recipes

The Claypool Nano-Brewery

Batch 127 - Rock Wall Pale Ale

Ingredients (5 gallons)

10 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 oz. Kent Goldings Hops Pellets (6.0A) dry hop
1 tsp Irish Moss
1 pkg. Wyeast #1968 Special London Ale liquid yeast
8 gallons Spring water (+ top off water)

Estimated HBU's - 9 (1.8 per gallon)

O.G.: 1.050
F.G.: 1.016

Grain mix to 13 quarts spring water at 168 degrees F.
Keep at around 153 degrees F for 120 minutes.
Strain grains and sparge with 19 quarts 168 degrees F spring water and add to boiling pot.
Top off pot to 7.5 gallons.
Add boiling hops at boil for 60 minutes.
Add Irish Moss at 45 minutes.
Add flavor hops at 45 minutes.
At 60 minutes cool and add to fermenter.
Pitched yeast at 80 degrees.

Brew Date: 06/28/98

Dry Hop Date: 07/05/98

Rack & polyclar Date: 07/12/98

Fermented 16 days

Bottle Date: 07/14/98