recipes

The Claypool Nano-Brewery

Batch 57 - Fido Buzz Imperial Stout

Ingredients (5 gallons)

7.25 lbs. Crushed Pale Ale Malt
2 lbs. Crushed Klages Malt
0.5 lb. Roasted Barley
0.375 lb. Chocolate Malt
0.5 lb. Crystal Malt
0.5 lb. Special B
0.5 lb. Black Patent Malt
4.5 lbs. Munton & Fison Dried Light Extract
2 oz. Northern Brewer Hops Pellets (9.0A) boiling
1 oz. East Kent Goldings Hops Pellets (4.6A) flavor
1 oz. East Kent Goldings Hops Pellets (4.6A) aroma
1 pkg. Wyeast #1056 American Ale liquid yeast
1 tsp Irish Moss

Estimated HBU's - 19.5 (3.9 per gallon)

O.G.: 1.087
F.G.: 1.018

Mash grains for 90 minutes at 153 degrees F in 3.5 gallons of filtered tap water.
Sparge with 5 gallons 165 degrees F filtered tap water.
Dissolve extracts in wort.
Boil wort for 75 minutes.
Add boiling hops at 15 minutes.
Add flavor hops at 55 minutes.
Add Irish Moss at 60 minutes.
Add aroma hops at 74 minutes.
Chill with wort chiller and pitch yeast.
Pitched yeast at 70 degrees.

Brew Date: 12/29/94

Fermented 22 days

Bottle Date: 01/20/95

1995 AHA Regional Silver Medal
2nd Place Overall, 1995 Capitol Brewers, Charleston, WV
3rd Place Overall, 1995 Blues Brews & BBQ's, Louisville, KY
1st Place Stout, 1996 Capitol Brewers, Charleston, WV
Best of Show, 1996 TRASH, Pittsburgh, PA
1996 AHA Regional Bronze Medal