Look what I found!
December 2002 BYO Magazine:
December 2002 BYO Magazine:
"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.
