recipes

The Claypool Nano-Brewery

Batch 76 - Hibernation Mild Ale

Ingredients (5 gallons)

6 lb. Pale Ale Malt
0.25 lb. Black Patent Malt
0.25 lb. Roasted Barley
0.5 lb. Munton & Fison Light Dried Extract
2 oz. Fuggles Hop Pellets (3.6A) boiling
1 oz. Farquhar Cascades Hops finishing
1 pkg. Wyeast #1098 British Ale liquid yeast
1 tsp Irish Moss
4.75 gallons Filtered tap water
2 gallons Distilled water

Estimated HBU's - 7.2 (1.44 per gallon)

O.G.: 1.039
F.G.: 1.014

Grain mix to 8 quarts filtered tap water at 165 degrees F.
Keep at around 153 degrees F for 60 minutes.
Strain grains and sparge with 11 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 55 minutes.
At 60 minutes remove from heat.
At 60 minutes cool and add to 2 gallons chilled distilled water in fermenter.
Pitched yeast at 82 degrees.

Brew Date: 07/15/95
Fermented 12 days

Bottle Date: 07/27/95