Gaelic Ale
by Highwoods Brewing

 

Brew Date: 10-19-2017

Malts:

1.0 lb.  Golden Light DME

3.0 oz.  Maris Otter

3.0 oz.  Munich 10L

3.0 oz.  Caramel 60L

2.0 oz.  Aromatic

1.0 oz.  Special B

PPG

43 / 43.0

38 / 5.3

35 / 4.9

34 / 4.8

36 / 3.3

31 / 1.4

DP

0

140

40

0

20

0

Deg L

4

4

10

60

19

147

Bill%

78.6

7.5

5.4

3.4

3.4

1.7

Adjuncts: None

Calc OG: 1.059                BE: 75%                DP: 48                SRM: 16                IBUs: 36                TGW: 3.2 lbs.

Hops:

Amount

5.0g

3.0g

3.0g

Time

60

10

5

%Alpha Acid

11.0

5.4

6.3

Calc IBUs

31

3

2

Yeast: Safale US-05

Procedure:

Bring 1.5 gal water to 152F. Steep specialty grains for 30 min, then remove. Bring to boil, then turn off heat, add DME, and bring back to boil, stirring frequently. Add 5g Chinook, boil for 50 min. Add 3g Willamette and flocculant, boil for 5 min. Add 3g Cascade, boil for 5 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.

Hydrometer reading (Original Gravity) = 1.060

Top off volume to one gallon. Pitch yeast. Fit air-lock.

Fermentation:

Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow 2 weeks.

Bottling:

After 2 weeks fermentation, rack to bottling pot. Add coffee tincture-strain grounds with sanitized filter.

Hydrometer reading (Final Gravity) = 1.015                                                                 ABV = (1.060 - 1.015) x 131.25 = 5.9%

Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.

Notes:

Scottish-American hybrid. Very good.