Celtic Cross

This 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’

Irish 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

Measured 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.