7 1/2 lb Pale malted barley
1 lb Crystal malt (10 Lovibond)
1/2 lb Chocolate malt
2 oz Black patent malt
41 1/3 g  Cluster - boil
11 1/3 g  Cascade - 10 min.
13 2/3 g  Cascade - finish
Wyeast British

Add grains to 3.5 gallons cold water. Heat to 150 degrees and maintain
for 90 minutes, stirring constantly. Used 4.5 gallons 170 degree sparge
water. Collected 6 gallons wort. Boiled 60 minutes. Add Cluster at
beginning of boil. Add 11.4 grams Cascade at 50 minutes. Turn off heat
after 1 hour boil, and let last of Cascade hops steep. Cooled to about 75
derees and pitched. Deep red color. Looks almost black in the fermenter.
Original Gravity: 1.048 Final Gravity: 1.014

Jack Green