Brewing Method: All Grain
Yeast: WYeast 1098
Yeast Starter: 60g DME in 400mL
Batch Size: 5 US Gal
Original Gravity: 1.056
Final Gravity: 1.016
Alcohol Content: 5 %
Total Grains: 11 US Lb
Color: Dark
Extract Efficiency: 75 %
Hop IBU's:
Boiling Time: 60 min.
Primary Fermentation: 17 Days, 65-70F
Secondary Fermentation: none
Additional Fermentation: none

Grain Bill:

9# English Pale Malt
1# English Crystal 60L
0.75 # English Roasted Barley
0.25 # Black Patent

Hop Bill:

2.75 oz. N. Brewer 7.8% AA for 50 min.
1.0 oz. Willamette 4.8% AA for 10 min.

Mash Schedule:

Single infusion mash, All Grain was added to 3 Gal of 172F Water.
Temp stabilized at 157F dropping to 152 during the 1 hour mash.
Sparged with ~ 4 Gal of 168F Water. Sparge Water was pH adjusted to ~5.5 with citric acid.

Brewers Notes:

Brewed on a bitterly cold day. The garden hose I use to supply water to my wort chiller had frozen. Wort sat at 180F+ temp until I thawed hose. I feared disaster. This beer turned out to be my best received beer ever, winning praise at my brew club and First Place in the Stout category at the South Shore Brew Off in 1997.

If I made any changes, (and I will) I'd leave out the black patent, as it helps create an astringincy which I thought was the beer's only flaw.