Batch #122, Brewed 11/26/92

18 lb. Pale malt
2.5 lb. 40L Crystal malt
1 lb. Roasted malt
1 lb. Chocolate malt
3 oz. Black patent malt
1098 British Ale yeast
1.5 oz. Tettnanger, 4.5 alpha, bittering for 60 minutes
1.5 oz. Hallertaur, 4.4 alpha, bittering for 60 minutes
1 oz. Tettnanger, flavoring for 15 minutes
1 oz. Hallertaur, flavoring for 15 minutes

Mash: Strike water 5.5 gallons at 200 F, start at 163, dropped to 160 after one hour.

Boil: 60 minutes.

O.G.: 1.050 at 80 F

Dry hopped in the keg, hence the name "Pain in the Ass Porter". Don't do this, because the keg fittings get clogged with hops.