The Claypool Nano-Brewery

Batch 70 - Willie Brown Ale

Ingredients (5 gallons)

2.5 lb. Laaglander Light Dried Malt Extract
4.5 lb. Pale Ale Malt
1 lb. Crushed Crystal Malt (60L)
0.25 lb. Crushed Roasted Barley
0.25 lb. Crushed Chocolate Malt
1 oz. Northern Brewer Hops Pellets (6.9A) boiling
1 oz. Williamette Hops Pellets (4.8A) boiling
0.5 oz. Williamette Hops Pellets (4.8A) flavor
0.5 oz. Saaz Hops Pellets (4.2A) aroma
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 pkg. Wyeast #1056 Chico Ale liquid yeast
1 tsp Irish Moss
3.75 gallons Filtered tap water
3 gallons Distilled water

Estimated HBU's - 11 (2.2 per gallon)

O.G.: 1.047
F.G.: 1.017

Grain mix to 7.5 quarts filtered tap water at 170 degrees F.
Keep at around 154 degrees F for 60 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 30 minutes.
Add aroma hops at 45 minutes.
Add Irish Moss at 45 minutes.
Add finishing hops at 57 minutes.
At 60 minutes cool and add to 3 gallons chilled distilled water in fermenter.
Pitched yeast at 66 degrees.

Brew Date: 04/08/95

Dry Hop Date: 04/20/95
Fermented 16 days

Rack & polyclar Date: 04/23/95

Bottle Date: 04/24/95