recipes

The Claypool Nano-Brewery

Batch 62 - Ponchartrain Porter

Ingredients (5 gallons)

3.3 lbs. Munton & Fison Light Malt Extract
1 lb. Munton & Fison Light Dried Extract
4 lbs. Pale Ale Malt
1 lb. Klages
0.5 lb. Chocolate Malt
0.5 lb. Crystal Malt
1.3 oz. Northern Brewer Hop Pellets (6.9A) boiling
0.5 oz. Hallertauer Hersbrucker Hop Pellets (2.2A) finishing
1 pkg. Wyeast #1968 Special London Ale liquid yeast
1 tsp Irish Moss
3.75 gallons Filtered tap water
3 gallons Distilled water

Estimated HBU's - 9 (1.8 per gallon)

O.G.: 1.048
F.G.: 1.012

Grain mix to 7 quarts filtered tap water at 165 degrees F.
Keep at around 155 degrees F for 75 minutes.
Strain grains and sparge with 8 quarts 175 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 58 minutes.
At 60 minutes remove from heat.
At 60 minutes cool and add to 3 gallons chilled distilled water in fermenter.
Pitched yeast at 75 degrees.

Brew Date: 02/04/95
Fermented 18 days

Rack & polyclar Date: 02/18/95

Bottle Date: 02/22/95