My plan is as follows: using essentially a Wee Heavy grain bill and yeast, but add some roasted barley to the mix. A traditional Wee Heavy apparently can use Roasted Barley instead of the Chocolate Malt that I used the three times I've made it. The balance will be about 96% Maris Otter (English) malt, with about 2% each Chocolate Malt and Roasted Barley.
So, think reddish brown, with some light sweetness and light roastiness - not roasty like a porter, but roasty like an Irish red.
In addition, I'll be fermenting this beer cool, to try and bring out some smoky notes from the Scottish yeast.
The question I'm struggling with is the hop profile that I want to have in this beer. I want that somewhat heavy Scottish ale flavor and presence, but I want to balance it with a pale ale style hoppiness.
Thanks to my buddy Thomas (and to Black Friday) I've got a number of hops on hand, and it's an issue of trying to figure out the flavor profile I want.
Here's a few of the options I'm considering: