The Confederate Celt Brewery

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These represent ales which might have been brewed by our Ulster Scot (Scotch Irish) pioneers throughout the Southeast USA.






































Updated 11/1/2008
Copperhead Ale
A "Copperhead" was a Northerner who sympathized with the Confederate Cause.
Pale Ale Malt      15 lbs
TF Rye Malt        10 lbs
TF Oat Malt         5 Lbs
MFB Special Aromatic 5 lbs
MFB Dark Munich      5 lbs
Mash for 75 minutes at ~150F. Try for ~14 gallons after a 90 minutes boil. Add enough malt extract or honey at the end of the boil for an OG of at least 1.100.
Cluster Pellets      90 minutes   4.0 oz
US Fuggle Pellets    60 minutes   0.5 oz
US Goldings Pellets   5 minutes   0.5 oz
Use Safbrew S04 or Nottingham yeast.

Note: this ale may also serve as a base for the addition of fruit for the creation of a "Fruit Beer". The Confederate Celt will be making a batch this coming brewing year (November through April) to which a cherry wine base is added. Stay tuned..............




1 November2008

Blockade Runner Stout

Pale Ale Malt                        17.5 lbs

Special Aromatic                 7.5 lbs
Dark Munich                        7.5 lbs

Amber Malt                          1.25  lbs

Brown Malt                           1.25  lbs

Roasted Barley                      1.0  lbs

Pale Chocolate                     2.0 lbs

Chocolate                             2.0 lbs


Mash for 75 minutes at ~148 - 150F. Try for ~14 gallons after a 90 minute boil. Molasses and dark brown sugar should be added at the end of the boil to boost the gravity to ~1.120 to 1.130.

Cluster Pellets  6.0       90 minutes       10 oz

Use Lallemand EC-1118, after rehydrating, to ferment! The Blockade Runner Stout is intended to have a more moderate body than the Argyll Stout, but be "Black, Bitter, & Brutal"! However, the black patent malt has been dropped, as a "roasted" character, rather than a "burnt" character, is desired. If you wish a sharper & more acrid "burnt" note, then replace a pound of the roasted barley with a pound of black patent malt.




1 November 2008

Tennessee Ale

Great for the warm Tennessee summers!

  1. Pale Ale Malt     25 lbs
  2. Wheat Malt         10 lbs
  3. Whole wheat flour   5 lbs

    4. Mash for 75 minutes at ~150F. Try for 14 gallons after the boil. An option is to replace 5 lbs of the wheat malt with 5 pounds of whole wheat flour. Add enough sugar at the end of the boil for an OG of 1.100.

Cluster Pellet Hops       90 minutes    3 oz

US Fuggles Pellets       20 minutes     0.5 oz

Goldings Pellets             5 minutes      1 oz

Boil for a total of 90 minutes.

Being a wheat beer, serve extra cold and add a squeeze of lemon or lime juice. This will be a very refreshing summer drink.

SO-4 or Nottingham yeast would be appropriate for a "clear ale". Yeasts such as S-33 or Windsor would be good if a "cloudy" ale is desired or acceptable. A yeast such as T-58 could be used if a Belgian character is desired.

Note: this is another ale which might also serve well as the base for making a fruit beer. The Confederate Celt will be making a batch this brewing year to which he'll add a couple cans of a peach wine base. Stay tuned......






































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