recipes
The Claypool Nano-Brewery
Batch 14 - Extreme Steam Beer
Ingredients (5 gallons)
6.6 lbs. Munton & Fison Light Malt Extract
0.25 lb. Toasted Crushed Pale Ale Barley Malt
0.5 lb. Crushed Crystal Malt
1.75 oz. No. Brewer Hops Pellets (6.8A) boiling
0.5 oz. Williamette Hops Pellets (4.5A) finishing
1 pkg. Wyeast #2112 California 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.: 1.040
F.G.: 1.008
Toast Pale Ale barley malt for 10 minutes at 350.
Grain mix to 2 gallons filtered tap water until boiling.
Add extracts and boiling hops at boil for 45 minutes.
Add Irish Moss at 30 minutes.
Add finishing hops at 43 minutes.
At 45 minutes cool and add to 3 gallons chilled distilled water in fermenter.
Pitched yeast at 70 degrees.
Brew Date: 01/09/94
Fermented 14 days - Temp dropped to 50 during power out on 1/19.
Bottle Date: 01/23/94