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Gaelic Ale

Gaelic Ale

American Amber Ale : All Grain : 5.5 gal

Yeahman

Brewing for BOB!

October 15, 2012 at 01:12pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 8 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 lbs Crystal Malt 40°L

    Crystal Malt 40°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 1 lbs Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • 2.75 lbs Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • .25 lbs Extra Dark Crystal; Pauls Malt

    Extra Dark Crystal; Pauls Malt

    Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high temperature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, including Light, Medium, Dark, and Extra Dark Crystal. Typically, Crystal Malts are used in brewing to add both color and sweetness.

  • .75 oz Chinook - 12.0 AA% pellets; boiled 60 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • .5 oz Willamette - 5.0 AA% pellets; boiled 15 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • .5 oz Cascade - 5.8 AA% pellets; boiled 1 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 tsp Irish Moss - 15min (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • WYeast 1056 American Ale™

    WYeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Style (BJCP)

Category: 10 - American Ale

Subcategory: B - American Amber Ale

Range for this Style
Original Gravity: 1.056 1.045 - 1.060
Terminal Gravity: 1.013 1.010 - 1.015
Color: 16.3 SRM 10 - 17
Alcohol: 5.7% ABV 4.50% - 6.00%
Bitterness: 44.4 IBU 25.00 - 40.00

Discussion

mattharms

how was it

2013-06-25 7:55pm

Would. You do anything different

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