recipes

The Claypool Nano-Brewery

Batch 130 - Toad Slobber Stout

Ingredients (5 gallons)

8.5 lbs. Pale Ale Malt
0.375 lb Roasted Barley
0.375 lb Black Patent Malt
0.75 lb 60L Crystal Malt
2.25 oz. Northern Brewer Hops Pellets (8.6A) boiling
0.5 oz. Fuggles Hops Pellets (3.4A) finishing
1 tsp Irish Moss
1 pkg. Wyeast #1084 Irish Ale liquid yeast
8 gallons Spring water (+ top off water)

Estimated HBU's - 17.2 (3.44 per gallon)

O.G.: 1.051
F.G.: 1.012

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 aroma hops at 55 minutes.
At 60 minutes cool and add to fermenter.
Pitched yeast at 78 degrees.

Brew Date: 11/27/98

Rack & polyclar Date: 12/22/98

Fermented 25 days

Bottle Date: 12/23/98