6 lb Marris Otter Pale Malt
1/4 lb British Crystal, 65L
1/2 lb Chocolate Malt
7 oz. Roast Malt
1/2 lb Flaked Wheat
1/2 lb Sucrose
Mash @ 150 degrees for 60 minutes
Bittering Hops - N. Brewer and E. Kent Golding -- 60 min
Flavor Hops - E. Kent Golding -- 15 min
Ferment with Wyeast 1084 Irish Ale.
Page maintained by Scott Graham. Last updated February 16, 2004.