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