Gaelic Ale Clone 
All Grain Recipe
Submitted By: John21601 (Shared)
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| Brewer: John Massingill | |
| Batch Size: 5.00 gal | Style: American Amber Ale (10B) |
| Boil Size: 6.27 gal | Style Guide: BJCP 2008 |
| Color: 15.7 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 36.1 IBUs | Boil Time: 90 min |
| Est OG: 1.056 (13.8° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Two Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5 lbs 16.00 oz |
Pale Ale Malt 2-Row (Briess) (3.5 SRM) |
Grain |
1 |
| 2 lbs 16.00 oz |
Munich Malt (9.0 SRM) |
Grain |
2 |
| 1 lbs 0.00 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
3 |
| 8.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
4 |
| 4.00 oz |
Special B Malt (180.0 SRM) |
Grain |
5 |
| 0.75 oz |
Chinook [13.0%] - Boil 60 min |
Hops |
6 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
7 |
| 0.75 oz |
Cascade [5.5%] - Steep 5 min |
Hops |
8 |
| 0.75 oz |
Willamette [5.5%] - Steep 5 min |
Hops |
9 |
| 1.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
10 |
Notes
Actual brewery uses California Ale Yeast WLP-001This Recipe Has Not Been Rated
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