Recipe Type: All Grain
Yeast: WLP028
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.066
Final Gravity: 1.020
IBU: 29
Boiling Time (Minutes): 90
Color: 16
Primary Fermentation (# of Days & Temp): 28 Days at 62
Additional Fermentation: A month in the cellar
Tasting Notes: Awesome multi-grain malty nutty smooth and balanced.

This recipe is loosely based on Jamil's Scottish 80/- in Brewing Classic Styles. I bumped it up with some Munich and flaked oats, but it's not as big as a wee heavy would be. Hence the name.

10 lbs. Maris Otter
1 lb. Caramel/Crystal 10L
8 oz. Munich Malt
8 oz. Honey Malt
8 oz Flaked Oats (Quaker, toasted at 350 for 20 minutes or so)
4 oz. Caramel/Crystal 120L
4 oz. Pale Chocolate Malt

1 oz. Horizon 8.0% AA 60 minutes
0.5 oz. EKG 7.2% AA 60 minutes
Irish moss and yeast nutrient if you wish

Single infusion mash at 154 degrees.
I ran off a gallon after 60 minutes, and boiled it down for another 30. Then collected the rest of the runnings.

Bottled with 7 oz. DME = 2 volumes of CO2. After 3 weeks at room temperature, I cellared it for a month.

This beer came out great. I've made some wonderful beers based on recipes from this site: Yooper's Hopped-Up Amber, Deception Cream Stout, King Brian's Caramel Amber, and others. Personally, I can't pick a favorite, I love them all. But friends and family like the Scottish more than anything else.

If you decide to give it a try, let me know how it turns out!