recipes

The Claypool Nano-Brewery

Batch 7 - Oktoberfest

Ingredients (5 gallons)

3.3 lbs. Bierkeller Light Malt Extract
2 lbs. Amber Dried Extract
0.5 lb. Light Dried Extract
0.5 lb. Crushed Toasted Klages Malt
0.5 lb. Crystal Malt
0.125 lb. Chocolate Malt
1 oz. No. Brewer Hops Pellets (6.8A) boiling
1 oz. Hallertau Hops Pellets (3.8A) boiling
0.5 oz. Tettnang Hops Pellets (3.8A) flavor
0.5 oz. Hallertau Hops Pellets (3.8A) finishing
1 pkg. Wyeast #1007 German Ale liquid yeast
1 tsp Irish Moss
2 gallons Filtered tap water
3 gallons Distilled water

Estimated HBU's - 12 (2.4 per gallon)

O.G.: 1.044
F.G.: 1.016

Toast Klages for 10 minutes at 350. Crush.
Grain mix to 2 gallons of filtered tap water until boiling.
Add extracts and boiling hops at boil for 60 minutes.
Add flavor hops at 30 minutes.
Add Irish Moss at 45 minutes.
Add finishing hops at 55 minutes.
At 60 minutes cool and add to 3 gallons chilled distilled water in fermenter.
Pitched yeast at 68 degrees.

Brew Date: 10/21/93

Fermented 15 days

Bottle Date: 11/05/93