recipes

The Claypool Nano-Brewery

Batch 123 - Groundskeeper Willie Wee Heavy Scotch Ale

Ingredients (5 gallons)

8 lbs. Pale Ale Malt
2 lbs. Carapils Malt
2 oz. Roasted Barley
4.4 lbs. M&F Light Dried Malt Extract
1.5 oz. East Kent Goldings Hops Pellets (6.0A) boiling
1 tsp Irish Moss
1 pkg. Wyeast #1728 Scottish Ale liquid yeast
7.125 gallons Spring water
1 gallon Distilled water

Estimated HBU's - 9 (1.8 per gallon)

O.G.: 1.094
F.G.: 1.022

Grain mix to 12 1/2 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 at boil for 60 minutes.
Add Irish Moss at 45 minutes.
At 60 minutes cool and add to 1 gallon distilled water in fermenter.
Pitched yeast at 67 degrees.

Brew Date: 02/15/98

Rack & polyclar Date: 02/28/98

Fermented 14 days

Bottle Date: 03/01/98