recipes

The Claypool Nano-Brewery

Batch 61 - Bourbon St. Bitter

Ingredients (5 gallons)

4 lbs. Crushed Pale Ale Malt
4.5 lbs. Crushed Klages Malt
1 oz. Chocolate Malt
0.5 lb. 60L Crystal Malt
1 oz. Cascade Hops Pellets (6.1A) boiling
1 oz. Fuggles Hops Pellets (4.5A) flavor
0.5 oz. Cascade Hops Pellets (6.1A) aroma
0.5 oz. Cascade Hops Pellets (6.1A) dry hop
1 pkg. Wyeast #1968 Special London Ale liquid yeast
1 tsp Irish Moss
8 gallons Filtered tap water

Estimated HBU's - 6 (1.2 per gallon)

O.G.: 1.048
F.G.: 1.008

Mash grains for 75 minutes at 155 degrees F in 3 gallons of filtered tap water.
Sparge with 5 gallons 170 degrees F filtered tap water.
Boil wort for 75 minutes.
Add boiling hops at 15 minutes.
Add flavor hops at 60 minutes.
Add Irish Moss at 60 minutes.
Add aroma hops at 90 minutes.
Chill with wort chiller and pitch yeast.
Pitched yeast at 74 degrees.

Brew Date: 02/04/95

Fermented 18 days

Racked and polyclar: 02/18/95
Dry Hop Date: 02/18/95

Bottle Date: 02/22/95