recipes
The Claypool Nano-Brewery
Batch 31 - Fido Buzz Barley Wine
Ingredients (5 gallons)
9 lbs. Crushed Pale Malt
1 lb. Crushed Crystal Malt
3.3 lbs. NorthWestern Gold Malt Extract
1 lb. Briess Gold Dried Malt Extract
2.5 oz. Northern Brewer Hops Pellets (7.5A) boiling
1 oz. East Kent Goldings Hops Pellets (4.6A) flavor
1 oz. Fuggles Hops Pellets (4.5A) finishing
1 pkg. Wyeast #1728 Scottish Ale liquid yeast
1 pkg. Edme Ale Yeast (dried) 11.5 grams
2 tsp Irish Moss
1 tsp Gypsum
Estimated HBU's - 21 (4.2 per gallon)
O.G.: 1.083
F.G.: 1.020
Mash grains for 90 minutes at 150 degrees F in 3.5 gallons of filtered tap water.
Sparge with filtered tap water to 6 gallons wort.
Add gypsum.
Dissolve extracts in 1/2 gallon filtered tap water and add to wort.
Boil wort for 75 minutes.
Add boiling hops at 30 minutes.
Add flavor hops at 45 minutes.
Add Irish Moss at 60 minutes.
Add aroma hops at end of boil - 75 minutes.
Chill with wort chiller and pitch both yeasts.
Pitched yeast at 71 degrees.
Brew Date: 05/30/94
Fermented 16 days
Bottle Date: 06/14/94
1996 AHA Regional Silver Medal