#173, brewed 7/6/96

26 lb. Pale malt
1 lb. Toasted malt
4 lb. Munich malt
4 lb. 70/80 Hugh Baird crystal malt
1/3 cup roasted barley in the mash
1/3 cup roasted barley in the sparge
4 oz. Tettnanger hops, 5.5 alpha for 90 minutes
.5 oz. Centennial hops, 9.0 alpha, for 90 minutes
Add Irish moss last 30 minutes of boil.
Nottingham ale yeast (2 x 14 grams)

Mash at 158 F for 1 hour.
Add the crystal malt at the completion of mashing.
Sparge with 175 F water.
Boil for 90 minutes.

O.G.: 1.065
F.G: 1.024