Recipe from NHC Gold Medal winner 2012, Category 19, Strong Ale

• 6.5 gal @ 50% efficiency; OG: 1.091; FG: 1.028; IBU: 44; SRM: 19
• Mash 151F for 90min, mashout at 168F for 15min. Boil 1gal 1st runnings till syrupy then add back to kettle.
• 27lb Marris Otter
• 1lb Special Roast
• 1lb Crystal 55
• 12oz Crystal 120
• 4oz Pale Chocolate
• 1oz Brewers Gold @ 9.7% @ 60min
• 1oz Challenger @8.3% @ 60min
• .65tsp yeast nutrient @ 10min
• .33tsp SuperMoss @ 10min
• Wyeast 1098 British Ale Yeast @ 68F for 14 days