An Overview of the Style

The Wee Heavy Scottish Ale style (not to be confused with the Scottish Heavy style) is a complex beer characterized by substantial malt-influenced flavors. Originating in Scotland, this style is traditionally served in small, or wee, measures due to it’s strong ABV which ranges from 6.5% to 10.0%. The flavors of the Wee Heavy Scottish Ale style come from high mash temperatures and kettle caramelization rather than from the use of crystal malts.

2015 BJCP Style Guidelines (Wee Heavy Ale – 17C)

OG 1.070 – 1.130
FG 1.018 – 1.040
ABV 6.5% – 10.0%
IBU 17 – 35
SRM 17 – 35
AppearanceAromaFlavorMouthfeelCharacteristic Ingredients
Clear, light copper to dark brown color, often with deep ruby highlights. Usually has a large tan head, which may not persist. Legs may be evident in stronger versions.
Deeply malty, with a strong caramel component. Lightly smoky secondary aromas may also be present, adding complexity; peat smoke is inappropriate. Diacetyl should be low to none. Low to moderate esters and alcohol are often present in stronger versions. Hops are very low to none, and can be slightly earthy or floral.
Richly malty with significant caramel (particularly in stronger versions). Hints of roasted malt may be present (sometimes perceived as a faint smoke character), as may some nutty character, all of which may last into the finish. Peat smoke is inappropriate. Hop flavors and bitterness are low to medium-low, so the malt presence should dominate the balance. Diacetyl should be low to none. Low to moderate esters and alcohol are usually present. Esters may suggest plums, raisins or dried fruit. The palate is usually full and sweet, but the finish may be sweet to medium-dry, sometimes with a light roasty-grainy note.
Medium-full to full-bodied, with some versions (but not all) having a thick, chewy viscosity. A smooth, alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Moderate carbonation.
Well-modified pale malt, with roasted barley for color. May use some crystal malt for color adjustment. Slight smoke character may be present in some versions, but derives from roasted grains or from the boil. Peated malt is absolutely not traditional.

Educational Material For The Wee Heavy Scottish Ale Style

Did you miss getting the handout from our meeting where we discussed the Wee Heavy Scottish Ale style? Download it now or print it out.

Sample Wee Heavy Scottish Ale Recipe

Our December competition is for the Wee Heavy Scottish Ale style. To help you create your own Wee Heavy Scottish Ale recipe, we’ve included a sample recipe as a starting point for those who aren’t sure where to start. This recipe was featured in the July/August 2017 Zymurgy magazine issue.