Michelob Amberbock

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

“Asheville’s First Beer” Highland Brewing, Asheville N 5.5% abv | 12oz bottle Deep amber, balance between malty sweetness and delicate hop bitterness

Sanitize equipment and heat 3.5 gallons of brewing water to strike temperature (approx. 165°F / 74°C) to achieve a mash temperature of 152°F (67°C) once grains are added. If your system loses heat, adjust strike temp accordingly.

Prepare and Heat

Mash: Add crushed Maris Otter, Munich, Crystal 40L, Special B, and Carapils to the mash tun. Stir thoroughly to avoid dough balls and stabilize at 152°F (67°C). Hold this temperature for 60 minutes for full conversion to produce a balanced malty profile with some caramel sweetness and body.

Mash out: Raise temperature to 168°F (76°C) and hold 10 minutes to stop enzymatic activity (optional).

Vorlauf until wort runs clear, then begin lautering and sparge with 3.0 gallons of 168°F (76°C) water to collect approximately 6.0–6.5 gallons of wort in the kettle (pre-boil volume). Aim for an original gravity around 1.052–1.056 to target final ABV ≈5.5% after fermentation and attenuation.

Bring wort to a vigorous boil and start a 60-minute timed boil once boiling is reached.

Boil Schedule

At 60 minutes remaining (start of boil): Add 1.0 oz East Kent Goldings (bittering). This will provide a moderate, gentle bitterness supporting malt sweetness.

At 15 minutes remaining: Add Irish moss or Whirlfloc (1 tsp) to aid clarity, and add 0.5 oz Fuggle or Willamette for flavor.

At 5 minutes remaining: Add the 0.25 oz optional floral Goldings (or remaining aroma hops) to preserve delicate hop aroma without overt bitterness.

End of boil (flameout): Optionally whirlpool/steep hops for 10 minutes for extra aroma, then chill wort quickly.

Chill wort rapidly to 66°F (19°C). While chilling, aerate the wort well (shake kettle, use oxygenation, or vigorous splashing) to provide yeast with oxygen for healthy fermentation.

Optional: Add a crushed Campden tablet to wort if using chlorinated water. Wait 10–15 minutes off heat before pitching if used.

Pitch yeast: Rehydrate or pitch the packet of English ale yeast (Wyeast 1968, White Labs WLP002, or Safale S-04) at 66°F (19°C). If using a liquid yeast, consider making a starter for best performance.

Primary fermentation: Maintain fermentation temperature 66–68°F (19–20°C) for 5–7 days until vigorous fermentation subsides (airlock activity slows).

Secondary (conditioning): Rack to a secondary vessel or leave in primary and allow to condition at 60–65°F (15–18°C) for an additional 7–10 days to clear and mature flavors, developing the smooth, malt-forward profile of a Highland-style ale.

Measure final gravity. Expect FG around 1.012–1.014 (attenuation typical for English ale yeast). This should yield about 5.3–5.7% ABV depending on starting gravity and attenuation.

Prepare priming sugar: Dissolve 3 oz corn sugar in 8 oz (1 cup) boiling water, cool, and add to bottling bucket.

Rack beer into bottling bucket on top of priming solution, gently mix to evenly distribute without aeration. Bottle into sanitized 12 oz bottles and cap.

Bottle conditioning: Store bottles at 68–72°F (20–22°C) for 10–14 days to carbonate, then condition for additional 1–2 weeks at cooler temps (50–55°F / 10–13°C) if possible for flavor smoothing.

Chill and serve: Chill bottles to 45–50°F (7–10°C). Pour carefully into a pint glass to show off deep amber color, leaving sediment behind. Expect a balanced malt sweetness with delicate hop bitterness and a pleasant English ale character similar to the described 'Gaelic Ale.'

Maris Otter pale malt (crushed)

Munich malt (20L)

Crystal / Caramel 40L

Special B or Dark Crystal (for deeper amber & slight dried-fruit)

Carapils/Dextrine (for head retention)

East Kent Goldings whole or pellet (bittering/aroma)

Fuggle or Willamette (late flavor/aroma)

Optional floral/highland hop (e.g., Golding hop addition)

English ale yeast (e.g., Wyeast 1968 or Safale S-04)

Irish moss or Whirlfloc (fining - optional)

Water (brewing)

Priming sugar (corn sugar) for bottling

Campden tablet (optional, for chlorine)

Sparge water

Gaelic Ale

Cage-free eggs* scrambled with local pork sausage, shiitake mushrooms, glazed sweet potatoes, chopped applewood-smoked bacon, and fresh green onion. No substitutions

Yam Scram ®* (GF)

King Daddy’s Chicken® breast, Belgian waffle, powdered sugar

Chicken and Waffles (GF)

King Daddy’s Chicken® breast, Belgian waffle, hot honey (local honey + habanero hot sauce), powdered sugar, pickles.

Hot Honey Chicken and Waffle (GF)

Fresh seasonal berries, chocolate chips, chocolate syrup, powdered sugar, whipped cream.

Berry Delight

King Daddy’s Chicken® breast, 2 pancakes, powdered sugar

Chicken and Pancake (GF)

Hickory-smoked pulled pork, pit-cooked at Brookwood Farms in Siler City, NC. Served over 2 pancakes with house-made BBQ sauce, ginger coleslaw, and fresh green onions.

Siler City BBQ and Waffle (GF)

Make Gaelic Ale Recipe in just 21h . “Asheville’s First Beer” Highland Brewing, Asheville N 5.5% abv | 12oz bottle Deep amber, balance between malty sweetness and delicate hop bitterness

Gaelic Ale Recipe

Descriptors

Tasting Notes

Food Pairings

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