Here's the recipe for the current batch:
| 6 lbs | Light dry malt extract |
| 1/8 lb | Belgian Aromatic malt |
| 1/8 lb | 10L Crystal malt |
| 1/2 lb | 40L Crystal malt |
| 1/16 lb | chocolate malt |
| 2 oz | Willamette hops (6.0% alpha) |
| 1 oz | Hallertauer hops (4.8% alpha) |
| 1/4 tsp | Irish Moss |
| 1 pkt | Danstar London yeast |
| 3/4 cup | glucose (priming sugar) |
Steeped malts in 1/2 gal water at 175F for 1 hour. Sparged grains into boiling pot with 1.5 gal hot water. Brought to a boil. Added dry malt extract and boiled for 1 hour. At 40 min to go, added 1/2 of the Willamette hops. At 30 min to go, added the rest of the Willamette hops and the Irish Moss. At 2 min to go, added the Hallertauer hops. Sparged into 2 gal cold water using 1 gal cold water. Let cool overnight. Added yeast. Ferment at 60F in primary. Secondary ferment at 60F.
| Batch started: | Feb 18, 2002 |
| Racked to Secondary: | Feb 27 |
| Bottled: | Mar 17 |
| Current Status: | maturing |
| First Impressions: | fine amber ale, nice hoppy aftertaste |