recipes

The Claypool Nano-Brewery

Batch 131 - Willie Brown Ale

Ingredients (5 gallons)

8.5 lbs. Pale Ale Malt
0.25 lb Roasted Barley
0.25 lb Chocolate Malt
1 lb 60L Crystal Malt
1 oz. Northern Brewer Hops Pellets (7.0A) boiling
1.5 oz. Fuggles Hops Pellets (3.4A) flavor
0.5 oz. Cascades Hops Pellets (4.3A) aroma
0.5 oz. Cascades Hops Pellets (4.3A) finishing
1 tsp Irish Moss
1 pkg. Wyeast #1056 American Ale liquid yeast
8 gallons Spring water (+ top off water)

Estimated HBU's - 11.25 (2.25 per gallon)

O.G.: 1.052 (est 1.040)
F.G.: 1.015

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 18 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 flavor hops at 30 minutes.
Add Irish Moss at 45 minutes.
Add aroma hops at 55 minutes.
Add finishing hops at 57 minutes.
At 60 minutes cool and add to fermenter.
Pitched yeast at 69 degrees.

Brew Date: 12/30/98

Rack & polyclar Date: 01/09/99

Fermented 13 days

Bottle Date: 01/10/98