recipes
The Claypool Nano-Brewery
Batch 38 - Mid-summer Night's Ale
Ingredients (2.5 gallons)
2.8 lbs. Alexander's Pale Malt Extract
0.25 lbs. Crushed Crystal Malt
1 oz. Farquhar Cascade Hops (5.0A) boiling
0.5 oz. Farquhar Cascade Hops (5.0A) flavor
0.5 oz. Farquhar Cascade Hops (5.0A) finishing
1 pkg. Wyeast #1056 Chico Ale liquid yeast
1 tsp Irish Moss
1.5 gallons Filtered tap water
1 gallons Distilled water
Estimated HBU's - 5.0 (2.0 per gallon)
O.G.: 1.040
F.G.: 1.009
Add extracts and boiling hops to 1.5 gallons filtered tap water at boil for 45 minutes.
Add Irish Moss at 30 minutes.
Add flavor hops at 30 minutes.
Add finishing hops at 40 minutes.
At 45 minutes cool and add to 1 gallon chilled distilled water in fermenter.
Pitched yeast at 70 degrees.
Brew Date: 07/19/94
Fermented 09 days
Bottle Date: 07/28/94