| STYLE | OG | FG | ABV% | IBU | SRM |
|---|---|---|---|---|---|
| A. Old Ale | 1.060-90+ | 1.015-22+ | 6.0-9+ | 30-60 | 12-16 |
| B. Strong Scotch Ale (Wee Heavy) | 1.072-88+ | 1.019-25+ | 6.9-8.5+ | 20-40 | 10-47 |
Aroma: Malty, with complex fruity esters. Some oxidative notes are acceptable, akin to those found in port or sherry. Hop aromas not usually present, due to extended age.
Appearance: Medium amber to very dark red-amber color.
Flavor: Malty and usually sweet, with abundant fruity esters. The nutty malt sweetness yields to a finish that may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old port or Madiera wine. Alcoholic strength should be evident, though not overwhelming.
Mouthfeel: Medium to full body; alcohol should contribute some warmth.
Overall Impression: An ale of significant alcoholic strength, though usually not as strong or rich as barleywine. Usually tilted toward a sweeter, more malty balance.
History/Comments: Often regarded as winter warmers, and often released as seasonal beers.
Ingredients: Generous quantities of well-modified pale malt (generally English in origin, though not necessarily so), along with judicious quantities of caramel malts. Some darker examples suggest that dark malts may be appropriate, though sparingly so as to avoid roast character. Adjuncts (such as molasses or dark sugar) may also be utilized. Hop variety is not as important, as the relative balance and aging process negate much of the varietal character.
Vital Statistics:
OG: 1.060-1.090+
IBUs: 30-60
FG: 1.015-1.022+
SRM: 12-16
ABV: 6-9+%
Commercial Examples: Theakston Old Peculier, Young's Winter Warmer, Marston Owd Roger.
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 roasted 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.
Overall Impression: Rich and malty, reminiscent of a dessert. Complex secondary malt flavors prevent a one-dimensional impression.
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 a 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 Statistics:
OG: 1.072-1.088+
IBUs: 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, Belhaven Wee Heavy, Scotch du Silly, Vermont Pub and Brewery Wee Heavy.
Minnesotans know more about keeping warm than just about anybody in the world. That's why we patterned our delicious Winter Warmer recipe after a famous locally-brewed winter ale. This beer starts big and malty, and finishes with a warming alcohol note. It is hopped with spicy Kent and Styrian Goldings hops. Don't forget, a bottle of Winter Warmer makes a great stocking stuffer!
9.9 lbs. Gold Malt Syrup
3/4 lbs. UK Medium Crystal
1/4 lb. UK Chocolate Malt
1 oz. Northern Brewer (60 min)
1 oz. Styrian Goldings (30 min)
1 oz. Kent Goldings (1-2 min)
Wyeast Scottish Ale #1728
English Old Ales are heavy versions of brown ales, with many of the same robust flavors. Our Old Weirdo contains a pound of treacle, which gives it buttery overtones. Fuggle hops lend an authentic English flavor, and the Wyeast European Ale strain ferments clean, leaving the other tastes to shine through.
6.6 lbs. Gold Malt Syrup
1 lb. Wheat DME
1 lb. Black Treacle
3/4 lb. DWC CaraMunich
1/4 lb. DWC Special "B"
1 oz. Northern Brewer (60 min)
1 oz. Kent Goldings (40 min)
1 oz. Fuggle (30 min)
1 oz. Fuggle (dry hop)
Wyeast European Ale #1338
Old ales are strong, heavy, and well-matured beers brewed for the cold winter months. This kit is an All Grain version of our Old Weirdo, with a couple changes.
5# UK Pale Ale
5# UK Mild Ale
3/4# Caramunich
1/2# Wheat + 1/4# Special B
1# Black Treacle
1 oz Target (60 min)
1 oz Kent Goldings (30 min)
1 oz Fuggles (15 min)
Wyeast British Ale #1098
Our Strong Ale recipe is full-bodied, malty, and generously hopped for balance. A couple mugs of this powerful brew will give you the courage to windsurf Lake Superior in the worst of conditions. Our ingredients for this recipe include:
6 pounds of Amber Malt extract
3.3 pounds of Dark Malt extract
Mt hood bittering hops
Tettnanger aroma hops
Crystal 40 malt
British Brown malt
yeast
priming sugar
muslin bag
This is a spiced ale that is traditionally brewed for the holiday season. A beer that will warm the heart and lift the spirit. This style is brewed by many breweries once a year in limited quantities and is cherished by many. An interesting selection that will delight your friends on a cold winter's night. The kit includes:
6 lbs. Dark Malt extract
3.3 lbs. Amber Malt Extract
1/2 lb. Crystal 50°L
1/2 lb. Toasted grain blend
2 oz. Hallertau bittering hops
1 oz. Liberty aroma hops
Spice Blend
Wyeast 1338 European Ale yeast
priming sugar
12 lb Briess pale ale
1/2 lb roasted barley
1/4 lb crystal 60
1 lb black strap molasses
1.5 oz Bullion
1 oz Fuggle
London Ale III yeast
3/4 cup corn sugar
Add molasses to boil.
13 lb Eng pale ale
1/2 lb crystal 10
1.5 lb corn sugar
3 oz Challenger
2 oz Golding
Whitbread yeast
3/4 cup corn sugar
1 ...as opposed to Scottish ale. Scotch ales are very strong in alcohol, very full in body, and bursting with malt flavor and aroma.
6# UK Pale Ale
6# UK Mild Ale
2# Aromatic
1/2# UK Dark Crystal
1/2# Special B
3 oz Kent Goldings (60 min)
Wyeast Scottish Ale #1728
Silver Medal - Minnesota Renaissance Festival 1997.
English pale malt 13 lb.
Smoked malt 6 oz.
Scottish crystal 2 lb.
Wheat 1 lb.
Special B 0.5 lb.
No. Brewers 1.75 oz. 60 min.
British Kent Goldings 1 oz. 15 min.
British Kent Goldings 0.5 oz. 1 min.
Yeast: Yeast culture co. Scottish ale
Mash Schedule:
All grains in infusion @150 degrees for 90 min.
Brewing Time:
apparently at least 60 min.
Fermentation:
1
Primary 6 days @64 degrees in glass
Secondary 9 days @64 degrees in glass
An excellent winter warmer featuring a wonderfully rich flavor. The peated malt in this kit gives an authentic subtle smoky flavor to the beer. A complex beer that is best contemplated in front of a roaring fire. A great finale to a holiday feast or to just take the edge off winter's chill. The kit includes:
6 lbs Windriver Gold Malt Extract
6 lbs WindRiver Dark Malt Extract
1/2 lb Hugh Baird Peated Malt
1/2 lb Scottish 50°L Crystal Malt
2oz East Kent Goldings bittering hops
priming sugar
Wyeast 1728 Scottish Ale Yeast