recipes

The Claypool Nano-Brewery

Batch 85 - Claypool’s New Peculiar Old Ale

Ingredients (5 gallons)

2 lb. Munton & Fison Light Dried Extract
6.5 lbs. Pale Ale Malt
0.5 lb. Crystal Malt
0.5 lb. Chocolate Malt
1 lb. Molasses (2 cups)
1 oz. Northern Brewer Hop Pellets (7.9A) boiling
0.5 oz. B.C. Kent Goldings Hops Pellets (4.3A) dry hop
1 tsp Irish Moss
1 pkg. Wyeast #1028 English Ale liquid yeast
4.75 gallons Filtered tap water
2 gallons Distilled water

Estimated HBU's - 9.7 (1.94 per gallon)

O.G.: 1.063
F.G.: 1.010

Grain mix to 9.375 quarts filtered tap water at 170 degrees F.
Keep at around 155 degrees F for 3 1/2 hours.
Strain grains and sparge with 12 quarts 168 degrees F filtered tap water and add to boiling pot.
Add extracts, molasses, and boiling hops at boil for 60 minutes.
Add Irish Moss at 45 minutes.
At 60 minutes remove from heat.
At 60 minutes cool and add to 2 gallons chilled distilled water in fermenter.
Pitched yeast at 78 degrees.

Brew Date: 10/28/95
Fermented 11 days

Rack & polyclar Date: 11/07/95

Bottle Date: 11/08/95