#191, Brewed 6/22/97

30 lb. Great Western Pale malt
4 lb. Hugh Baird 70/80 Crystal malt
3/4 lb. Special "B" malt
1/3 cup roasted barley
1/3 cup ScotMalt chocolate malt
1 oz. '96 Hoptech Centennial hops, 11.3 alpha, for 90 minutes
2.5 oz. '96 Hoptech Tettnanger hops, 5.1 alpha, for 90 minutes
Add Irish moss last 30 minutes of boil.
Nottingham Ale yeast

Mash strike water 188 F, mash 150 F for 1 hour.
Sparge strike water at boiling, sparge 1 hour, S.G. at end of sparge was 1.030
Pre-boil starting gravity 1.062, pre-boild for 30 minutes before adding hops.
Boil for 90 minutes after adding the hops.

O.G.: 1.072
F.G: 1.022 (9/30/97)