Also known as Wee Heavy
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.
 
Highly Recommended to use Pure 02 for oxygenation and redose o2 12-18hrs after pitch of yeast.
 
5 Gallon Extract Recipe Kit
This kit includes:
Malt, Hops and Yeast
Muslin bag for steeping grain
Nutrient and Whirfloc if required