recipes

The Claypool Nano-Brewery

Batch 96 - Fruit Ales

Ingredients (5 gallons)

7.5 lbs. Pale Ale Malt
0.5 lb. Carapils Malt
1.6 oz. Tettnang Hops Pellets (4.4A) boiling
0.5 oz. Williamette Hops Pellets (4.0A) flavor
1.5 lbs. Fresh Raspberries
4 lbs. Fresh Strawberries (2 pints = 1 lb.)
1 tsp Irish Moss
1 pkg. Wyeast #1056 American Ale liquid yeast
5.5 gallons Filtered tap water
2 gallons Distilled water

Estimated HBU's - 6.8 (1.36 per gallon)

O.G.: 1.035
F.G.: 1.004

Grain mix to 10 quarts filtered tap water at 170 degrees F.
Keep at around 153 degrees F for 120 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 60 minutes cool and add to 2 gallons chilled distilled water in fermenter.
Pitched yeast at 77 degrees.

Split batch, rack to two secondary fermenters and add pasteurized raspberries to one, pastueurized strawberries to the other.

Brew Date: 5/5/96

Racked & Fruit Date: 5/11/96

Racked & polyclar Date: 5/18/96

Fermented 14 days

Bottle Date: 5/19/96