The Claypool Nano-Brewery

Batch 100 - Evacuation Ale

Ingredients (5 gallons)

7.5 lbs. Pale Ale Malt
0.5 lb. 120L Crystal Malt
1.4 lbs. Alexanders Pale Malt Extract
2.5 oz. Cascade Hops Pellets (4.4A) boiling
1 oz. Cascade Hops Cones flavor
1 oz. Cascade Hops Cones aroma
1 oz. Cascade Hops Pellets (4.4A) dry hop
1 tsp Irish Moss
1 pkg. Wyeast #1335 British II Ale liquid yeast
5.5 gallons Filtered tap water
2 gallons Distilled water

Estimated HBU's - 11.0 (2.2 per gallon)

O.G.: 1.037
F.G.: 1.012

Grain mix to 10 quarts filtered tap water at 170 degrees F.
Add crystal at end of match.
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 58 minutes add aroma hops.
At 60 minutes cool and add to 2 gallons distilled water in fermenter.
Pitched yeast at 80 degrees.

Brew Date: 7/14/96

Dry Hop Date: 7/22/96

Racked & polyclar Date: 7/27/96

Fermented 15 days

Bottle Date: 7/29/96