#167, Brewed 1/19/96

27 lb. Great Western Pale malt
4 lb. Hugh Baird Munich malt
4 lb. Hugh Baird 70/80 Crystal malt
2 oz. Black Patent malt
3.5 oz. '95 Hoptek Pearle hops, 8.3 alpha, 100 minutes
Irish moss last 40 minutes of the boil.
Yeast from 166 (Whitbread dry)

Strike water 180 F
Mash temperature 158 (adjusted with cold water)
Mash time: 1 hour
Add the crystal malt 10 minutes before sparging
Sparge water: 185 F
Pre-boil (before adding the hops) 60 minutes
Boil 100 minutes after adding the hops

O.G: 1.075
F.G: 1.027 (3/2/96)