recipes

The Claypool Nano-Brewery

Batch 69 - Gott Ya Amber Ale

Ingredients (2.5 gallons)

5 lb. Pale Ale Malt
0.25 lb. Crystal Malt 120L
1.25 oz. Fuggles Hop Pellets (3.6A) boiling
0.5 oz. Cascades Hop Pellets (4.9A) finishing
0.5 oz. Cascades Hop Pellets (4.9A) dry hop
1 pkg. Nottingham dried yeast
0.5 tsp Irish Moss
3.5 gallon Filtered tap water
0.5 gallon Distilled water

Estimated HBU's - 4.5 (1.8 per gallon)

O.G.: 1.056
F.G.: 1.007

Grain mix to 6.5 quarts filtered tap water at 170 degrees F.
Keep at around 156 degrees F for 60 minutes.
Strain grains and sparge with 8 quarts 168 degrees F filtered tap water and add to boiling pot.
Add 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 1/2 gallons chilled distilled water in fermenter.
Pitched yeast at 75 degrees.

Brew Date: 03/26/95
Fermented 14 days

Dry Hop Date: 04/03/95

Rack & Polyclar Date: 04/08/95

Bottle Date: 04/09/95