recipes

The Claypool Nano-Brewery

Batch 98 - 96 Oktoberfest

Ingredients (5 gallons)

1.5 lb. Laaglander Light Dried Extract
3.5 lb. German Pilsener Malt
3.5 lb. Munich Malt
0.25 lb. Crystal Malt 60L
0.5 lb. German Light Crystal Malt
0.25 lb. German Dark Crystal Malt
2.75 oz. Hallertau Hops Pellets (3.1A) boiling
1 oz. Tettnang Hops Pellets (4.4A) flavor
0.5 oz. Saaz Hops Pellets (4.2A) finishing
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 - 8.6 (1.7 per gallon)

O.G.: 1.044
F.G.: 1.014

Grain mix to 10 quarts filtered tap water at 170 degrees F.
Keep at around 150 degrees F for 120 minutes.
Strain grains and sparge with 12 quarts 170 degrees F filtered tap water and add to boiling pot.
Add extracts and boiling hops at boil for 60 minutes.
Add flavor hops at 40 minutes.
Add Irish Moss at 45 minutes.
Add finishing hops at 55 minutes.
At 60 minutes remove from heat.
At 60 minutes cool and add to 2 gallons distilled water in fermenter.
Pitched yeast at 82 degrees.

Brew Date: 05/26/96
Fermented 14 days

Rack & polyclar Date: 6/04/96

Bottle Date: 6/09/96