Instructions: Mash in 18 quarts water @148 degrees (adjust pH to 5.3). Starch conver- sion 2 hours at 150-141 degrees. Mash out 5 minutes at 168 degrees.

Sparge at 168 degrees. Boil wort 2-1/2 hours. 90 minutes after start of boil, add extracts, molasses, and Northern Brewer hops. 30 minutes later, add Kent Goldings hops. In last 15 minutes, add Hallertauer and Cascade hops. This was not an easy batch. The yeast took off immediately and blew out 1-1/2 gallons through the blow tube. Once the yeast subsided, I let it sit for a week and then bottled. I should have taken a sample and pitch- ed some Red Star Pasteur champagne yeast because it turns out the grav- ity was still 1.091! The flavor is impossibly syrupy, but Ill put in the cellar and forget about it for a few months. This could be my most expensive failure yet, then again, maybe not. Maybe I can pour it over ice cream...

Original Gravity: 1.126

Final Gravity: 1.092

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