I brewed this on 12/26 and based on the recipe from Forest from AHB I came up with this for a 10 gal. batch.
10 lbs of Munich malt
6 lb of 2-row
1 lb 120L crystal
1/2 lb. caramunich
2 ounces of Hallertau (3.5-4.5 AA) at 60 minutes
1 ounce Cascade at 45 minutes
1 ounce Cascade at 5 minutes.
2 tbs Irish Moss @ 10 min.
Wyeast 1084 Irish Ale (should have used 2 smack packs but screwed up and only bought one)
I mashed this at 155F for one hour and batch sparged. Got 12 gal. pre-boil @ 1.046 SG
OG @ 10 gal. post-boil was 1.055
I am fermenting in a chest freezer with a controller set at 65F.
After 36 hours, it is bubbling really well even with the under pitching of the yeast. I will update here when I see how it turns out.