recipes

The Claypool Nano-Brewery

Batch 128 - New World Stout

Ingredients (5 gallons)

8.5 lbs. Pale Ale Malt
0.5 lb Roasted Barley
0.5 lb Black Patent Malt
0.5 lb. 120L Crystal Malt
2 oz. Cluster Hops Pellets (7.3A) boiling
1 oz. Cascade Hops Pellets (4.4A) aroma
1 oz. Cascade Hops Pellets (4.4A) dry hop
1 tsp Irish Moss
1 pkg. White Labs California Liquid Ale yeast
8 gallons Spring water (+ top off water)

Estimated HBU's - 14.6 (2.92 per gallon)

O.G.: 1.051 (est 1.046)
F.G.: 1.014

Grain mix to 13 quarts spring water at 168 degrees F.
Keep at around 153 degrees F for 105 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 aroma hops at 55 minutes.
At 60 minutes cool and add to fermenter.
Pitched yeast at 81 degrees.

Brew Date: 08/02/98

Dry Hop Date: 08/10/98

Rack & polyclar Date: 08/18/98

Fermented 17 days

Bottle Date: 08/11/98