Old Ale

by Bryan Gros, Feb 22, 1997

Batch size = 5 gallons

Mash:

11.5 lb. pale malt
3/4 lb of Crystal 70L
1/4 lb. of Brown
1/3 lb of Chocolate

Mash: 90 minutes at 155, mash out at 168 for 5 minutes
Boil: 90 minutes

2/5 oz of Columbus 70 minutes
1 oz Mt Hood 20 minutes
1 oz Mt. Hood 5 minutes
1.2 oz Mt Hood 0 minutes

IBU's 40.92

Yeast: Wyeast Scottish Ale

Fermentation: 6 days at 65 degree, secondary 20 days at 68 degrees.

O.G.: 1.073
F.G.: 1.024

alc: 6.76