The Claypool Nano-Brewery

Batch 137 - Son of White Tail Pale Ale

Ingredients (5 gallons)

11 lbs. Pale Ale Malt
1 lb. 40L Crystal Malt
1.5 oz. Kent Goldings Hops Pellets (6.1A) boiling
0.5 oz. Kent Goldings Hops Pellets (6.1A) finishing
0.5 oz. Fuggles Hops Pellets (5.5A) dry hop
1 tsp Irish Moss
1 pkg. White Labs #WLP005 British Ale liquid yeast
6 gallons Spring water (+ 2 gallons top off water)

Estimated HBU's - 7.71 (1.54 per gallon)

O.G.: 1.050
F.G.: 1.020

Grain mix to 24 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 finishing hops at 58 minutes.
At 60 minutes cool and add to fermenter.
Pitched yeast at 76 degrees.

Brew Date: 10/20/01

Dry Hop Date: 10/30/01

Rack & polyclar Date: 11/03/01

Fermented 15 days

Bottle Date: 11/04/01