recipes

The Claypool Nano-Brewery

Batch 59 - Toad Slobber Stout

Ingredients (5 gallons)

3.3 lbs. John Bull Unhopped Dark Malt Extract
1 lbs. Munton & Fison Dark Dried Extract
4 lbs. Pale Ale Malt
0.75 lb. Crystal Malt
0.33 lb. Black Patent Malt
0.33 lb. Roasted Barley
1.5 oz. No. Brewer Hops Pellets (9.0A) boiling
0.5 oz. Fuggles Hops Pellets (4.1A) finishing
2 tsp Gypsum
1 tsp Irish Moss
1 pkg. Wyeast #1084 Irish Ale liquid yeast
2.5 gallons Filtered tap water
3 gallons Distilled water

Estimated HBU's - 13.6 (2.7 per gallon)

O.G.: 1.055
F.G.: 1.018

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, boiling hops at boil for 60 minutes.
Add Irish Moss at 45 minutes.
Add finishing hops at 57 minutes.
At 60 minutes cool and add to 3 gallons chilled distilled water in fermenter.
Pitched yeast at 65 degrees.

Brew Date: 01/22/95

Fermented 14 days

Bottle Date: 02/05/95