recipes

The Claypool Nano-Brewery

Batch 84 - White Tail Pale Ale

Ingredients (5 gallons)

1.5 lb. Munton & Fison Light Dried Extract
7 lbs. Pale Ale Malt
0.5 lb. Crystal Malt
2 oz. B.C. Kent Goldings Hops Pellets (4.3A) boiling
0.5 oz. B.C. Kent Goldings Hops Pellets (4.3A) finishing
0.5 oz. Fuggles Hops Pellets (4.4A) dry hop
1 tsp Irish Moss
1 pkg. Wyeast #1098 British Ale liquid yeast
1 tbsp Gypsum
4.75 gallons Filtered tap water
2 gallons Distilled water

Estimated HBU's - 8.6 (1.7 per gallon)

O.G.: 1.052
F.G.: 1.015

Grain mix to 9.375 quarts filtered tap water at 170 degrees F.
Keep at around 155 degrees F for 5 hours.
Strain grains and sparge with 11 quarts 168 degrees F filtered tap water and add to boiling pot.
Add extracts, gypsum, and boiling hops at boil for 60 minutes.
Add Irish Moss 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 75 degrees.

Brew Date: 10/21/95
Fermented 10 days

Dry Hop Date: 10/29/95

Rack & polyclar Date: 10/29/95

Bottle Date: 10/31/95