recipes

The Claypool Nano-Brewery

Batch 91 - Gumbo Ale

Ingredients (5 gallons)

7.5 lbs. Pale Ale Malt
0.5 lb. 120L Crystal Malt
1 oz. Northern Brewer Hops Pellets (7.0A) boiling
0.5 oz. Cascade Hops Pellets (4.1A) flavor
0.5 oz. Cascade Hops Pellets (4.1A) aroma
0.5 oz. Cascade Hops Pellets (4.1A) dry hop
1 tsp Irish Moss
1 pkg. Wyeast #1098 British Whitbread Ale liquid yeast
5.5 gallons Filtered tap water
2 gallons Distilled water

Estimated HBU's - 7.0 (1.4 per gallon)

O.G.: 1.035
F.G.: 1.014

Grain mix to 10 quarts filtered tap water at 170 degrees F.
Keep at around 156 degrees F for 90 minutes.
Strain grains and sparge with 12 quarts 168 degrees F filtered tap water and add to boiling pot.
Add boiling hops at boil for 60 minutes.
Add Irish Moss at 45 minutes.
Add flavor hops at 45 minutes.
At 58 minutes add aroma hops.
At 60 minutes cool and add to 2 gallons distilled water in fermenter.
Pitched yeast at 70 degrees.

Brew Date: 1/28/96

Dry Hop Date: 2/2/96

Racked & polyclar Date: 2/4/96

Fermented 8 days

Bottle Date: 2/5/96

1996 AHA Regionals silver medal.