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Wee Heavy/Old Ale

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Wee Heavy/Old Ale

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Beer Style: Old Ale  (19A)
Recipe Type: all-grain
Yield: 5 US gallons

Old Ale


It's confession time. This was intended to be a Scottish Wee Heavy, but works much better as an Old Ale. I just haven't quite captured that uniquely malty characteristic of Scotch ales, but I'm still trying. I tried smoking the crystal malt over a peat fire, which really wasn't terribly successful in imparting peaty flavors to the malt. Next time I'll get the peat really soggy; perhaps that will work better. It's rich, vinous, with complex port-like ethers and not a hint of astringency (a common hard-water problem) or off-flavors. Next time I brew it, though, I'll delete the wheat malt (plenty of head, for the style, without it) and the brown sugar (the vinousness is too much for a Scotch ale), substitute 2 pounds dextrine malt or flaked barley (still mulling this over) for an equal weight of pale malt, and smoke the cystal more heavily.


  • 10 pounds, 2-row pale malted barley
  • 2 pounds, 80 Lovibond crystal malt, smoked
  • 8 ounces, wheat malt
  • 1 ounce, chocolate malt
  • 1 pound, brown sugar (in boil)
  • 1 ounce, Northern Brewer (7.4 AAU) (boiling)
  • 1/2 ounce, Willamette
  • 1/2 ounce, Hallertauer
  • 1/4 ounce, Cascade
  • 3/4 cup, light dry malt extract (priming)
  • Wyeast 1098 "English" (Whitbread) ale yeast

Additional Instructions

Primary Ferment: 4 weeks

Beer Profile

Original Gravity: 1.070
Final Gravity: 1.020
Alcohol by Vol: 6.55%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Heat 18 quarts of mash water to 140 degrees, ph 5.3. Mash-in for 5 minutes at 130 degrees. Continue without a protein rest. Starch conversion of 60 minutes, 158-150 degrees. Mash-out for 5 minutes at 168 degrees. Sparge with 5 gallons water at 168 degrees, ph 5.7. Add brown sugar and boil for 90 minutes. Add boiling hops at 30 minutes. Dry hop with 1/2 ounce each of Willamette and Hallertauer 3 days after pitching, and bottled 4 weeks later.