The Claypool Nano-Brewery

Batch 111 - New England IPA

Ingredients (5 gallons)

7.5 lbs. Pale Ale Malt
0.5 lb. 60L Crystal Malt
3 lbs. M&F Light Dried Malt Extract
2 oz. Kent Goldings Hops Pellets (6.0A) boiling
1 oz. Fuggles Hops Pellets (3.4A) flavor
1 oz. Kent Goldings Hops Pellets (6.0A) aroma
1 oz. Kent Goldings Hops Pellets (6.0A) dry hop
1 tsp Irish Moss
1 pkg. Wyeast #1098 British Ale liquid yeast
5.5 gallons Filtered tap water
2 gallons Distilled water

Estimated HBU's - 12 (2.4 per gallon)

O.G.: 1.066
F.G.: 1.012

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.
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 70 degrees.

Brew Date: 05/18/97

Dry Hop Date: 05/28/97

Rack & polyclar Date: 06/03/97

Fermented 16 days

Bottle Date: 06/05/97