recipes

The Claypool Nano-Brewery

Batch 110 - Imperial Stout

Ingredients (4 gallons)

4 lbs. M&F Dark Dried Extract
7 lbs. Pale Ale Malt
0.75 lb. Crystal Malt 60L
0.5 lbs. Chocolate Malt
0.5 lb. Black Patent Malt
0.5 lb. Roasted Barley
2 oz. No. Brewer Hops Pellets (8.6A) boiling
0.5 oz. Fuggles Hops Pellets (3.4A) finishing
1 tsp Irish Moss
1 pkg. Wyeast #1056 American Ale liquid yeast
5.875 gallons Filtered tap water
1 gallons Distilled water

Estimated HBU's - 17.2 (4.3 per gallon)

O.G.: 1.088
F.G.: 1.022

Grain mix to 11 quarts filtered tap water at 170 degrees F.
Keep at around 152 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, gypsum, and boiling hops at boil for 60 minutes.
Add Irish Moss at 45 minutes.
Add finishing hops at 58 minutes.
At 60 minutes remove from heat.
At 60 minutes cool and add to 1 gallons chilled distilled water in fermenter.
Pitched yeast at 74 degrees.

Brew Date: 04/12/97

Fermented 18 days

Rack & polyclar Date: 04/29/97

Bottle Date: 04/30/96