Celtic Cross

IMG_2093This beer is a cross of my Scottish and Irish ales. The grain bills for each are similar, the distinction in the Scottish being a wee bit of peat. The Irish ale yeast has essentially become my house strain.

  • 10 gallons
  • Brewed September 5, 2015
  • Brewer- Tom
  • Location- Farm

Scottish Grain Bill-

  • 18#Maris Otter
  • 1# Munich malt
  • 6 oz Special B
  • 6 oz roasted barley
  • 4 oz peated malt
  • 2 oz 120L crystal

British Hop Bill-

  • 3 oz Fuggle 60’

IMG_2101Irish Yeast-

  • Wyeast 1084 Irish Ale

STL Water-

  • 17 gallons of STL County tap
    • 7 g for mash
    • 3 g bump for mash out
    • 7 g for sparge
  • A wee bit of phosphoric acid and Camden tablet

Brew Schedule-

  • Single infusion @ 155F for 90’

Calculated Stats-

  • Original Gravity = 1.057
  • Final Gravity = 1.015
  • ABV = 5
  • IBU = 20

IMG_2113Measured Stats-

  • Original Gravity = 1.064

Fermentation-

  • 2 weeks in primary
  • Gravity – 1.010

6 months later-

This beer has been fantastic. It may be the best beer I brewed in 2015. Great flavor, dry and a touch smokey with the peat. I kept one keg at the farm and 6 months later this beer is still incredible.

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