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Highland Gaelic Ale Clone

Highland Gaelic Ale Clone

Scottish Export 80/- • All Grain • 5.0 gal

Azorean Brewer

GREAT Scot's ... Highland Brewery is in Asheville NC.

May 24, 2003 pm 03:04pm

3.0/5.0 1 rating

Ingredients (All Grain, 5.0 gal)

  • 6 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 3 lbs Munich Malt

    Munich Malt

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

  • 1 lbs Crystal Malt 40°L

    Crystal Malt 40°L

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

  • .5 lbs Crystal Malt 60°L

    Crystal Malt 60°L

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

  • .25 lbs Belgian Special B

    Belgian Special B

  • .5 oz Chinook - 10.8 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.

  • .75 oz Willamette - 5.0 AA% pellets; boiled 1 min

    Willamette

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

  • .75 oz Cascade - 5.5 AA% pellets; boiled 1 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 tsp Irish Moss for 60 mins. - (omitted from calculations)

    Irish Moss for 60 mins.

  • White Labs WLP005 British Ale

    White Labs WLP005 British Ale

    This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.

Notes

This is a very malty batch. The recipe in Brew your own magazine calls for mashing with 3 gallons of water, and achieve a mash temp of 155F for 90 minutes and mash out at 170F.

Style (BJCP)

Category: 9 - Scottish and Irish Ale

Subcategory: C - Scottish Export 80/-

Range for this Style
Original Gravity: 1.050 1.040 - 1.054
Terminal Gravity: 1.014 1.010 - 1.016
Color: 17.4 SRM 9 - 17
Alcohol: 4.8% ABV 3.9% - 5%
Bitterness: 28.7 IBU 15 - 30

Discussion

Azorean Brewer

This turned out great

2003-09-12 8:19am

Wow, talk about hitting the nail on the head. This is EXACTLY like the store bought Highland Gaelic Ale ... Excellent reproduction. If you're into Scottish Ales you have got to make this recipe.

Azorean Brewer

Third time around

2004-05-19 12:52pm

I have made this three times now with great consistant results, truly an outstanding ale. Highly recommended.

Legman

Yeast Suggestion

2009-02-09 7:03am

I live in the Asheville area and have been to the Highlands brewery. They exclusively use California Ale yeast in all of their beers. This may make this clone even closer to what you are trying to achieve. The hops are consistent to what they use.

chandlervdw

Was it me or the recipe?

2009-11-09 2:44pm

Ok, I gave this one a shot and it didn't turn out so great. Unfortunately, at one point the beer was fermenting at 70°F so I got a lot of nasty rubbing-alcohol flavors and some off, fruity aromas. Blech. I also never let it condition any before force-carbonation so that may have also contributed. I'm fairly new to homebrewing so I can't blame the recipe with all my mistakes - BUT - this one did taste a little "watery" for me. Maybe I didn't quite mash properly... I also didn't mash for 90 mins because there were no Pilsner malts. That may have contributed as well. I mashed with about 3.5 gallons of water, too, instead of the 3 that the brewers' notes called for. Man, maybe I really botched this up myself....haha Anyways, I hope to try it again someday. Azorean looks like he's got some legit recipes so don't let this review throw you off. I'd love to be shot down by more people who have brewed it.

Yeahman

Brewing this tonight 10/18/12

2012-10-18 8:32am

I am going to brew this for a friend of mine tonight. We went to the brewery on a bus tour or Asheville with our beer club and he loved it. Anything I should know that woule help? I will be fermenting it in my basement which is sitting around 64 degrees right now. I may also dry hop it.

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