This was originally the County Beermakers 1983 Anniversary Recipe.
This recipe was supplied for the 2004 Members Recipe by Phill Turner.
The competition was won by Rod Carroll

METRICS

Batch Size 2 gallons; OG 1100; 

Mash – 65ºC for 60 minutes

Pale Malt               8lb    
Roast Barley            10oz
Crystal Malt            8oz
Chocolate Malt          2oz
Dark Muscovado Sugar    8oz

Boil – 60 Minutes

Fuggles or Goldings     4oz

METHOD

Follow a typical mash boil and fermentation schedule for strong ales.
Using a yeast with high alcohol tolerance.