recipes

The Claypool Nano-Brewery

Batch 2 - Summer Stout

Ingredients (2.5 gallons)

3.3 lbs. John Bull Dark Malt Extract
0.25 lb. Light Dried Malt Extract
0.25 lb. Crystal Malt (cracked)
0.25 lb. Chocolate Malt
0.125 lb. Roasted Barley
1 oz. Fuggles Hops Pellets (2.6A) boiling
0.25 oz. Hallertau Hops Pellets (3.8A) boiling
0.25 oz. Cascade Hops Pellets (5.5A) finishing
1 pkg. Munton & Fison Yeast (dried) 7 gr.
1 tsp Irish Moss
2.5 gallons

Estimated HBU's - 4 (1.6 per gallon)

O.G.: 1.046
F.G.: 1.020

Grain mix to 1 gallon of water until boiling.
Add extracts and boiling hops at boil for 55 minutes.
Add Irish Moss at 40 minutes.
Add finishing hops at 45 minutes.
At 55 minutes cool and add to 1.5 gallons chilled water in fermenter.
Pitched yeast at 72 degrees.

Brew Date: 09/18/93

Fermented 11 days

Bottle Date: 09/28/93