recipes

The Claypool Nano-Brewery

Batch 121 - New Year Barleywine

Ingredients (2.5 gallons)

8 lbs. Pale Ale Malt
0.25 lb. 60L Crystal Malt
0.25 lb. Belgian Aromatic
1 oz. Northern Brewer Hops Pellets (8.6A) boiling
1 oz. Cascades Hops Pellets (4.4A) boiling
1 oz. Cascades Hops Pellets (4.4A) flavor
1 oz. Cascades Hops Pellets (4.4A) dry hop
1 tsp Irish Moss
2 tspn Gypsum
1 pkg. Wyeast #1056 American Ale liquid yeast
6.5 gallons Filtered tap water

Estimated HBU's - 13 (5.2 per gallon)

O.G.: 1.079
F.G.: 1.015

Grain mix to 10 quarts filtered tap water at 170 degrees F.
Keep at around 154 degrees F for 90 minutes.
Strain grains and sparge with 16 quarts 168 degrees F filtered tap water and add to boiling pot.
Add gypsum.
Boil for 120 minutes.
Add boiling hops at 60 minutes.
Add Irish Moss at 105 minutes.
Add flavor hops at 105 minutes.
At 120 minutes cool and add to fermenter.
Pitched yeast at 66 degrees.

Brew Date: 01/11/98

Dry Hop Date: 01/24/98

Rack & polyclar Date: 01/31/98

Fermented 21 days

Bottle Date: 02/01/98