recipes

The Claypool Nano-Brewery

Batch 77 - Itty Bitter

Ingredients (5 gallons)

7 lb. Pale Ale Malt
0.5 lb. 60L Crystal Malt
1 oz. Northern Brewer Hops Pellets (7.9A) boiling
1 oz. Fuggles Hops Pellets (3.6A) flavor
0.5 oz. Cascade Hops Pellets (4.9A) aroma
0.5 oz. Cascade Hops Pellets (4.9A) dry hop
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 - 7.9 (1.58 per gallon)

O.G.: 1.043
F.G.: 1.015

Grain mix to 9.25 quarts filtered tap water at 165 degrees F.
Keep at around 153 degrees F for 90 minutes.
Strain grains and sparge with 10 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 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 69 degrees.

Brew Date: 07/29/95
Fermented 13 days

Dry Hop Date: 08/06/95

Rack & Polyclar Date: 08/11/95

Bottle Date: 08/12/95