recipes

The Claypool Nano-Brewery

Batch 53 - Partial Porter

Ingredients (5 gallons)

3.3 lbs. Munton & Fison Light Malt Extract
1 lb. Munton & Fison Light Dried Extract
3 lbs. Pale Ale Malt
1 lb. Klages Malt
0.5 lb. Chocolate Malt
0.75 lb. Crystal Malt
1 oz. Northern Brewer Hop Pellets (9.0A) boiling
0.5 oz. Hallertauer Hersbrucker Hop Pellets (2.2A) finishing
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 - 9 (1.8 per gallon)

O.G.: 1.053
F.G.: 1.011

Grain mix to 5 quarts filtered tap water at 165 degrees F.
Keep at around 155 degrees F for 90 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 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 70 degrees.

Brew Date: 12/04/94
Fermented 11 days

Bottle Date: 12/15/94