Added all grains at 0°
Rest @ 115° for 15 min
Rest @ 135° for 30 min
Rest @ 148° for 15 min
Rest @ 160° for 15 min
Brought to a boil and sparged
Added Chinook and boiled for 60 min
Added Willamette for last 15 min
Cooled, transferred to carboys and pitched yeast
Transferred to a secondary on 10/21/98
Note: Yeast stopped dead after 3 days. Possibly due to low temperatures.
Primed with 1 3/4 cup molasses