| 8 lbs. Plain Amber Malt Extract |
| 1/2 lb. Chocolate Malt |
| 1/4 lb. Black Patent Malt |
| 3 oz. Hallertauer German Hops |
| 1 pkg. Australian Dry Ale Yeast |
Put all grains in a grain bag and added to the pot with 1.5 gallons of softened local tap water (Round Rock, TX). Brought grains up to 170F. Steeped grains for fifteen minutes and removed grain bag. Brought resulting wort to a boil and added malt extract and 1.25 oz hops. 45 minutes into the boil, added .75 oz hops. Total boil time 60 minutes. Cooled wort in ice bath and strained into plastic primary fermenter with 2.5 gallons of chilled spring water. Added tap water to bring the level up to five gallons. Pitched yeast at 64F.
| OG 1.054 @ 64F on Nov. 18, 1994 |
| IG 1.022 @ 70F on Nov. 21, 1994 Racked to glass secondary and dry hopped with 1 oz. Hallertaeur Hops |
| FG 1.018 @ 65F on Nov. 30, 1994 Bottled in brown glass |
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