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so theres my list of supplies... northern hops, scottish ale yeast, pale ale malt, roasted barley malt, and the peated malt.. im going to make one batch of each malt in a single malt, single hop type ale and taste these in their purest form to understand how the different malts add different...

would a heather ale be a good example of a pre-hops scottish ale? im really thinking about finding a SIMPLE.. basic wee heavy recipe, and work my way from there to make something using more archaic ingredients..., however, most recipes i find use 4-5 different malts, then another 4-5...

well, peated malt, pale ale malt and roasted barley with northern hops and scottish ale yeast would be a nice start to making a wee heavy... maybe i should start with a simple wee heavy recipe as a starting point... then i can experiment with removing the hops for gruit and convert it into a...

well.. im also a bit of a minimalist.. and many of these recipes use like 4-5 different malts, and i know in the middle ages and renaissance periods they didnt use, heck, regionally they didnt have all these malt varieties people are using now... so i guess im going to have to get about a pound...

im looking for some pretty traditional styles of beer, some old recipes of beers made long before the invention of refridgeration.. so preferably pre 1800s if i can find any recipes this old.. im fine drinking my beer warm in a more traditional fashion anyway.. im mostly looking for scottish...