recipes
The Claypool Nano-Brewery
Batch 18 - Double Loads Cream Ale
Ingredients (5 gallons)
4 lbs. Alexander's Pale Malt Extract
1 lb. Laaglander Light Dried Extract
1 lb. Dried Rice Extract
1.75 oz. Tettnang (3.8A) boiling
0.25 oz. Tettnang (3.8A) finishing
1 pkg. Wyeast #1056 Chico Ale liquid yeast
1 tsp Irish Moss
2 gallons Filtered tap water
3 gallons Distilled water
Estimated HBU's - 6.5 (1.3 per gallon)
O.G.: 1.041
F.G.: 1.010
Add extracts and boiling hops to 2 gallons filtered tap water at boil for 30 minutes.
Add Irish Moss at 15 minutes.
Add finishing hops at 25 minutes.
At 30 minutes cool and add to 3 gallons chilled distilled water in fermenter.
Pitched yeast at 70 degrees.
Brew Date: 02/06/94
Fermented 12 days
Bottle Date: 02/18/94