recipes

The Claypool Nano-Brewery

Batch 58 - Bug Lager

Ingredients (5 gallons)

2.8 lbs. Alexander’s Pale Malt Extract
5 lbs. Klages Malt
0.25 lb. Carapils Malt
1.75 oz. Tettnang Hops Pellets (3.4A) boiling
0.5 oz. Williamette Hops Pellets (4.8A) flavor
0.5 oz. Tettnang Hops Pellets (3.4A) aroma
0.5 oz. Williamette Hops Pellets (4.8A) dry hop
1 tsp Irish Moss
1 pkg. Wyeast #2112 California liquid yeast
2.5 gallons Filtered tap water
3 gallons Distilled water

Estimated HBU's - 6 (1.2 per gallon)

O.G.: 1.040
F.G.: 1.006

Grain mix to 6 quarts filtered tap water at 165 degrees F.
Keep at around 155 degrees F for 60 minutes.
Mash out for 5 minutes at 168 degrees F.
Strain grains and sparge with 6 quarts 168 degrees F filtered tap water and add to boiling pot.
Add extracts 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 cool and add to 3 gallons chilled distilled water in fermenter.
Pitched yeast at 62 degrees.

Brew Date: 01/14/95

Dry Hop Date: 01/21/95

Racked to secondary 01/25/95. (Polyclar)

Fermented 14 days

Bottle Date: 01/28/95