recipes

The Claypool Nano-Brewery

Batch 113 - Old Sipper Barleywine

Ingredients (5 gallons)

8 lbs. Pale Ale Malt
1 lb. 60L Crystal Malt
4.4 lbs. Laaglander Light Dried Malt Extract
3 oz. Northern Brewer Hops Pellets (8.6A) boiling
1 oz. Fuggles Hops Pellets (3.4A) flavor
1 tsp Irish Moss
1 pkg. Wyeast #1968 Special London Ale liquid yeast
6.8 gallons Filtered tap water
1 gallons Distilled water

Estimated HBU's - 25.8 (5.16 per gallon)

O.G.: 1.083
F.G.: 1.028

Grain mix to 11.25 quarts filtered tap water at 170 degrees F.
Keep at around 152 degrees F for 90 minutes.
Strain grains and sparge with 16 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 60 minutes cool and add to 1 gallons distilled water in fermenter.
Pitched yeast at 80 degrees.

Brew Date: 06/22/97

Rack & polyclar Date: 07/06/97

Fermented 14 days

Bottle Date: 07/07/97