#151, brewed 1/22/95

28 lbs. Hugh Baird pale ale malt
4 lbs. Hugh Baird 70-80 Crystal malt
2 oz. Chocolate malt
3 oz. Northern brewer hops, 7.4 alpha, for 80 minutes.
1 oz. Saaz hops, 6.0 alpha, for 80 minutes.
Irish moss, last 30 minutes of the boil.
Second generation 1098 yeast (from #150)
Water treatment in mash: CaCl, Gypsum

Mash strike water 180 F, mash for one hour, starting temperature 155 F, dropping to 150 F.
Add the crystal malt to the mash 10 minutes before sparging.
Sparge with 180 F water.

Pre-boil (before adding the hops) for 40 minutes.
Boil for 80 minutes after adding the hops.
Gravity at pre-boil: 1.068
O.G: 1.078