recipes

The Claypool Nano-Brewery

Batch 64 - White Tail Pale Ale

Ingredients (5 gallons)

3.3 lbs. Munton & Fison Light Malt Extract
0.5 lb. Munton & Fison Light Dried Extract
5 lbs. Pale Ale Malt
0.5 lb. Crystal Malt
2 oz. B.C. Kent Goldings Hops Pellets (4.6A) boiling
0.5 oz. B.C. Kent Goldings Hops Pellets (4.6A) finishing
0.5 oz. B.C. Kent Goldings Hops Pellets (4.6A) dry hop
1 tsp Irish Moss
1 pkg. Wyeast #1098 British Ale liquid yeast
1 tbsp Gypsum
3.5 gallons Filtered tap water
3 gallons Distilled water

Estimated HBU's - 9 (1.8 per gallon)

O.G.: 1.047
F.G.: 1.009

Grain mix to 6 quarts filtered tap water at 165 degrees F.
Keep at around 155 degrees F for 60 minutes. Mash out at 168 degrees F.
Strain grains and sparge with 8 quarts 165 degrees F filtered tap water and add to boiling pot.
Add extracts, gypsum, and boiling hops at boil for 60 minutes.
Add Irish Moss at 45 minutes.
Add finishing 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 66 degrees.

Brew Date: 02/18/95
Fermented 16 days

Dry Hop Date: 02/25/95

Rack & polyclar Date: 03/05/95

Bottle Date: 03/0695

Silver medal at 1995 regionals.
Qualified for 1995 AHA nationals.