recipes

The Claypool Nano-Brewery

Batch 21 - Toad Spit Stout

Ingredients (2.5 gallons)

3.3 lbs. John Bull Unhopped Dark Malt Extract
0.5 lbs. Laaglander Dark Dried Extract
0.375 lb. Crystal Malt
0.167 lb. Black Patent Malt
0.167 lb. Roasted Barley
1 oz. No. Brewer Hops Pellets (6.8A) boiling
0.25 oz. Fuggles Hops Pellets (4.1A) finishing
4 tsp Gypsum
0.5 tsp Irish Moss
1 pkg. Wyeast #1084 Irish Ale liquid yeast
1.5 gallons Filtered tap water
1 gallon Distilled water

Estimated HBU's - 7 (2.75 per gallon)

O.G.: 1.057
F.G.: 1.016

Grain mix to 1.5 gallons of filtered tap water until 5 minutes after boiling.
Add extracts, gypsum, 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 1 gallon chilled distilled water in fermenter.
Pitched yeast at 69 degrees.

Brew Date: 03/17/94

Fermented 14 days

Bottle Date: 04/01/94