Recipe - sort of taken from a few spots
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(6 gallons, extract with grains) 
expected stats: OG = 1.060, FG = 1.015, IBUs = 25, SRM = 20, 5.8% abv

Ingredients
8 lb Maris Otter
2 lb British Amber Malt
2 lb British Mild (sort of superfluous)
8 oz C40
8 oz C60
4 oz C120
1 oz Chocolate
.5 oz Northern Brewer (8.3%) 60 mins
.5 oz Fuggles 30 mins
1 tsp yeast nutrient (15 mins)
1 tsp Irish moss (15 mins)

(pitch this from a starter)
Wyeast 1335	(British Ale II)

TODO next time
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- same as Alpha Male
- also, if brewing twice in one day, then mash in #2 with 10 mins left in boil #1

4/21/06  Made starter
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- popped yeast at about 9 am at work
- this yeast was a bit sluggish, both in the pouch and then later in the starter

4/23/06  Brew
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- infused to 154F (172F water)
- one hour mash
- 90 min boil.  Longer to get more color.
- kept mash a bit hotter than usual (it always seems to fall WAAAAY too low)
	because the sparger got clogged (piece of shit) and I had to manually
	sprinkle water over the grain bed.  BUILD A BETTER SPARGER, PERHAPS WITH
	A FLOAT.

4/29/06  Racking 
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- A bit lighter color than I intended 
- Yeast really cropped to the top 
- Not yet very clear, still a bunch of hazy stuff, probably some yeast/protein/etc. 
- S.G. 1.033: this yeast really flocculated prematurely 
- really started bubbling when I put it on the counter before racking 
- after racked, started bubbling immediately 

5/11/06 Kegging 
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- again, could be a bit darker, but should use more chocolate and less lighter crystal 
- sweetish, but a bit of hop balance in the background 
- F.G. 1.018 
- bottled 6 bottles with 1 coopers drop each, remainder to keg 

5/21/06 Refrigerate/taste
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Put keg on tap.  Immediately pulled off two 8 oz glasses. 
The first was pure yeast, but the second started to clear tasted 
acceptably good. 

May/June notes
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Needs less crystal, and more chocolate.  Could probably use .75 pounds
crystal, but needs 4-6 oz chocolate to make up for that color loss, and
could use more darkness anyway.