recipes

The Claypool Nano-Brewery

Batch 54 - All American Ale

Ingredients (2.5 gallons)

4 lbs. Pale Ale Malt
1 lb. Klages Malt
0.25 lb. Crystal Malt
1.75 oz. Hallertauer Hersbrucker Hop Pellets (2.2A) boiling
0.5 oz. Cascade Hop Pellets (6.1) finishing
1 pkg. Wyeast #1056 American Ale liquid yeast
0.5 tsp Irish Moss
1 gallons Distilled water

Estimated HBU's - 3.85 (1.5 per gallon)

O.G.: 1.044
F.G.: 1.007

Grain mix to 6 quarts filtered tap water at 165 degrees F.
Keep at around 155 degrees F for 75 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 boiling hops at boil for 60 minutes.
Add Irish Moss at 45 minutes.
Add finishing hops at 58 minutes.
At 60 minutes remove from heat.
At 60 minutes cool and add to 1 gallons chilled distilled water in fermenter.
Pitched yeast at 70 degrees.

Brew Date: 12/11/94
Fermented 14 days

Bottle Date: 12/25/94