Celtic Ale
Classification:
celtic ale, Grant's Celtic Ale, all-grain
Source: Rob Bradley (bradley@adx.adelphi.edu),
HBD Issue #1098, 3/16/93
This recipe is made using spent grains from a
batch of Strong Ale.
If I do say so myself, this is a _great_ low alcohol beer.
It was ready to drink after about 5 days. It's 4 weeks in
the bottle today and there's hardly any left :-)
Fred Eckhardt, in The Essentials of Beer Style, lists Grant's
Celtic Ale at
OG 1034, FG 1008, IBU 38.
Ingredients:
- Spent grains from strong ale
- 5 oz Chocolate malt
- 19 oz Light dry malt extract
- 1 oz Bullion pellets 60 minute boil - unknown alpha acid
- 1/2 oz Willamette whole hops 10 minute boil - 4.2% alpha acid
- 1/2 oz Willamette whole hops 10 minute boil - 4.2% alpha acid
- 1/2 t. Irish moss 10 minute boil
- Wyeast 1056, second generation, half of a one-quart starter
Procedure:
Steep chocolate malt in 1 pint water. Add to mash tun after
draining first runnings for the strong ale. Add 2.5 gallons water
at 172F to mash tun and let settle 15 minutes. Sparge as usual
with water at 172F to collect 4.5 gallons. Add dry malt extract
and sufficient water to boiling kettle.
Single-stage fermentation: 9 days.
Bottled with 5/8 cup corn sugar. Final gravity: 1011.
Specifics:
- O.G.: 1.035
- Bitterness: 24-37 IBU
- Primary Ferment: 9 days:
- F.G.: 1.011