Batch #70, brewed 3/3/90

18 lb. Klagges malt
4 lb. Toasted Klagges malt
1 lb. Dark crystal malt
1 lb. Chocolate malt
1 lb. Black patent malt
Wyeast 1056 American Ale Yeast, dated 2/90
Wyeast 1036 British Ale Yeast, from #69
2 oz. Washington Bullion Pellets, 8.5 alpha, bittering.
2 oz. Oregon Fuggles Pellets, 5.0 alpha, bittering
2 oz. Washington Cascade Pellets, 4.8 alpha, flavor.
2 oz. Tetnanger Pellets, 4.2 alpha, aroma
Irish Moss

Mash: Add grains to 3 gallons of 190 degree water, rest at 148 F.
Add 1 gallon boiling water, rest at 155 F
Add 1 gallon boiling water, rest at 160 F
Mash out at 170 F

Sparge with 18 gallons at 180 F.

Boil as separate batches.

A: Chico Ale yeast, O.G 1.050
B: British Ale yeast, O.G. 1.042

Awards?

4^th place 1990 Santa Clara County Fair
3^rd place 1990 Alameda County Fair