Ingredients:

• 14.03 gal - Redwood City approx of Antwerp, Belgium (Water)
• 7.01 g - Gypsum (Calcium Sulfate) (Mash 60 min) (Misc)
• 2.81 g - Calcium Chloride (Mash 60 min) (Misc)
• 22 lbs - Pale Malt, Maris Otter (3.0 SRM) (Grain)
• 1 lbs 1.0 oz - Caramel/Crystal Malt -120L (120.0 SRM) (Grain)
• 6.1 oz - Caramunich Malt (56.0 SRM) (Grain)
• 15.0 oz - Brown Sugar, Light (8.0 SRM) (Grain)
• 1.7 oz - Fuggles [4.5%] - Boil 60 min (Hops)
• 0.9 oz - Challenger [7.5%] - Boil 60 min (Hops)
• 0.9 oz - Fuggles [4.5%] - Boil 0 min (Hops)
• 0.1 oz - Challenger [7.5%] - Boil 0 min (Hops)
• 2 pkgs - Scottish Ale (Wyeast Labs #1728) (Yeast)
• 10.0 oz - Fuggles [4.5%] - Dry Hop 10 days (Hops)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.132 (30.2° P)
Final Gravity: 1.023 SG (5.8° P)
Alcohol by Vol: 14.7%
Color SRM: 17.8  Color Sample 
Bitterness IBU: 38.0
Recipe Type: all-grain
Yield: 5.00 US Gallons

Source: Anonymous