histo320
Well-Known Member
Recently made a Gaelic Ale clone, but added some of my own ingredients.
1 lb 45L Crystal
1 lb. Munich Malt
6 lb. Amber Malt Extract
1 lb. Amber DME
1 oz Zues (60 min)
1 oz Centennial (leaves) (aroma)
1 oz Willamette (30 min)
.8 oz Brown Sugar
5 shakes of Cinnamon at middle of boil (not sure of measurement)
White Labs California Ale
Steeped for 35 minutes, Boiled for 60 minutes
SG-1.060 @ 70 F
Basically added Brown Sugar to give a sweeter flavor since Zeus might be a little over bearing.
Added cinnamon becuase, well just wanted to see what it did.
Plan to move to secondary Thanksgiving Day, ferment 1 more week, and bottle with 3/4 cup of priming sugar.
1 lb 45L Crystal
1 lb. Munich Malt
6 lb. Amber Malt Extract
1 lb. Amber DME
1 oz Zues (60 min)
1 oz Centennial (leaves) (aroma)
1 oz Willamette (30 min)
.8 oz Brown Sugar
5 shakes of Cinnamon at middle of boil (not sure of measurement)
White Labs California Ale
Steeped for 35 minutes, Boiled for 60 minutes
SG-1.060 @ 70 F
Basically added Brown Sugar to give a sweeter flavor since Zeus might be a little over bearing.
Added cinnamon becuase, well just wanted to see what it did.
Plan to move to secondary Thanksgiving Day, ferment 1 more week, and bottle with 3/4 cup of priming sugar.