recipes

The Claypool Nano-Brewery

Batch 15 - Ole Butt Kicker Barley Wine

Ingredients (2.5 gallons)

3.3 lbs. Munton & Fison Light Malt Extract
3 lbs. Laaglander Light Dried Extract
0.5 lb. Crushed Crystal Malt
2 oz. Chinook (11.5A) boiling
1 pkg. Wyeast #1214 Belgian Ale liquid yeast
1 pkg. Red Star Pasteur Champagne dried yeast (7 gr.)
1 tsp Irish Moss
1.5 gallons Filtered tap water
1 gallons Distilled water

Estimated HBU's - 23 (9.2 per gallon)

O.G.: 1.097
F.G.: 1.032

Grain mix to 1.5 gallons filtered tap water until boiling.
Add extracts and boiling hops at boil for 60 minutes.
Add Irish Moss at 45 minutes.
At 60 minutes cool and add to 1 gallons chilled distilled water in fermenter.
Pitched Belgian Ale yeast at 76 degrees.

Brew Date: 01/25/94

Fermented 11 days
Fermented at 60 degrees. On 1/29 SG=1.038. Added Red Star.

Bottle Date: 02/05/94