The Claypool Nano-Brewery

Batch 119 - Blues Gueze

Ingredients (2.5 gallons)

4 lbs. Alexander’s Wheat Malt Extract
0.25 lb. Pale Crystal Malt 10L
0.5 oz. Stale Fuggles Hops Pellets (3.4A) boiling
1 pkg. Wyeast #3278 Belgian Lambic Blend
1 pkg. Yeast Lab Pediococcus Cerevisiae
1 pkg. Yeast Lab Brettanomyces Lambicus
0.5 tsp Irish Moss
0.5 tsp Gypsum
1 oz. Sanitized Oak chips
1.75 gallons Spring water
1 gallons Distilled water

Estimated HBU's - NA

O.G.: 1.054
F.G.: 1.008

Grain mix to 1.75 gallons filtered tap water until boiling.
Add extracts, boiling hops, and gypsum at boil for 60 minutes.
Add Irish Moss at 45 minutes.
At 60 minutes cool and add to 1 gallons chilled distilled water in fermenter.
Pitched yeast at 60 degrees.

After 2 weeks pitch pediococcus.
After 2 weeks pitch brettanomyces.
Prime with 1/2 cup corn sugar and pitch fresh subculture of ale yeast.

Brew Date: 10/19/97
Pitch pediococcus: 11/01/97
Ptich brettanomyces: 11/30/97

Fermented 322 days

Bottle Date: 09/06/98