recipes

The Claypool Nano-Brewery

Batch 80 - Raspberry Ale

Ingredients (5 gallons)

3 lbs. Klages Malt
3 lbs. Pale Ale Malt
1 lb. 20L Crystal Malt
1.75 oz. Tettnang Hops Pellets (3.4A) boiling
3 lbs. Fresh Raspberries
1 tsp Irish Moss
1 pkg. Wyeast #1056 American Ale liquid yeast
4.75 gallons Filtered tap water
2 gallons Distilled water

Estimated HBU's - 6 (1.20 per gallon)

O.G.: 1.034
F.G.: 1.004

Grain mix to 9.375 quarts filtered tap water at 165 degrees F.
Keep at around 153 degrees F for 105 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.
At 60 minutes cool and add to 2 gallons chilled distilled water in fermenter.
Pitched yeast at 78 degrees.
Rack to secondary and add pasteurized raspberries.

Brew Date: 08/12/95

Racked & Fruit Date: 08/19/95

Racked & polyclar Date: 08/27/95

Fermented 16 days

Bottle Date: 08/28/95