recipes

The Claypool Nano-Brewery

Batch 88 - Kriek

Ingredients (2.5 gallons)

4 lbs. Alexander’s Wheat Malt Extract
0.25 lb. Pale Crystal Malt 20L
3 lbs. Dark sweet cherries.
0.5 oz. Stale Hallertauer Hops Pellets (3.3A) boiling
1 pkg. Wyeast #1056 Chico liquid yeast
1 pkg. Yeast Lab Pediococcus Cerevisiae
1 pkg. Yeast Lab Brettanomyces Lambicus
0.5 tsp Irish Moss
0.5 tsp Gypsum
1 oz. Sanitized Oak chips
1.5 gallons Filtered tap water
1.75 gallons Distilled water

Estimated HBU's - NA

O.G.: 1.050
F.G.: 1.007

Grain mix to 1.75 gallons filtered tap water until boiling.
Add extracts, boiling hops, and gypsum at boil for 60 minutes.
Add Irish Moss at 45 minutes.
At 60 minutes cool and add to 1 gallons chilled distilled water in fermenter.
Pitched yeast at 66 degrees.

After 2 weeks rack to carboy with oak chips.
Pitch pediococcus & Brettanomyces.
After 2 weeks rack.
After 1 weeks rack and bottle.
Prime with 3/8 cup corn sugar and pitch fresh subculture of ale, brettanomyces, & pediococcus.

Brew Date: 11/18/95
Racked to second: 12/2/95
Racked to third: 12/16/95
Repitched: 12/17/95 (Brettanomyces & pediococcus)
Rack & polyclar: 1/7/1996

Fermented 52 days

Bottle Date: 1/18/96