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Old 05-01-2006, 04:19 AM   #1
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Default Highland Brewing Gaelic Ale

Look what I found!

December 2002 BYO Magazine:

Quote:

"Gaelic Ale is a crossbreed of Scottish ale and American amber. It has the higher original gravity and intense maltiness of a Scottish ale, but the higher hop bittering level of a typical American amber. The yeast ferments to a low final gravity to bring the malt flavor into balance. Briess malts and American hops make this beer truly American."

Highland Gaelic Ale clone (5 gal/19 l)
OG = 1.056, FG = 1.013, IBUs = 30-32, ABV = 5.6%

3.3 lbs Briess light liquid malt extract
2 lbs Briess light dry malt extract
1.5 lbs Briess Munich malt (10L)
0.5 lb Briess crystal 60L
1 lb Briess crystal 40L
0.25 lb Briess Extra Special malt

8 AAU Chinook bittering hops (0.75 oz of 12.0% alpha)
2.5 AAU Willamette aroma hops (0.5 oz of 5.0% alpha)
2.9 AAU Cascade aroma hops (0.5 oz of 5.8% alpha)

1 tsp Irish moss
White Labs WLP001 California Ale -or- Wyeast 1056 American Ale
0.75 cups corn sugar (priming)

Steep the crushed specialty malts in 3 gal of water at 150F for 30 min. Remove grains from wort. Add malt syrup, dry malt extract, and bring to a boil. Add Chinook bittering hops, Irish moss, and boil for 60 min. Add Willamette and Cascade aroma hops at the end of the boil, and let steep for two min. When done boiling, strain out the hops, add the wort to 2 gal of cool water in a sanitary fermenter, and top off with cool water to 5.5 gal. Cool the wort to 80F, heavily aerate the beer, and pitch your yeast. Allow the beer to cool over the next few hours to 64-66F, and hold at these cooler temperatures until the yeast has fermented completely. Bottle your beer, and age for two to three weeks.

All-grain: Replace the light LME and DME with 6.0 lbs Briess pale malt and increase the Munich malt to 2.75 lbs. Mash all grains at 150F for 60 min to achieve high fermentability. Collect enough wort to boil for 90 min and have a 5.5 gal yield. Lower the amount of the Chinook bittering hops to 0.6 oz to account for higher alpha acid extraction of a full boil.
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Old 05-01-2006, 04:22 AM   #2
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sweet! I don't normally do clone brews, but I think I might have to this time.

Thanks, Dude!

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Old 05-01-2006, 04:23 AM   #3
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Yum...

Thanks Dude!


Ize

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Old 05-01-2006, 04:27 AM   #4
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Quote:
0.25 lb Briess Extra Special malt
I have never even heard of this and I'm sure my LHBS doesn't carry it. I'll probably have to mail order it.
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Old 05-01-2006, 04:28 AM   #5
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I'm going to goof around with the recipe a bit I think. I'm at least going to change the yeast to the one we used in the IHA batch. The scottish ale yeast. I do enough stuff with 1056 to know that would be too boring for a brew like this. I was really surprised at that yeast selection.

Another surprise...chinook? I love Chinook hops and I didn't detect that yesterday at all. Either I had severe palate degeneration or I was really buzzed good. I thought it was way too smooth for Chinook.

I like it though. I wanna do something like this.

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Old 05-01-2006, 04:29 AM   #6
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Quote:
Originally Posted by Walker-san
I have never even heard of this and I'm sure my LHBS doesn't carry it. I'll probably have to mail order it.
I also searched that....What I've found so far is that it might be hard to get--but it can be substituted with Special B. Sounds reasonable.
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Old 05-01-2006, 04:39 AM   #7
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Quote:
Originally Posted by Dude
it can be substituted with Special B. Sounds reasonable.
Sweet. I have 3/4 lb of Special B in the freezer right now.

As a matter of fact, the only thing I do NOT have on hand already is the Munich.

As for the hop selection, Dude... go to their website: www.highlandbrewing.com. They list their hop varieties right there, and the three in the BYO mag are the exact ones. They also list the I BUs @ 32, so you should be able to get all of that pretty accurately.

As for the yeast choice... I used scottish ale yeast in my 80/-, and I think you are right that this recipe needs that instead of the clean taste of 1056.

Ah crap... I don't have that yeast either... BUT I was planning to do my 80/- as my next batch, so I was going to get the yeast next weekend anyway.

I think I'll drop this one in the pipeline next and follow it with my 80/-.

GAELIC BREWDATE: 5/7

-walker
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Old 05-01-2006, 01:31 PM   #8
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Thanks Dude,

That made working on such a beer much easier

Kai

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Old 05-01-2006, 01:36 PM   #9
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Mmmm...beer...

Looks like a winner. Group brew?

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Old 05-01-2006, 02:04 PM   #10
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Quote:
Originally Posted by Baron von BeeGee
Mmmm...beer...

Looks like a winner. Group brew?
This might be a good reason to have a GRABASS Saturday brew session, Billy.
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