| 5 lbs. Briess Pale Malt Extract |
| 5 lbs. Briess Amber Malt Extract |
| 4 lbs. Briess Dark Malt Extract |
| 2 lbs. Guanillo Honey |
| 2 lbs. 60L Crystal Malt |
| 1 lb. Chocolate Malt |
| 6 oz. Chinook Hops(boiling) |
| 2 oz. Cascades Hops(flavoring) |
| 1 oz. Cascades Hops(aroma) |
| 2 oz. Fuggles Hops(dry hopping) |
| 1 pkg. Wyeast #1098 British Ale Yeast |
| 1 pkg. Wyeast #3021 Pasteur Champagne Yeast |
3/8/96 Popped the Wyeast British Ale Yeast smack pack and let it expand. Made a starter by adding 6 tbsp. amber dry malt extract to 600 ml. softened tap water. Boiled for five minutes in an Erlenmeyer flask, cooled and added the live yeasties. Put a fermentation lock on the flask and put it in a dark place for a couple of days to start really pumping(3/10/96). Boiled 6.5 gallons of unsoftened tap water to remove chlorine and let it cool. Mashed grains in 2 gallons of water @130F for 20 minutes. Brought the temp up to 156F and mashed for 40 minutes. Extracted the wort and sparged the grains with 1 gallon of water at 156F. Brought wort to a boil. Turned off heat to add extracts and honey. Brought back to a rolling boil and added four oz. Chinook hops. Boiled for ten minutes, added two oz. Chinook hops. After fifty total minutes of boil, added two oz. Cascade hops for flavoring. 58 minutes into the boil, added an ounce of Cascade hops. Removed from head and began cooling with immersion wort chiller down to 90F. Strained cooled wort into a bucket with enough chilled Utopia spring water to bring volume to five gallons. Took temperature and OG readings and siphoned into 6 1/2 gallon glass primary. Pitched yeast from starter.
| OG 1.115 @ 66F on Mar. 10, 1996 into glass primary fermenter. |
| IG 1.036 @ 64F on Mar. 22, 1996 intermediate reading |
| IG 1.033 @ 71F on Mar. 24, 1996 racked to secondary and added champagne yeast starter |
| April 10, 1996 Added 2 oz. Fuggles hop pellets to dry hop. |
| FG 1.032 @ 70F on April 27, 1996 Bottled in brown glass |
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