recipes

The Claypool Nano-Brewery

Batch 26 - Barley's Pale Ale

Ingredients (5 gallons)

6.8 lbs. Alexander's Pale Malt Extract
0.5 lb. Crushed Crystal Malt
0.125 lb. Roasted Barley
1 oz. Cascade Hops Pellets (6.1A) boiling
1 oz. Hallertauer Hops Pellets (4.5A) boiling
1 oz. East Kent Goldings Hops Pellets (4.6A) finishing
1 pkg. Wyeast #1968 Special London Ale liquid yeast
1 tsp Irish Moss
2 gallons Filtered tap water
3 gallons Distilled water


Estimated HBU's - 10.6

O.G.: 1.046
F.G.: 1.006

Grain mix to 2 gallons filtered tap water until boiling.
Add extracts and boiling hops at boil for 45 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 78 degrees.

Brew Date: 05/06/94

Fermented 09 days

Bottle Date: 05/15/94