recipes

The Claypool Nano-Brewery

Batch 33 - Entire Butt Porter

Ingredients (5 gallons)

6.6 lbs. NorthWestern Gold Malt Extract
1 lbs. Laaglander Light Dried Extract
0.75 lb. Crystal Malt
0.5 lb. Chocolate Malt
1.5 oz. No. Brewer Hops Pellets (7.5A) boiling
0.5 oz. Hallertauer Hops Pellets (5.0A) finishing
1 tsp Irish Moss
1 pkg. Wyeast #1968 Special London Ale liquid yeast
0.5 gallons Filtered tap water
3 gallons Distilled water

Estimated HBU's - 11.25 (2.25 per gallon)

O.G.: 1.055
F.G.: 1.015

Grain mix to 2 gallons of filtered tap water until 5 minutes after boiling.
Add extracts, 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 3 gallons chilled distilled water in fermenter.
Pitched yeast at 74 degrees.

Brew Date: 06/26/94

Fermented 14 days

Bottle Date: 07/10/94