recipes

The Claypool Nano-Brewery

Batch 90 - Toad Slobber Stout

Ingredients (5 gallons)

2 lbs. Munton & Fison Amber Dried Extract
6 lbs. Pale Ale Malt
0.75 lb. Crystal Malt 60L
0.33 lb. Black Patent Malt
0.33 lb. Roasted Barley
1.8 oz. No. Brewer Hops Pellets (8.4A) boiling
0.5 oz. Fuggles Hops Pellets (4.5A) finishing
2 tsp Gypsum
1 tsp Irish Moss
1 pkg. Wyeast #1084 Irish Ale liquid yeast
5.375 gallons Filtered tap water
2 gallons Distilled water

Estimated HBU's - 13.6 (2.7 per gallon)

O.G.: 1.052
F.G.: 1.013

Grain mix to 9.5 quarts filtered tap water at 170 degrees F.
Keep at around 153 degrees F for 150 minutes.
Strain grains and sparge with 12 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 distilled water in fermenter.
Pitched yeast at 72 degrees.

Brew Date: 12/30/95

Fermented 16 days

Bottle Date: 1/14/96