recipes

The Claypool Nano-Brewery

Batch 103 - Mardi Gras Mild Ale

Ingredients (5 gallons)

7 lbs. Pale Ale Malt
0.5 lb. 60L Crystal Malt
0.5 lb. Chocolate Malt
1.5 oz. Fuggles Hops Pellets (5.5A) boiling
0.5 oz. Cascades Hops Cones aroma
1 tsp Irish Moss
1 pkg. Wyeast #1968 London ESB Ale liquid yeast
5.5 gallons Filtered tap water
2 gallons Distilled water

Estimated HBU's - 8 1/4 (1.6 per gallon)

O.G.: 1.038
F.G.: 1.006

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.
At 58 minutes add aroma hops.
At 60 minutes cool and add to 2 gallons distilled water in fermenter.
Pitched yeast at 71 degrees.

Brew Date: 10/6/96

Rack & polyclar Date: 10/18/96

Fermented 14 days

Bottle Date: 10/20/96