The Claypool Nano-Brewery

Batch 52 - Red Stag Irish Ale

Ingredients (5 gallons)

4 lbs. Mountmellick Amber Malt Extract
1 lb. Munton & Fison Light Dried Extract
2.5 lbs. Pale Ale Malt
1 lb. Klages Malt
0.125 lb. Roasted Barley
0.25 lb. Crystal Malt
1 oz. Brewer's Gold Hop Pellets (8.7A) boiling
0.75 oz. East Kent Goldings Hop Pellets (4.6A) boiling
0.5 oz. East Kent Goldings Hop Pellets (4.6A) finishing
1 oz. East Kent Goldings Hop Pellets (4.6A) dry hop
1 pkg. Wyeast #1084 Irish Ale liquid yeast
1 tsp Irish Moss
1 tsp Gypsum
2 gallons Filtered tap water
3 gallons Distilled water

Estimated HBU's - 12 (2.4 per gallon)

O.G.: 1.053
F.G.: 1.012

Grain mix to 4 quarts filtered tap water at 165 degrees F.
Keep at around 155 degrees F for 60 minutes.
Strain grains and sparge with 5 quarts 175 degrees F filtered tap water and add to boiling pot.
Top up boiling pot to 2 gallons.
Add extracts, gypsum, and boiling hops at boil for 60 minutes.
Add Irish Moss at 45 minutes.
Add flavor hops at 58 minutes.
At 60 minutes remove from heat.
At 60 minutes cool and add to 3 gallons chilled distilled water in fermenter.
Pitched yeast at 66 degrees.

Brew Date: 11/19/94
Fermented 8 days

Dry Hop Date: 11/24/94

Bottle Date: 11/27/94