Recipe Type: All Grain
Yeast: Wyeast: Rouge PacMan
Yeast Starter: 1800 ml
Batch Size (Gallons): 10 Gallons
Original Gravity: 1.067
Final Gravity: 1.009
IBU: 75
Boiling Time (Minutes): 90 mins
Color: ?
Primary Fermentation (# of Days & Temp): 2 weeks
Secondary Fermentation (# of Days & Temp): 3 weeks
Tasting Notes: What can I say, this beer is wonderful.

Grain:

21 lbs Maris Otter
2 lb Munich Malt
1 lb Biscuit Malt
1 lb CaraMunich Malt

Hops:

3 oz Simcoe (or Amarillo) at 60 min
0.75 oz Cascade at 15 min
0.75 oz Saaz at 15 min
0.75 oz Cascade at 5 min
0.75 oz Saaz at 5 min
2 oz Cascade dry hop Secondary*
2 oz Saaz dry hop Secondary*

Yeast:

Wyeast: Rouge PacMan


Mash at 152-153° F for 90 mins. for decent malty profile.
Boil for 90 mins for good caramelization.

This used to be my house beer until the resent hop shortage not I brew it once in a while for special occasions.