recipes

The Claypool Nano-Brewery

Batch 71 - Bug Ale

Ingredients (5 gallons)

2.8 lbs. Alexander’s Pale Malt Extract
5 lbs. Klages Malt
0.5 lb. Carapils Malt
2 oz. Tettnang Hops Pellets (3.4A) boiling
0.5 oz. Williamette Hops Pellets (4.8A) flavor
0.5 oz. Tettnang Hops Pellets (3.4A) aroma
0.5 oz. Williamette Hops Pellets (4.8A) dry hop
1 tsp Irish Moss
1 pkg. Wyeast #1056 American Ale liquid yeast
3.75 gallons Filtered tap water
3 gallons Distilled water

Estimated HBU's - 6.8 (1.3 per gallon)

O.G.: 1.041
F.G.: 1.008

Grain mix to 7 quarts filtered tap water at 170 degrees F.
Keep at around 154 degrees F for 90 minutes.
Strain grains and sparge with 8 quarts 168 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 45 minutes.
At 58 minutes add aroma hops.
At 60 minutes cool and add to 3 gallons chilled distilled water in fermenter.
Pitched yeast at 70 degrees.

Brew Date: 04/15/95

Dry Hop Date: 04/26/95

Racked & polyclar Date: 04/29/95

Fermented 15 days

Bottle Date: 04/30/95