recipes
The Claypool Nano-Brewery
Batch 22 - Oktoberfest
Ingredients (5 gallons)
6.6 lbs. Northwestern Amber Malt Extract
1 lb. Laaglander Light Dried Extract
0.25 lb. Crystal Malt
2.5 oz. Hallertau Hops Pellets (5.0A) boiling
1 oz. Tettnang Hops Pellets (3.8A) flavor
0.5 oz. Hallertau Hops Pellets (5.0A) finishing
1 pkg. Wyeast #1338 European Ale liquid yeast
1 tsp Irish Moss
2 gallons Filtered tap water
3 gallons Distilled water
Estimated HBU's - 14 (2.8 per gallon)
O.G.: 1.047
F.G.: 1.011
Grain mix to 2 gallons of filtered tap water until boiling.
Add extracts and boiling hops at boil for 45 minutes.
Add flavor hops at 20 minutes.
Add Irish Moss at 30 minutes.
Add finishing hops at 40 minutes.
At 45 minutes cool and add to 3 gallons chilled distilled water in fermenter.
Pitched yeast at 67 degrees.
Brew Date: 03/22/94
Fermented 11 days
Bottle Date: 04/01/94