Brewing Method: Extract
Yeast: Wyeast1084 Irish Ale yeast
Yeast Starter: none
Batch Size: 5 gallons
Original Gravity: n/a
Final Gravity: n/a
Alcohol Content: %
Total Grains:
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 60 min.
Primary Fermentation: 7 days 65 degrees
Secondary Fermentation: 14 days 65 degrees
Additional Fermentation:

Grain Bill:

6 lb dark malt extract
2 lb light malt extract
1lb chocolate malt
4 oz roasted batley
1 tsp Irish moss (30 min)
5 oz corn sugar to prime

Hop Bill:

1 oz Nugget pellet hops (60 min)
1 1/2 oz Northern Btewer hop pellete(30 min)
1 1/2 oz Northern Brewer hop pellets (15 min)

Mash Schedule:

Place chocolate malt and roasted barley malt in a grain bag
and add to the brew pot. Remove before boiling starts (I recommend taking out grains at 185 degrees)

Brewers Notes:

Place all hops in individual hop bags. It makes it easy to remove
them and you have less trub in the primary. Dissolve the priming
sugar in 5 oz boiling water then add to bottling bucket. Let this
beer age at least 3 weeks after bottling. It gets very smooth.