recipes

The Claypool Nano-Brewery

Batch 55 - 3D IPA

Ingredients (5 gallons)

3.3 lbs. Munton & Fison Light Malt Extract
2 lb. Munton & Fison Light Dried Extract
3.5 lbs. Pale Ale Malt
1 lb. Klages Malt
0.5 lb. Crystal Malt
3 oz. Cascades Hop Pellets (6.1A) boiling
0.5 oz. Williamette Hop Pellets (6.1A) flavor
0.5 oz. Cascades Hop Pellets (6.1A) aroma
1 oz. Cascades Hop Pellets (6.1A) dry hop
1 pkg. Wyeast #1968 Special London Ale liquid yeast
1 tsp Irish Moss
1 tbsp Gypsum
2 gallons Filtered tap water
3 gallons Distilled water

Estimated HBU's - 15 (3 per gallon)

O.G.: 1.055
F.G:. 1.012

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 6 quarts 168 degrees F filtered tap water and add to boiling pot.
Add extracts, gypsum, and boiling hops at boil for 60 minutes.
Add Irish Moss at 45 minutes.
Add flavor hops at 45 minutes.
At 58 minutes add aroma hops.
At 60 minutes remove from heat.
At 60 minutes cool and add to 3 gallons chilled distilled water in fermenter.
Pitched yeast at 67 degrees.

Brew Date: 12/18/94
Fermented 22 days

Dry Hop Date: 12/26/94

Bottle Date: 01/09/95