6.6lbs dark syrup malt
3lbs dark DME
1/4lb black patent
1/4lb chocolate malt
1/2lb roasted barley
1lb Dark Brown Sugar
1oz Challenger hops (60min boil)
1oz Cascade hops (30min boil)
1oz Cascade hops (15min boil)
1/4tsp Irish moss
Irish ale yeast (White Labs) or equivalent
Bring 1.5-2gal water to 150ºF, steep grains (in grain bag) for 15min.
Remove grains and bring water to boil.
Dissolve all malt extract and honey, and return water to rolling boil.
Add hops according to schedule above for total 60min boil time.
Add Irish moss at final 15min.
Pour into fermenter with 3gal cold water (top off to 5gal if necessary) and pitch yeast at approx. 80ºF.
Ferment 8-10 days in primary, then rack and ferment 5-7 days in secondary.
Prime with 3/4 cup priming sugar and bottle.
Age 3-4 weeks in bottles.
Great beer with a kick. It is damn near 10%ABV