Mash grains at 1500 for 50 min., sparge at 1750 to make 2 gal.
Boil for 60 min.
O.G. = 1.054
Yeast: Wyeast 1058 at 680F for 2.5 weeks
This beer won Best of Show at the 1990 Oregon State Fair amateur beer competition. I replicated it for my beginning homebrew class through Portland Community College last winter and it made an excellent brown ale even without the water treatment and using Wyeast American Ale yeast. For the class we simply brought the grains--in a cheesecloth bag--up to 1700 over a period of about 1/2 hour, then rinsed them into the wort and added the extracts. Total boil was about 75 min. because of time restraints. Ordinarily I would go for the full 90 min.
Bill and Mike had only been brewing briefly when they developed this recipe and submitted the beer to last year's competition. Under last year's rules, we were able to get them a 1st round bye to the national competition in San Francisco; the beer came in 3rd in the Brown Ale category.