The Claypool Nano-Brewery

Batch 39 - Turbo Frog Brown Ale

Ingredients (5 gallons)

4 lbs. Alexander's Pale Malt Extract
2 lbs. Munton & Fison Light Dried Malt Extract
1 lb. Crushed Crystal Malt
0.25 lb. Crushed Chocolate Malt
0.5 oz. Northern Brewer Hops Pellets (6.8A) boiling
0.5 oz. Williamette Hops Pellets (4.5A) boiling
0.5 oz. Williamette Hops Pellets (4.5A) flavor
0.5 oz. Saaz Hops Pellets (5.4A) aroma
0.5 oz. East Kent Goldings Hops Pellets (4.6A) finishing
1 pkg. Wyeast #1056 Chico Ale liquid yeast
1 tsp Irish Moss
2 gallons Filtered tap water
3 gallons Distilled water

Estimated HBU's - 6 (1.2 per gallon)

O.G.: 1.045
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 flavor hops at 15 minutes.
Add aroma hops at 30 minutes.
Add Irish Moss at 30 minutes.
Remove from heat and add finishing hops at 45 minutes.
At 45 minutes cool and add to 3 gallons chilled distilled water in fermenter.
Pitched yeast at 66 degrees.

Brew Date: 07/24/94

Fermented 14 days

Bottle Date: 08/07/94