Batch #134, Brewed 12/12/93

13 lb. Great Western Pale Malt
9 lb. Hugh Baird Brown Malt
1 lb. Briess Wheat Malt
1/2 lb. Chocolate Malt
1/2 lb. Roasted Malt
1/2 lb. Hugh Baird Crystal Malt
2 oz. Centennial, 10.7 alpha, boil for 60 minutes
1.5 oz Saaz, 4.5 alpha, flavoring
1 oz. Halltertaur, end of boil

Mash: 160 F for 1 hour

Sparge: 180F

Boil: 1 Hour

O.G.: 1.050