Grain/Adjuncts:
Type			EBC	Weight
Muntons Otter			7000
Fawcett Roasted Barley		500
Fawcett Black			200
Fawcett Crystal			500
Fawcett Chocolate		400
Weyermann Wheat Malt		200

18 liters of water for mash (infused 4 more liters to reach mash-temp)
Mash-schedule: 67C for 60

Boil volume: Approx 22l
Boil for 90 minutes

Hops:
Type	Alpha%	Weight	Time
Target	11.9	40	60
Fuggle	5.9	40	30
EKG	5.9	30	1

Batch volume: 17.5l

Yeast: WYeast 1187 Ringwood Ale (from #11)

OG: 24.4 brix
Primary Fermentation: 26-04-2005 to 03-05-2005 days at approx. Y degrees C
SG: 14.8
Secondary Fermentation: 03-05-2005 to 17-05-2005 days at approx. Y degrees C
FG: 14.5

Priming sugar: x grams

ABV: 9.4%

Notes: Mashed in rubbermaid, last runoff at 14 brix