recipes

The Claypool Nano-Brewery

Batch 83 - Ponchartrain Porter

Ingredients (5 gallons)

2 lbs. Munton & Fison Light Dried Extract
6.5 lbs. Pale Ale Malt
0.5 lb. Chocolate Malt
0.5 lb. Crystal Malt
1.125 oz.
0.5 oz. Fuggles Hop Pellets (3.6A) flavor
0.5 oz. Hallertauer Hop Pellets (3.9A) finishing
1 pkg. Wyeast #1968 Special London Ale liquid yeast
1 tsp Irish Moss
4.75 gallons Filtered tap water
2 gallons Distilled water

Estimated HBU's - 9 (1.8 per gallon)

O.G.: 1.054
F.G.: 1.011

Grain mix to 9.375 quarts filtered tap water at 170 degrees F.
Keep at around 155 degrees F for 120 minutes.
Strain grains and sparge with 11 quarts 168 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 80 degrees.

Brew Date: 10/08/95
Fermented 14 days

Racked & Polyclar Date: 10/21/95

Bottle Date: 10/22/95