The Claypool Nano-Brewery

Batch 136 - Willie Brown Ale

Ingredients (5 gallons)

11.5 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 (7.9A) boiling
1.5 oz. Fuggles Hops Pellets (4.3A) flavor
0.5 oz. Cascades Hops Cones (5.9A) aroma
0.5 oz. Cascades Hops Cones (5.9A) finishing
1 tsp Irish Moss
1 pkg. White Labs #WLP001 California Ale liquid yeast
6.5 gallons Spring water (+ 2 3/4 gallons top off water)

Estimated HBU's - 8.25 (1.65 per gallon)

O.G.: 1.046
F.G.: 1.016

Grain mix to 26 quarts spring water at 168 degrees F.
Keep at around 156 degrees F for 90 minutes, stirring once.
Recirculate until clear and drain to boiling pot.
Top off boiling 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.
Add aroma hops at 55 minutes.
Add finishing hops at 57 minutes.
At 60 minutes cool and add to fermenter.
Pitched yeast at 82 degrees.

Brew Date: 09/30/01

Rack & polyclar Date: 10/13/01