Duvel BA Hagedis

Strong Scottish Ale also known as “Wee Heavy” – these beers were not typically aged in whiskey barrels, so there is the “new world” twist. The other twist that perfectly weaves this story together is that we formulated a very classic Wee Heavy recipe but fermented it with the Duvel yeast. As used Pale Malt, Carmel Malt and Roast Barley in the Grain bill and Styrian Golden hops.
Maturation:
It’s a little difficult to know the final ABV with pinpoint accuracy since we don’t know exactly how much alcohol we will soak up from the bourbon barrels, that said, we typically see between 2-3% increase. We went into the barrels at 8.05% ABV and my best guess is that we will come out at 10.0%. We will be ageing the beer in Willett – Sour Mash Bourbon Whiskey barrels between 5-6 months. We are looking for a mellow barrel presence that doesn’t overwhelm the malty brew. One of the inspirations for the recipe was https://www.traquair.co.uk/brewery/ Traquair House Ale which is a famous bench mark Scottish Ale that is fermented in wooden fermenters.