Ingredients:

6 lbs amber liquid malt extract
1 lb 50-60L Cryastal malt (cracked)
1 lb Black Patent malt (cracked)
0.5 lb Roasted barley (cracked)
0.5 lb Chocolate malt (cracked)
1 oz Nugget bittering hops
2 oz Fuggles finishing/dry hops
1 package Wyeast Irish liquid ale yeast (#1084)

Directions:

1. Steep Cryastal, Black Patenet, Roasted Barley, and Chocolate grains in 2.5 gallons of 150 to 160 degree F water for 20 to 30 minutes. Remove grains
2. Bring liquid to a boil, and add extract
3. Boil wort with bittering hops for about 50 minutes
4. Add 1 ox finishing hops 5 to 10 minutes before the end of the boil
5. Cool to about 76 degrees F before pitching yeast (ice bath in sink works great)
6. After primary fermentation is mostly complete (5 to 7 days), rack to secondary fermenter with 1 oz hops
7. Bottle & Cap and let age for at least a month

Ingredients:

1 3.3lb can plain amber malt extract
2 lbs dar dried malt extract
1 lb Roasted barley (cracked)
2 lbs Flaked barley (cracked)
2 oz Northern Brewer hop pellets (boil)
Irish Ale Yeast 1084 or 2 pkgs. Nottingham dry ale yeast

Directions: