Grain bill:
- 32 pounds domestic 2 row
- 1 pound chocolate
- 2 pounds crystal 60L
- ½ pound roasted barley
- ½ pound black patent

Hop bill:
- 1 ½ oz Cluster, 6.9% alpha acids, 60 minutes
- 2 oz Tettnanger, 4.8% alpha acids, 10 minutes

Yeast: Wyeast 1084, 1332, US56 (one per each 5 gallons, this batch ended up with about 12 gallons)

Primary: 3 weeks
Secondary: none

Notes: Mashed in with 34 quarts of water that was heated 22F over what I needed, aimed for 158F temperature, actual was 157F, 60 minute mash, sparged with 14 gallons, needed 18 and I ran out so I used 4 gallons of HOT tap water, sparged for 1 hour 20 minutes, collected about 20 gallons of runoff, boiled for 60 minutes. I had an extra 6 gallons that I boiled the next day with 3/4 oz Cascade 6.0% AA @ 60, and 1 oz Sterling 6.5% AA @ 15. Only had 2 gallons after boil. OG on 10 gallon batch was 1.060, on smaller batch was 1.032. FG on 1332 was 1.028, ABV = 4.2%. This was MUCH lower than expected. The problem was I fermented in the 50s, not 60s. Temperature control was hard this winter.