Here's the recipe for the current batch:
| 6 lb | light dry malt extract |
| 1 lb | 40L Crystal malt |
| 1/8 lb | Black Patent malt |
| 1/8 lb | Chocolate malt |
| 1.5 oz | Northern Brewer hops (8.8% alpha) |
| 1 oz | Hallertauer hops (3.8% alpha) |
| 1/4 tsp | Irish Moss |
| 1 pkt | Edme yeast |
| 3/4 cup | priming sugar |
Steeped malts in 3/4 gal water at 150F for 1 hour. Sparged grains into boiling pot with 1 gal hot water. Brought to a boil. Added dry malt extract and boiled for 1 hour. At 30 min to go, added 1.5 oz Northern Brewer hops and Irish Moss. At 2 min to go, added 1 oz Hallertauer hops. Sparged into 2 gal cold water using 1 gal cold water. Let cool overnight. Added yeast. Ferment at 62F in primary. Secondary ferment at 56F.
| Batch started: | March 7, 1999 |
| Racked to Secondary: | March 10 |
| Bottled: | March 14 |
| Current Status: | almost gone |
Not quite as bitter as an India Pale Ale, but it has a nice hop bite!