So I'm trying to clone Highland brewing's Gaelic Ale. My first attempt was great but not as close to the original as I'd like. It was a bit more bitter and had less of a hop flavor which is decidedly grapefruit in the original. I'm thinking to get it closer I'd reduce my Sulfate to around 100 and chloride to around 50. Then reducing my hop bitterness slightly and dry hop a 1/4 ounce of cascade.
Any suggestions are greatly appreciated.
This was my water profile and recipe:
ca: 135
mg: 16
na: 2.6
Chloride: 83
Sulfate: 154
Alk: 117
RA: 11
2.5 gallon batch:
3 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 55.3 %
1 lbs 6.1 oz Munich 10L (Briess) (10.0 SRM) Grain 25.5 %
9.5 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 11.0 %
4.8 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 5.5 %
2.4 oz Extra Special (Briess) (130.0 SRM)
35 IBU
First wort hops:
0.08 oz Chinook [11.60 %] - First Wort 90.0 min Hop 7.9 IBUs
Boil hops:
0.23 oz Chinook [11.60 %] - Boil 60.0 min Hop 18.8 IBUs
Steeped Hops
0.21 oz Cascade [7.10 %] - Steep/Whirlpool 10.0 min Hop 1.9 IBUs
0.21 oz Willamette [5.30 %] - Steep/Whirlpool 10.0 min Hop 1.4 IBUs