recipes

The Claypool Nano-Brewery

Batch 93 - Nouveau IPA

Ingredients (2.5 gallons)

7.5 lbs. Pale Ale Malt
0.5 lb. 120L Crystal Malt
1.25 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
1 tsp Irish Moss
1 pkg. Wyeast #1056 American Ale liquid yeast
5.5 gallons Filtered tap water

Estimated HBU's - 8.75 (3.5 per gallon)

O.G.: 1.064
F.G.: 1.013

Grain mix to 10 quarts filtered tap water at 170 degrees F.
Keep at around 156 degrees F for 180 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 59 minutes add aroma hops.
At 60 minutes cool and add to fermenter.
Pitched yeast at 74 degrees.

Brew Date: 2/18/96

Racked & polyclar Date: 3/5/96

Fermented 21 days

Bottle Date: 3/10/96