Brewing Method: Extract
Yeast: Wyeast 1028
Yeast Starter: 1Qt.
Batch Size: 5.5Gal. US
Original Gravity: 1.068
Final Gravity: 1.016
Alcohol Content: %
Total Grains: 9.55 Lb Extract Total
Color:
Extract Efficiency: %
Hop IBU's: 65.1
Boiling Time: 90 Minutes
Primary Fermentation: 10 days in basement at 68F
Secondary Fermentation: 20 days in basement at 68F
Additional Fermentation: Three months aging in basement

Grain Bill:

3Lbs Laaglander Amber Dry DME
3.3 Lbs Munton & Fisson Amber Liquid Malt Extract
2.75 Lbs SourWood Honey
0.5 Lbs Crystal L60

Hop Bill:

1.0 Oz Galena ,Whole leaf, 11.7 Alpha, 47.9 IBU 90 Min total
0.5 oz Hallertauer, Whole Leaf, 4.0 Alpha, 6.7IBU, 45 Min total
0.5 oz Golding-BC, Whole Leaf, 4.7 Alpha, 7.9IBU, 45 Min Total
1.0 oz SAAZER, Whole Leaf, 4.3 Alpha, 2.7 IBU, 2 Min Total

Mash Schedule:

Steeep grain in grain bag in 1 Gal of water at 155F for 30 Minutes
Remove grain. Add Malt.

Brewers Notes:

Boil and add hops per above. Added honey ten minutes before boil was finished. Ten day primary, racked to secondary for 20 days, and racked to a corny tank for three months. Took this to a pig roast called "Olimpia Blues Festival" in South Carolina. Came back with an empty corny. Everyone liked it.

6-20-01, Today I tried a "Monkman's Slaughter" Strong English Ale, and the first thing I thought was, This tastes just like OBI IPA. Opened one of the few bottles I kept and sure enough Tastes almost identical. Color is a real close match.