Questions on my plans for a scottish ale

[william_shakes_beer]

I'm planning my next batch to be a scottish ale.

Q1. I have in my library WLp 550, Nottingham, and WLp 300 My LHBW carries mainly white labs, and their website does not list a scottish ale yeast. Am I better representing the scottish ale style by using one of the strains I already have or is one of the other white labs strains more suited to my purpose?

Q2. I have read Brewing Classic styles and Designing great beers, so I understand the nomenclature of 60/-, 70/- 80/- and 120/-. Have read on the forums about a wee heavy. Is that another name for one of the above or another recipie altogether?

I have an AG recipie from another thread that I plan on using.

 

[COLObrewer]

WLP028 (Edinburgh ale) is white labs version of wyeast 1728 (Scottish Ale), both originated from an excellent source (McEwans brew).

As to your second question: It depends who you ask, you can use the BJCP guidelines http://www.bjcp.org/styles04/

and/or the GABF guidelines https://www.homebrewtalk.com/wiki/index.php/Beer_styles#The_BJCP_and_GABF_Beer_Style_Guidelines
to investigate the differences between wee heavy, 90/ and strong scotch ale, if any.

 

[heckels]

According to bjcp, anything over an 80 is a strong scotch ale. With that said, a wee heavy is another term for scotch ale.

 

[Pappers_]

I've used wee heavy interchangeably with strong scotch ale.

 

[thyirishmen]

just brewed a 80/- with scottish ale yeast

 

[william_shakes_beer]

just brewed a 80/- with scottish ale yeast

I have found 2 recipie approaches to this style. One uses kettle caramalization,the other uses specialty grains (No, not smoked malt, let's not start that arguement) Which way did your recipie go?

 

[stjackson]

I'm planning my next batch to be a scottish ale.

Q1. I have in my library WLp 550, Nottingham, and WLp 300 My LHBW carries mainly white labs, and their website does not list a scottish ale yeast. Am I better representing the scottish ale style by using one of the strains I already have or is one of the other white labs strains more suited to my purpose?

Q2. I have read Brewing Classic styles and Designing great beers, so I understand the nomenclature of 60/-, 70/- 80/- and 120/-. Have read on the forums about a wee heavy. Is that another name for one of the above or another recipie altogether?

I have an AG recipie from another thread that I plan on using.

In Brewing Classic Styles, he recommends using WLP001; you could try that one out as well.

 

[william_shakes_beer]

Did this last weekend. Got to use my brand new refractometer. BIAB PM, and was able to read the SG into the kettle, allow for topoff and pop the right amount of DME in preboil to hit fermenter gravity dead nuts on. How did that happen???