The Claypool Nano-Brewery

Batch 41 - 2D IPA

Ingredients (5 gallons)

6.6 lbs. Northwestern Gold Malt Extract
2 lbs. Crushed Pale Malt
0.125 lb. Crushed Crystal Malt
3 oz. Cascades Hops Pellets (6.1A) boiling
0.5 oz. Williamette Hops Pellets (4.5A) boiling
0.5 oz. Williamette Hops Pellets (4.5A) flavor
0.5 oz. Cascades Hops Pellets (6.1A) aroma
0.5 oz. Cascades Hops Pellets (6.1A) dry hop
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 - 20 (4 per gallon)

O.G.: 1.050
F.G.: 1.012

Grain mix to 2 quarts filtered tap water at 160 degrees F.
Keep at around 155 degrees F for 60 minutes.
Strain grains and sparge with 2 quarts 170 degrees F filtered tap water and add to boiling pot.
Top up boiling pot to 2 gallons.
Add extracts and boiling hops at boil for 60 minutes.
Add Irish Moss at 45 minutes.
Add flavor hops at 45 minutes.
At 57 minutes add aroma hops.
At 60 minutes cool and add to 3 gallons chilled distilled water in fermenter.
Pitched yeast at 67 degrees.

Brew Date: 08/21/94
Dry Hop Date: 08/28/94
Fermented 18 days

Bottle Date: 09/08/94