The Claypool Nano-Brewery

Batch 101 - Willie Brown Ale

Ingredients (5 gallons)

2.2 lb. Laaglander Light Dried Malt Extract
6.5 lbs. Pale Ale Malt
1 lb. Crushed Crystal Malt (60L)
0.25 lb. Crushed Roasted Barley
0.25 lb. Crushed Chocolate Malt
1 oz. Northern Brewer Hops Pellets (7.0A) boiling
1 oz. Williamette Hops Pellets (4.0A) boiling
0.5 oz. Williamette Hops Pellets (4.0A) flavor
0.5 oz. Cascades Hops Cones aroma
0.5 oz. Cascades Hops Cones finishing
1 oz. Cascades Hops Pellets (4.4A) dry hop
1 pkg. Wyeast #1056 Chico Ale liquid yeast
1 tsp Irish Moss
5.5 gallons Filtered tap water
2 gallons Distilled water

Estimated HBU's - 11 (2.2 per gallon)

O.G.: 1.053
F.G.: 1.015

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 extracts and boiling hops at boil for 60 minutes.
Add flavor hops at 30 minutes.
Add aroma hops at 45 minutes.
Add Irish Moss at 45 minutes.
Add finishing hops at 57 minutes.
At 60 minutes cool and add to 2 gallons chilled distilled water in fermenter.
Pitched yeast at 82 degrees.

Brew Date: 8/10/96

Dry Hop Date: 8/21/96
Fermented 14 days

Rack & polyclar Date: 8/23/96

Bottle Date: 8/24/96