recipes

The Claypool Nano-Brewery

Batch 5 - Sharp Spiced Porter

Ingredients (2.5 gallons)

3.3 lbs. Munton & Fison Amber Malt Extract
0.5 lb. Amber Dried Malt Extract
0.5 lb. Black Patent Malt
1 oz. No. Brewer Hops Pellets (6.8A) boiling
0.25 oz. Tettanger Hops Pellets (3.8A) finishing
1 pkg. Munton & Fison Yeast (dried) 7 gr.
1 tsp Gypsum
0.5 tsp Irish Moss
1 tsp Ground cinnamon
2.5 gallons Filtered tap water

Estimated HBU's - 7 (2.8 per gallon)

O.G.: 1.050
F.G.: 1.020

Grain mix to 1 gallon of water until boiling.
Add extracts, gypsum, and boiling hops at boil for 45 minutes.
Add Irish Moss at 30 minutes.
Add Ground cinnamon at 35 minutes.
Add finishing hops at 43 minutes.
At 45 minutes cool and add to 1.5 gallons chilled water in fermenter.
Pitched yeast at 74 degrees.

Brew Date: 10/03/93

Fermented 12 days

Bottle Date: 10/15/93