Recipe Type: Extract
Yeast: WLP004 Irish Ale
Yeast Starter: nope
Additional Yeast or Yeast Starter: nope
Batch Size (Gallons): 5
Original Gravity: 1.046
Final Gravity: 1.012
IBU: 28
Boiling Time (Minutes): 60
Color: 18
Primary Fermentation (# of Days & Temp): 14 days at 68*
Tasting Notes: Tell you when it's done

Extract:
3 lbs. light DME
2 lbs amber DME
.5 lb Crystal 80L
.25 lb roasted barley

Hops:
.75 oz Centennial pellet, 10.5AA

-While bringing 2 gallons of water to a boil, steep crystal 80 and roasted barley in a muslin bag
-Remove the bag when boiling, remove from heat, add 2 lbs light DME, return to boil
-Added .5 oz Centennial and returned to boil
-At 15 minutes remaining, removed from heat, added amber DME and rest of light DME, 1 tsp Irish moss, and .25 oz Centennial, and returned to boil

-After boil, cooled to 80*, put into fermenter with another 3 gallons of spring water
-Pitched WLP004 Irish Ale yeast

-Bottle after 14 days or when FG is 1.012

ABV is approx. 4.4%