best enjoyed by a fireplace while contemplating life, whisky, and why you don’t live in a Scottish castle yet.

Aging? Absolutely. Let this sit for at least 2-3 months to let the malt complexities develop. A year? Even better.

So, grab a pint, throw on a kilt (optional), and toast to Scotland’s greatest gift to the beer world!