8lbs. pale malt extract (less 3oz. used in starter last night)

Hops:
	1oz. Hallertau (2min)
	1oz. Styrian Goldings (10min)
	1oz. No. Brewer (bittering, 60min)

01-17-07:

Heat 3 gallons water and add malt extract. Bring to boil and add bittering hops. Boil for 50min, add Styrian Goldings hops. Boil 8min more, add Hallertau hops. Boil 2 minutes. Remove from heat and cool as fast as possible (sink full of ice water).

Adjuncts:
Add each to 3 cups of water and boil for 5 minutes to sterilize. Cool with icewater bath down to 80¡f and pour through sanitized funnel into destination jug.

When all jugs are ready with adjuncts, transfer wort to plastic tub and top up to 4.5 gallons with distilled water. Add yeast starter (24 hours old) and mix with sanitized spoon. While stirring constantly, drain equal amounts into each jug.



Batch 3:
Jug A
	Extra sugar: none (3 cups water)
	Original gravity: 1.052
Jug B
	Extra sugar: Candi sugar (167g)
	Original gravity: 1.068
Jug C
	Extra sugar: Molasses (192g)
	Original gravity: 1.066
Jug D
	Extra sugar: Maple Syrup 3/4 cup
	Original gravity: 1.066
Jug E
	Extra sugar: Clover Honey (229g)
	Original gravity: 1.068
Jug F
	Extra sugar: Caramelized Sugar (made from 2 cups sugar, 1 cup water)
	Original gravity: 1.067

Bonus jug
	Mixture of equal portions of A-F (from hydrometer readings)
	
01-26-06:
Transferred all jugs to new clean jugs for secondary fermentation. Fermented wort was light brown except for jug C which was dark brown. All jugs had about 1/2 inch of yeast sediment on the bottom. We preserved some of the sediment from jug A in a used White Labs test-tube for later use. We tasted a bit of the wort from jug F, which was disturbingly sweet.

02-05-06:
Mixed up a primer with 1 cup of corn sugar to three cups of water. Boiled and cooled. Bottled one batch at a time in order A-F using half a cup of primer each. Took gravity readings before priming. Did not wash bottling bucket between batches.

Jug A
	Final gravity: 1.016
Jug B
	Final gravity: 1.022
Jug C
	Final gravity: 1.021
Jug D
	Final gravity: 1.018
Jug E
	Final gravity: 1.021
Jug F
	Gravity: 1.041
	Obviously this gravity not acceptable... for some reason fermentation did not fully attenuate. Abandoned bottling plan and instead poured Jug F into Jug D to make use of the existing yeast cake. Hopefully it will ferment out the rest of the way.
	
02-26-07:
Put one bottle each of A C and D in the freezer for 10 minutes to chill.
A	-	Reminds Chris of hefeweizen but "better than steel reserve"
		Carl: Better than sex with a fat chick.
		A little bitter, definitely trappist yeast flavors.
C	-	Carl and Paul correctly guessed molasses. Fuller flavor, "a lot more there".
D	-	Flavor comes on like it's going to be a big base note, but then disappoints by migrating up to a high whiny bitterness.
Overall: excellent color, too bitter, not enough carbonation, too little flavor

03-15-07:
C -	Carl: A little too bitter (could be hops filtering issue). Definitely not perfect.
	Bob: Aftertaste is good, don't care for the smell much.
	
04-12-07
Finally bottled jug F. Added 1/8 of a priming sugar mixture made from 1.5 cups corn sugar, 2 cups water, boiled.
	Final gravity: 1.031