by Mike Dixon
Two 3rd Places TRUB XIII (2001)
| 12 lb Marris Otter |
| 1.5 lb 90L Crystal |
| ¾ lb 337L Chocolate |
Mash at 151F, 1 hour
1 Teaspoon Gypsum in Sparge
| 2 oz Northern Brewer (8.6% AA, 60 min) |
| 1 oz Hallertauer (aroma) |
| ½ Teaspoon Irish Moss (15 min) |
| ½ oz Hallertauer (dry hop) |
Wyeast 1098 – British Ale (Could use 1028)
Ferment at 68 F
Added Edme dry yeast at secondary
OG 1.070 FG 1.017