recipes

The Claypool Nano-Brewery

Batch 114 - Rock Wall Pale Ale

Ingredients (5 gallons)

7.75 lbs. Pale Ale Malt
0.5 lb. 60L Crystal Malt
1.5 oz. Kent Goldings Hops Pellets (6.0A) boiling
1 oz. Fuggles Hops Pellets (3.4A) flavor
1 tsp Irish Moss
1 pkg. Wyeast #1968 Special London Ale liquid yeast
2 tsnp Gypsum
6.5 gallons Spring water
1 gallons Distilled water

Estimated HBU's - 9 (1.8 per gallon)

O.G.: 1.047
F.G.: 1.006

Grain mix to 10 quarts spring water at 168 degrees F.
Keep at around 153 degrees F for 120 minutes.
Strain grains and sparge with 16 quarts 168 degrees F spring water and add to boiling pot.
Add boiling hops and gypsum 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: 09/01/97

Rack & polyclar Date: 09/10/97

Fermented 12 days

Bottle Date: 09/12/97