recipes

The Claypool Nano-Brewery

Batch 10 - Wimp Ale

Ingredients (5 gallons)

3.3 lbs. Munton & Fison Extra Light Malt Extract
1 lbs. Light Dried Extract
0.25 lb. Pale Ale Malt (crushed)
1 oz. Williamette Hops Pellets (4.5A) boiling
0.25 oz. Fuggles Hops Pellets (4.1A) finishing
1 tsp Irish Moss
1 pkg. Wyeast #1056 Chico Ale liquid yeast
2 gallons Filtered tap water
3 gallons Distilled water

Estimated HBU's - 4.5 (0.9 per gallon)

O.G.: 1.036
F.G.: 1.006

Grain mix to 2 gallons of filtered tap water boiling.
Add extracts and boiling hops at boil for 60 minutes.
Add Irish Moss at 45 minutes.
Add finishing hops at 58 minutes.
At 60 minutes cool and add to 3 gallons chilled distilled water in fermenter.
Pitched yeast at 74 degrees.

Brew Date: 11/12/93

Fermented 7 days

Bottle Date: 11/19/93