by Bill MacKenzie
(from November 98 Fermenter)
| 6 # light extract |
| .5 # 120L. Crystal malt |
| 1 # Aromatic Malt |
| .25 # Special B |
| 1 oz. Northern Brewer Hops - 60 Min boil |
| .5 oz.Kent Golding Hops - 10 min boil |
| .5 oz Kent Golding at end of boil |
| .4 oz. Irish Moss 10 min boil |
| 14 g. Whitbread’s dry yeast |
Steep grains in 170 degree water and boil filtrate with
malt for at least 60 min.