Brewing Method: Partial Mash
Yeast: Wyeast English or London Ale and 1 packet champagne yeast at secondary ferment
Yeast Starter: @16-20 oz starter in thick slurry
Batch Size: 5 US gallons
Original Gravity:
Final Gravity:
Alcohol Content: %
Total Grains:
Color: Rich copper brown
Extract Efficiency: %
Hop IBU's:
Boiling Time: 75 minutes
Primary Fermentation: 7 days at 72F
Secondary Fermentation: 3 weeks at 72F
Additional Fermentation: at least 4 months in bottle

Grain Bill:

5 lbs dark malt extract
5 lbs amber malt extract
2 lbs pale DME
4 pounds clover honey
6 oz molasses
2lbs 60L crystal
4 oz chocolate malt

Hop Bill:

1 oz Chinnook 75 minutes
1 oz Galena 75 minutes
1 oz Northern brewer 60 minutes
1 oz Willamette 45 minutes
1 oz Cascade 30 minutes
1 oz Cascade end of boil
1 oz Cascade dry at secondary ferment

Mash Schedule:

All grains cracked and put in muslin boiling bag, steeped for 20 minutes at 170F, then sparged. Add all malt extracts, DME, honey and molasses gradually to avoid burning. Top off to 3 gallons and bring to roiling boil.

Brewers Notes:

Add hops at above schedule. Irish moss 1 tspn at 60 minutes. Ice bath to cool. Rack to primary top off to 5 gallons. Add yeast starter or 2 packs good dry ale yeast primed. Highly recommend blow off hose for first 2-3 days then switch to fermentation lock. Primary fermenter for 7 days. Rack to secondary, pitch primed champagne yeast and 1 oz cascade dry hops, ferment in secondary for 3 weeks. Rack and bottle with 3/5 cup corn sugar at room temp for 3-4 weeks, bottle condition for at least 4 months and enjoy. Definately worth the wait and true to its name yet had saved one bottle for nearly 2 years before trying and it was truly the most elegant, complex brew I have ever made.