Friday, January 18, 2008


Fever For The Flavor Friday
(from BJCP)
9E Strong Scotch Ale (Wee Heavy)

Aroma: deeply malty, with caramel apparent. Roasty or even smoky secondary aromas may also be present, adding complexity. Moderate diacetyl character is also acceptable.
Appearance: Dark amber to dark brown color, often with ruby highlights.

Flavor: Intensely malty with kettle caramelization apparent. Hint of roaste malt or smoky flavor may be present, as may some buttery diacetyl or nutty character. Hop flavors are low, so malt impression should be dominant.

Mouthfeel: Full-bodied, with a thick, chewy viscosity. Alcoholic warmth should also be present.

History/Comments: Fermented at cooler temperatures than most ales, and with lower hopping rates, resulting in clean, intense malt flavors. Well suited to the region of origin, with abundant malt and cool fermentation and aging temperature. Hops, which are not native to Scotland and formerly expensive to import, were kept to minimum.

Ingredients: Well-modified pale malt, with some crystal and perhaps a dash of darker malt or even roasted barley. A small proportion of smoked malt may add depth, though smoky character may also originate from the yeast. Hop presence is minimal, although English varieties are most authentic. Low-to-medium sulfate and medium carbonate/bicarbonate water is most appropriate.

Vital Stats: OG: 1.072-1.088+
IBU's: 20-40 FG: 1.019-1.025+
SRM: 10-47 ABV: 6.9-8.5+

Commercial Examples: Traquair House, MacAndrew's Scotch Ale, McEwan's Scotch Ale, bBelhaven Wee Heavy, Scotch du Silly, Vermont Pub and Brewery Wee Heavy

No comments: