recipes

The Claypool Nano-Brewery

Batch 117 - Double Trouble Belgian Ale

Ingredients (5 gallons)

8.5 lbs. Belgian Pale Ale Malt
0.5 lb. 60L Crystal Malt
0.5 lb. Belgian Aromatic
0.5 lb. Special B
1 lb. M&F Light Dried Malt Extract
1 lb. Dark Candi Sugar
1.25 oz. Kent Goldings Hops Pellets (6.0A) boiling
1 tsp Irish Moss
1 pkg. Wyeast #1214 Belgian Ale liquid yeast
7.125 gallons Spring water
1 gallons Distilled water

Estimated HBU's - 7.5 (1.2 per gallon)

O.G.: 1.068
F.G.: 1.016

Grain mix to 12 1/2 quarts spring water at 168 degrees F.
Keep at around 153 degrees F for 150 minutes.
Strain grains and sparge with 16 quarts 168 degrees F spring water and add to boiling pot.
Add boiling extract and candi sugar at boil for 90 minutes.
Add hops at 30 minutes.
Add Irish Moss at 75 minutes.
At 90 minutes cool and add to 1 gallons distilled water in fermenter.
Pitched yeast at 67 degrees.

Brew Date: 10/02/97

Rack & polyclar Date: 10/12/97

Fermented 12 days

Bottle Date: 10/14/97