It’s really all about the malt, As long as you let the yeast play a subdued role, which you will with a low ferment temp, it will work.
Fred
It’s funny how you say it’s all about the malt…while I’ve heard others say it’s all about the yeast. I believe it’s the malt that is at center stage.
My cellar is right at 60F…do you think that’s okay?
ok its the Malt and the Yeast - happy now!!! 
And where are the HOPS!!!
Side stage. ;D
and don’t forget the water now. ;D
I’m not a style Nazi by any means, but I just can’t imagine using something as neutral as Nottingham in a Scottish Wee Heavy. EVERY beer has a malt profile. Lots of beers use the same malt bill with different yeasts to get an entirely different result. It’s the yeast that ultimately defines a beer . . IMHO (and in the not so HO of others) ;D
Well I finally made the Wee Heavy yesterday. Overall it turned out to be a great brewday. I made a 3.5L starter using one tube of WLP028. I decanted most of the wort and pitched the slurry at 54F.
This was for a 5.5 gallon batch with an OG=1.082. I took 1 gallon of the first runnings and boiled it down to a pint then added it back into the kettle. I boiled for two hours and chilled to 54F. It’s fermenting in my cellar @ 60F. This one should be ready for the NHC.
The airlock was bubbling early this am. 8)
That sounds great. What was your hop bill on this? My wee heavy is the first beer I’ve ever even considered entering into a competition, and I’m glad I brewed 10 gallons, the first 5 is almost gone.
good job blue - let us know how it turns out!
OK…hops.
1/2 oz Northern Brewer @ 60
1/2 oz Northern Brewer @ 40
1/2 oz EKG @ 30