 |
 |
 |
 |
 |
 |
Gaelic Ale (from BYO replicator)
This is based on the Gaelic Ale recipe in 12-02 BYO. It is an American Amber/Scottish Ale crossbreed. I added 1/4# munich because I didn't know what extra special malt was. I alsi upped the bittering hops just a touch because I use hop bags.
| Brewer: | Copper Dog Brewery | Email: | - | |||||
| Beer: | Gaelic Ale (from BYO replicator) | Style: | American Amber Ale | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
|
Bitterness: | 30 IBU | |||||
| OG: | 1.054 | FG: | 1.013 | |||||
| Alcohol: | 5.3% v/v (4.2% w/w) | |||||||
| Water: | Bottled spring water | |||||||
| Grain: | 6 lb. American 2-row 3 lb. American Munich 1 lb. American crystal 40L 8 oz. American crystal 60L |
|||||||
| Mash: | 80% efficiency | |||||||
| Mash at 150 degrees for 60- minutes. Mash out at 168 degrees for 15- minutes. |
||||||||
| Boil: | 90 minutes | SG 1.043 | 7.0 gallons | |||||
| 1 tsp. Irish Moss final 15 minutes. | ||||||||
| Hops: | .75 oz. Chinook (12% AA, 60 min.) .5 oz. Cascade (aroma) .5 oz. Willamette (aroma) |
|||||||
| Yeast: | Pitch 100ml starter of 1056 American Ale yeast | |||||||
| Log: | Brew Date 01-25-03 | |||||||
| Carbonation: | 3/4 cup corn sugar. | |||||||
Recipe posted 01/23/03.