recipes
The Claypool Nano-Brewery
Batch 97 - New World Stout
Ingredients (2.5 gallons)
7 lbs. Pale Ale Malt
0.5 lb Roasted Barley
0.25 lb. Black Patent Malt
0.25 lb. 120L Crystal Malt
2 oz. Cluster Hops Pellets (7.3A) boiling
1 oz. Cascade Hops Pellets (4.4A) aroma
1 oz. Cascade Hops Pellets (4.4A) dry hop
1 tsp Irish Moss
1 pkg. Wyeast #1056 American Ale liquid yeast
5.5 gallons Filtered tap water
Estimated HBU's - 14.6 (5.84 per gallon)
O.G.: 1.058
F.G.: 1.013
Grain mix to 10 quarts filtered tap water at 170 degrees F.
Keep at around 155 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 58 minutes add aroma hops.
At 60 minutes cool and add to fermenter.
Pitched yeast at 88 degrees.
Brew Date: 5/25/96
Dry Hop Date: 6/2/96
Racked & polyclar Date: 6/6/96
Fermented 14 days
Bottle Date: 6/8/96