recipes
The Claypool Nano-Brewery
Batch 74 - Putt for Par Pale Ale
Ingredients (5 gallons)
3 lb. Munton & Fison Light Dried Extract
5 lbs. Pale Ale Malt
0.5 lb. Crystal Malt 120L
1.25 oz. Northern Brewer Hops Pellets (7.9A) boiling
1 oz. Fuggles Hops Pellets (3.6A) flavor
1 oz. Fuggles Hops Pellets (3.6A) finishing
1 oz. Fuggles Hops Pellets (3.6A) dry hop
1 tsp Irish Moss
1 pkg. Wyeast #1968 Special London Ale liquid yeast
1 tbsp Gypsum
4.75 gallons Filtered tap water
2 gallons Distilled water
Estimated HBU's - 9.875 (1.975 per gallon)
O.G.: 1.052
F.G.: 1.010
Grain mix to 6 quarts filtered tap water at 165 degrees F.
Keep at around 155 degrees F for 60 minutes.
Strain grains and sparge with 12 quarts 165 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.
Add finishing hops at 58 minutes.
At 60 minutes remove from heat.
At 60 minutes cool and add to 2 gallons chilled distilled water in fermenter.
Pitched yeast at 74 degrees.
Brew Date: 06/25/95
Fermented 13 days
Dry Hop Date: 07/02/95
Rack & Polyclar Date: 07/08/95
Bottle Date: 07/08/95