Style: Wee Heavy
All StylesStyle Profile based on 197 recipes
BU:GU
0.29
Hops
3.5 g/L
Mash pH
5.50
Description
Rich, malty, dextrinous, and usually caramel-sweet, these beers can give an impression that is suggestive of a dessert. Complex secondary malt and alcohol flavors prevent a one-dimensional quality. Strength and maltiness can vary, but should not be cloying or syrupy. History: More related to historical brews than modern lower-strength Scottish ales, these beers have their roots in the strong ales of the 1700s and 1800s, although formulations and methods have changed. A premium product, often produced for export. Modern versions have lower starting and finishing gravities than their historical ancestors. Style Comparison: Somewhat similar to an English Barleywine.
Examples: Belhaven Wee Heavy, Gordon Highland Scotch Ale, Inveralmond Blackfriar, McEwan's Scotch Ale, Orkney Skull Splitter, Traquair House Ale
Typical Grain Bill
- 74%
- 12%
- 9%
% of total grain weight across all recipes · sums to ~100%
Common Additions
- 95%
- 80%
- 63%
- 59%
% of Wee Heavy recipes using each malt category (addition % in brackets)
Hop Usage by Addition Type
g/L · median with IQR range
Common Hops
- 45%
- 19%
- 8%
- 6%
- 5%
- 5%
- 4%
- 3%
- 3%
- 3%
% of Wee Heavy recipes using each hop
Common Fermentables
- 14%
- 13%
- 11%
- 9%
- 7%
- 7%
- 7%
- 6%
- 5%
- 5%
Colour = malt category · bar = % of recipes
Common Yeasts
- 19%
- 15%
- 8%
- 6%
- 4%
- 4%
- 3%
- 3%
% of Wee Heavy recipes using each strain
Typical Water Profile
median across recipes with a declared water profile
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.