Clara Bell

Classification: pale ale, extract

Source: Doug Roberts (dzzr@lanl.gov) Issue #244, 9/2/89

This is simple, yet a little different from any of my previous batches. Ingredients were ordered from Great Fermentations of Santa Rosa---great company...good stuff and two-day delivery

Ingredients:

7 pounds, light, unhopped syrup
1 pound, Cara-pils malt, cracked
1-1/2 ounces, Hallertauer hops pellets
1 teaspoon, salt
1 teaspoon, citric acid
2-1/2 teaspoons, yeast nutrient
2 tablespoons, Irish moss
2 packs, Munton & Fison yeast

Procedure:

Put cara-pils and crystal malt in 2 gallon pot with 170-180 degree water for one hour, stir occasionally. Sparge into boiling pot with enough water to bring volume to 3-1/2 gallons. Add syrup and 1 ounce of hops. Boil one hour, adding Irish moss in last 1/2 hour and 1/2 ounce hops in last 10 minutes. Add salt, citric acid, and nutrient. Put in primary with enough water to bring volume to 5 gallons. Pitch yeast at about 75 degrees.

Specifics:

O.G.: 1.059