recipes

The Claypool Nano-Brewery

Batch 72 - 3D IPA

Ingredients (5 gallons)

3.25 lbs. Munton & Fison Light Dried Extract
5.5 lbs. Pale Ale Malt
0.5 lb. 60 L Crystal Malt
3.67 oz. Cascades Hop Pellets (4.9A) boiling
0.5 oz. Williamette Hop Pellets (4.9A) flavor
0.5 oz. Cascades Hop Pellets (6.1A) aroma
1 oz. Cascades Hop Pellets (6.1A) dry hop
1 pkg. Wyeast #1968 Special London Ale liquid yeast
1 tsp Irish Moss
1 tbsp Gypsum
2 gallons Filtered tap water
3 gallons Distilled water

Estimated HBU's - 18 (3.6 per gallon)

O.G.: 1.054
F.G.: 1.010

Grain mix to 7.5 quarts filtered tap water at 167 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 extracts, gypsum, 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 remove from heat.
At 60 minutes cool and add to 3 gallons chilled distilled water in fermenter.
Pitched yeast at 65 degrees.

Brew Date: 05/13/95
Fermented 16 days

Dry Hop Date: 05/25/95

Rack & Polyclar Date: 05/28/95

Bottle Date: 05/29/95