five gallons, extract with grains; OG = 1.042 FG = 1.016 IBUs = 33
- 3/4 lb. Special Roast malt
- 1/8 lb. chocolate malt
- 5 lbs. Moravian pale malt extract
- 1.5 oz. English Fuggles hops
- 0.5 oz. Goldings hops (finishing)
- Starter of Wyeast 1084 (Irish Ale)
- 3/4 cup corn sugar for priming
Step by Step:
Put Special Roast and chocolate malt in muslin bag and steep in 5
gallons of 150° to 170° F water for 15 minutes. Discard grain bag and
add Fuggles hops and malt extract and boil for 1 hour. Add Goldings
hops for the last 10 minutes. Ferment at 65° to 70° F until
fermentation is finished. Prime with 3/4 corn sugar and bottle.
Replace extract with 6 lbs. pale malt and mash with Special Roast and chocolate malt at 155° F. Sparge with 170° F water and bring the runnings to a boil in brew pot. Add Fuggles hops and boil for 1 hour. Add Goldings hops for last 10 minutes. Add yeast, aerate well and ferment at 65° to 70° F. When fermentation is finished, add 3/4 cup corn sugar for priming.