The Confederate Celt Brewery

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The recipes below are for brews done with a single boil, rather than a "partigyle mash". (Note: multiple "mashes", rather than a "continuous sparge" may still be used; however, all of the wort is collected in a single boil pot).

Also, it should be noted that some of the hops listed may no longer be available, and will have to be replaced with others. "Promash" will help with the replacement.






































Updated 10/26/08
Welsh Porter
Marris Otter       10 lbs
Special Aromatic   7.5 lbs
Dark Munich        7.5 lbs
Wood Smoked Malt   7.5 lbs
Amber Malt         1.25 lbs
Brown Malt         1.25 Lbs
Chocolate Malt     1.0 lbs
Pale Chocolate Malt 1.0 lbs
Roast Barley       0.5 lbs
120L Crystal       0.5 lbs
Mash for 75 minutes at ~150F. Try for ~14 gallons after a 90 minutes boil. Add 3 quarts molasses and sufficient sugar at the end of the boil to raise the gravity to > 1.100.
Cluster Pellets   6.0   90 minutes   3.0 oz
US Goldings Pellets 4.0  5 minutes   1.0 oz
Use Safbrew S04 or Nottingham yeast.

27 November 2008

Whigamore Ale

This ale is the healthy alternative to demon gin, just as "Whigs" were the healthy alternative to the Jacobite Tories!

  1. Golden Promise Malt       10 lbs
  2. TF Oat Malt                      15 lbs
  3. TF Peat Smoked Malt      2½ lbs
  4. TF Wheat Malt                 5 lbs
  5. MFB Special Aromatic   2½lbs
  6. MFB Dark Munich          2½ lbs
  7. TF Amber                          1¼ lbs
  8. TF Brown                          1¼ lbs

    9. Mash for 75 minutes at ~148-150F. Try for 14 gallons after the boil.

Add enough malt extract for an OG of ~1.100

Use ~ ½ pound of Mugwort and a couple ounces of a bittering hop.

Boil for a total of 90 minutes.

This is loosely based on a recipe several hundred years old. It was a gruit composed largely of oat malt with barley malt and wheat malt in supporting roles.




Presbyter Ale (Updated 11/27/08)

If  Belgian Trappist Monks can make a good ale (and indeed, they do!!!), there's no reason a good Scots-Irish Presbyterian can't also.


Maybe we should ask if there's such a thing as a "Good" Scots-Irish Presbyterian!


Golden Promise Malt    15 lbs

Peated Malt                   2.5 lbs

Special Aromatic           10 lbs

Dark Munich                  10 lbs

Amber Malt                    1.25 lbs

Brown Malt                     1.25 lbs

Mash for 75 minutes at ~150-154F. Try for ~14 gallons after a 90 minute boil. Malt extract or honey should be added at the end of the boil to boost the gravity up to >1.100.

  1. Spice with various brewing herbs such as Heather and Bog Myrtle.
  2. If desired, bitter with some British type hops.
Make sure the fermentation temperature is between 50F and 59F, use S-189 Lager Yeast (yes - try it... it has all the characteristics of a Scottish Ale Yeast!).

11/27/08
Ulster Ale
TF Golden Promise           15 lbs
TF Peat Smoked              2.5 lbs
MFB Special Aromatic     5 lbs
MFB Dark Munich            5 lbs
TF Pale Rye                     10 lbs
Crystal Rye                     1¼ lbs
120L Crystal                   1¼ lbs

Spice the ale using the following gruit herbs:
Elderflower heads, juniper berries, & yarrow.
Add half at 60 minutes and half at flame-off.

Add pale malt extract or honey to obtain an OG of at least 1.100. Do not use molasses or brown sugar, as we're looking for a "reddish" ale.

Depending on the weather, ferment with either S-189 ("cold") or S-04 ("cool").




08/21/09
Ayrshire Ale
Use the following malt bill:
TF Golden Promise Malt   20 lbs
MFB Special Aromatic    10 lbs
MFB Dark Munich          10 lbs

Mash at 152-155F for 75 minutes. Shoot for ~14 gallons.

Spice with Heather tips and Bog Mytle. If desired, bitter with 2 - 4 oz of a British type hop.

Boost the OG using honey to at least 1.100.


Ferment with S-189 or S-04 yeast, depending upon fermentation temperature.

Beach Pirate Pale Ale (a "Super IPA") (Updated 9/6/08)

Marris Otter                     20 lbs

MFB Special Aromatic   10 lbs

MFB Dark Munich         10 lbs

Mash at ~146-148F for 75 minutes. Target for 14 gallons of wort after a 90 minute boil.

Cluster                      90 minutes       10 oz

Fuggles                    20 minutes          2 oz

Goldings                    5 minutes          2 oz

Add sufficient sugar at the end of the boil for an OG of 1.080 - 1.085

Ferment using S04 or Nottingham.  Another couple of options would be dry hopping or trying some toasted oak chips in the secondary.

Note: Many years ago, the coast of Wales was reportedly heavily populated with "beach pirates" who would prey on ships drawn to wreck on their shores.








































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