The Claypool Nano-Brewery

Batch 43 - Willie Brown Ale

Ingredients (5 gallons)

6.6 lbs. Northwestern Gold Malt Extract
1 lb. Crushed Crystal Malt
0.5 lb. Crushed Roasted Barley
0.5 lb. Crushed Chocolate Malt
1 oz. Norther Brewer Hops Pellets (7.2A) boiling
1 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
0.5 oz. East Kent Goldings Hops Pellets (4.6A) dry hop
1 pkg. Wyeast #1056 Chico Ale liquid yeast
1 tsp Irish Moss
2 gallons Filtered tap water
3 gallons Distilled water

Estimated HBU's - 11 (2.2 per gallon)

O.G.: 1.047
F.G.: 1.011

Grain mix to 3 quarts filtered tap water at 150 degrees F for 30 minutes.
Strain grains and top up to 2 gallons with filtered tap water.
Add extracts and boiling hops at boil for 60 minutes.
Add flavor hops at 30 minutes.
Add aroma hops at 45 minutes.
Add Irish Moss at 45 minutes.
Add finishing hops at 55 minutes.
At 60 minutes cool and add to 3 gallons chilled distilled water in fermenter.
Pitched yeast at 80 degrees.

Brew Date: 09/04/94
Dry Hop Date: 09/11/94
Fermented 14 days

Bottle Date: 09/18/94