The Claypool Nano-Brewery

Batch 35 - Nano Bitter

Ingredients (5 gallons)

4 lbs. Northwestern Gold Malt Extract
1 lb. Briess Gold Dried Malt Extract
0.25 lb. Crushed Wheat Malt
1.5 lb. Crushed Pale Malt
0.375 lb. Crushed Crystal Malt
3 oz. East Kent Goldings Hops Pellets (4.6A) boiling
1 oz. East Kent Goldings Hops Pellets (4.6A) aroma
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 - 13.8 (2.76 per gallon)

O.G.: 1.047
F.G.: 1.009

Grain mix to 3 quarts filtered tap water at 160 degrees F.
Keep at around 155 degrees F for 60 minutes.
Strain grains and sparge with 5 quarts hot filtered tap water and add to boiling pot.
Top up boiling pot to 2 gallons.
Add extracts and boiling hops at boil for 45 minutes.
Add Irish Moss at 30 minutes.
At 45 minutes remove from heat and add aroma hops.
At 45 minutes cool and add to 3 gallons chilled distilled water in fermenter.
Pitched yeast at 67 degrees.

Brew Date: 07/05/94

Fermented 12 days

Bottle Date: 07/17/94