Recipe from NHC Gold Medal winner 2012, Category 19, Strong Ale
- 6.5 gal @ 50% efficiency; OG: 1.091; FG: 1.028; IBU: 44; SRM: 19
- Mash 151F for 90min, mashout at 168F for 15min. Boil 1gal 1st runnings till syrupy then add back to kettle.
- 27lb Marris Otter
- 1lb Special Roast
- 1lb Crystal 55
- 12oz Crystal 120
- 4oz Pale Chocolate
- 1oz Brewers Gold @ 9.7% @ 60min
- 1oz Challenger @8.3% @ 60min
- .65tsp yeast nutrient @ 10min
- .33tsp SuperMoss @ 10min
- Wyeast 1098 British Ale Yeast @ 68F for 14 days
