Yeast Starter: Combine water, hop pellet, tablespoon of malt extract in small sauce pan. Bring to boil. Cover, let cool. Pour starter solution and
yeast into bottle, seal with airlock.
Grain Tea: Make a grain tea by soaking crystal and chocolate malts for 30 minutes in 1 gallon of 185-190 degree water. Collect liquid by
pouring through strainer.
Boil Wort: Boil grain tea, malt extracts, 1 pound honey, and additional water. Boil for 15 minutes. Add 1 ounce of Bullion hops and boil for 30
minutes. Add 1 ounce of Cascade hops and boil for 60 minutes. Add 1/2 ounce of Czechoslovakian Saaz hops and steep for 20 minutes.
Collect Wort: Transfer wort into bucket straining out hops. Cool over night.
Pitch Yeast: Transfer wort from bucket into carboy and add yeast.
Dry-Hop (1 Jan 1994): After foam has subsided to 1/4 inch thick add remaining 1/2 ounce of Czechoslovakian Saaz hops to carboy.
Oak Aging (15 Jan 1994): After 10-14 days of dry-hops transfer new beer to new carboy and add 1 heaping tablespoon of oak ships.
Bottle: Make prime solution with 2/3 cup molasses by boiling with 1 cup of water for 20 minutes. Add new beer to priming solution then bottle.
Allow bottles to carbonate at room temperature for 1 week before sampling.