12.5 #  Maris Otter malt
.5 #   Victory malt
.5 #   Crystal 80  malt
1.0 #   Crystal – Dark – Durst  90 L
.5 #   Black Patent malt
9 oz.  Roast Barley
.5 #   Flaked Barley
2  oz.  Glacier pellets   5 %  AA

Additives:  1 TBS. pH stabilizer –  adjust water to alkaline
1 tsp. yeast nutrient  – 1 tsp. Irish Moss to boil
Mash  5 gal.  41 oz.  water at 165F in tun add grains to 154F
Stir @ 5 min.         @ 30 min.         @ 50 min.
75  min. rest to 152-150F          Iodine test
2 gal.  boiling water  mash-out at 166F 5 min.
Sparge  continuous  3.5 gal.  water collect 7.5 gal. wort
Boil   90 min.
Hops    First addition              1 oz  @ 45 min
Second                              1 oz   @ 60 min
O.G.      1.066      F.G. 1.020          Plato  16.5/5            28  IBU’s
Rest 20 min.-chill to fermenter – oxygenate  Pitch @  64F
Yeast  two XL1728 Scottish Ale smak paks
Fermentation    Blow-off pops by
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Rack to Secondary after 10 days ___________________________
Put in fridge 7 days later _________________________________
Keg after 7 days_______________________
Notes _______________________________________________
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