Grain/Adjuncts:
Type			EBC	Weight
Fawcett Maris Otter		8000
Weyermann Wheat Malt		300
Fawcett Roasted Barley		700
Fawcett Dark Crystal		1000
Fawcett Black Malt		500
Fawcett Chocolate Malt		500

22 liters of water for mash
Mash-schedule: 67 for 60

Boil volume: approx 27
Boil for 90 minutes

Hops:
Type		Alpha%	Weight	Time
Northdown	9.4	70	60
Fuggle		5.9	30	60
Fuggle		3.8	100	15


Batch volume: 21l - 18l after blowoff

Yeast: WYeast 1084 Irish Ale (from #24)

OG: 26.8
Primary Fermentation: 26-11-2005
SG: 
Secondary Fermentation: dd-mm-yyyy to dd-mm-yyyy at approx. Y degrees C
FG: 

Priming sugar: x grams

ABV: 

Notes: