recipes
The Claypool Nano-Brewery
Batch 23 - Outlaw Red Irish Ale
Ingredients (5 gallons)
4 lbs. Mountmellick Light Malt Extract
1 lb. Briess Gold Dried Extract
1 lb. Laaglander Amber Dried Extract
0.125 lb. Roasted Barley
0.0625 lb. Crystal Malt
1 oz. Brewer's Gold (8.7A) boiling
0.5 oz. Fuggles (4.5A) boiling
0.5 oz. Fuggles (4.5A) finishing
1 pkg. Wyeast #1084 Irish Ale liquid yeast
1 tsp Irish Moss
2 gallons Filtered tap water
3 gallons Distilled water
Estimated HBU's - 11 (2.2 per gallon)
O.G.: 1.045
F.G.: 1.010
Add extracts and boiling hops to 2 gallons filtered tap water 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: 04/03/94
Fermented 09 days
Bottle Date: 04/12/94