recipes

The Claypool Nano-Brewery

Batch 68 - 95 Oktoberfest

Ingredients (5 gallons)

3 lb. Laaglander Light Dried Extract
2.5 lb. Munich Malt
2.5 lb. German Pilsener Malt
0.25 lb. Crystal Malt 60L
0.5 lb. German Light Crystal Malt
0.25 lb. German Dark Crystal Malt
2 oz. Hallertau Hops Pellets (3.9A) boiling
1 oz. Tettnang Hops Pellets (3.4A) flavor
0.5 oz. Saaz Hops Pellets (4.2A) finishing
1 tsp Irish Moss
1 pkg. Wyeast #1338 European Ale liquid yeast
2 gallons Filtered tap water
3 gallons Distilled water

Estimated HBU's - 9 (1.8 per gallon)

O.G.: 1.054
F.G.: 1.015

Grain mix to 7.5 quarts filtered tap water at 164 degrees F.
Keep at around 153 degrees F for 75 minutes.
Strain grains and sparge with 8 quarts 165 degrees F filtered tap water and add to boiling pot.
Add extracts and boiling hops at boil for 60 minutes.
Add flavor hops at 40 minutes.
Add Irish Moss at 45 minutes.
Add finishing hops at 55 minutes.
At 60 minutes remove from heat.
At 60 minutes cool and add to 3 gallons chilled distilled water in fermenter.
Pitched yeast at 62 degrees.

Brew Date: 03/18/95
Fermented 16 days

Rack & polyclar Date: 04/02/95

Bottle Date: 04/03/95