| A: | 9# 2-row malt |
| 6oz black patent malt | |
| 4oz chocolate malt | |
| 3oz cara-pils malt | |
| 4oz flaked barley | |
| B: | 1oz zeus hops, 60 min |
| 1oz zeus hops, 30 min | |
| 3/4oz goldings, 2 min | |
| C: | yeast, Wyeast 1084 Irish Ale |
| 1. | Mash (A), dough-in 122F (10qt water 130F), rest 15min, 150F (5qt 200F) 60min, 158F until conversion complete, mash out at 168F. |
| 2. | Sparge with 170F water to collect 7gal. |
| 3. | Boil to reduce to 5gal, following hops schedule (B). |
| 4. | Cool to 65F in carboy, pitch (C), until krausen completes. |
| 5. | Move to secondary and ferment 50-55F. |
Servings: 40