September 30, 2011

Now on Tap - Wee Willy Scotch Ale

Scotch ales are strong ales also known as "wee heavy." In the 19th century Scotland, they'd also be known as 160/-, a nomenclature based on the now obsolete shilling currency. Scotch ales traditionally go through a long boil in the kettle for a caramelization of the wort. This produces a deep copper to brown colored brew. Compared to Scottish ales, they'll be sweeter and fuller-bodied, and higher in alcohol, with a much more pronounced malty caramel and roasted malt flavor. Our Wee Willy Scotch Ale uses peated malt in the mash. A smoky & peaty malt flavor is the result – kind of briney or sea-salty. Hopping is low but malt flavor and body is pronounced. Beer lovers - or Scotch whisky lovers - will really enjoy this 2010 GABF silver medal winning robust & smoky strong ale!
Brewers’ specs:

Malt: 55% Pale, 15% Carapils, 10%Vienna, 5% Munich, 5% biscuit, 5% wheat, 3.5% peated & 1.5% roasted
Hops are a blend of English Goldings and Fuggle, American Willamette and German Spalt

Fermented with McCoy's house ale yeast; cellared 2 months

OG: 20.2 Plato 8.3% ABV

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