Batch #140, Brewed 6/4/94

14 1/4 lb. Great Western Pale Malt
2 3/4 lb. British Pale Malt
1 lb. 540 L Roasted Malt
1 lb. Chocolate Malt
2 oz. Black Patent Malt
2 oz. Peated Malt (from Bruce)
1056 Chico Ale yeast from #139
1 tsp. Gypsum in the boil
2 oz. Centennial, 10.7 alpha, for 60 minutes
1.5 oz. Tettnanager, 5.5 alpha for 30 minutes
2 oz. Mount Hood, 6.3 alpha at end of boil

Mash: heat strike water to 190 F, dropped to 180 when drained to mash tun cooler.
Dropped to 156 when grain added.
Ambient temperature 70 F.
Mash time: 75 minutes.

Sparge with 200 F water, reached 180 F on the top of the grain bed.

O.G.: 1.056 at 90 F