| 6 lb. Briess Amber Malt Extract |
| 1 lb. 2 Row Pale Malt |
| 1 lb. 20L Crystal Malt |
| 3 oz. Fuggles Hops |
| 1 oz. Northern Brewer's Hops |
| 1 pkg. Wyeast Irish Ale Yeast |
Popped the Wyeast smack pack and let it expand. Made a starter by adding 6 tbsp. amber dry malt extract to 600 ml. tap water. Boiled for five minutes in an Erlenmeyer flask, cooled and added the live yeasties. Put a fermentation lock on the flask and put it in a dark place for a day to start really pumping(4/4/96). Boiled 6.5 gallons of unsoftened tap water to remove chlorine and let it cool. Mashed grains in 2 gallons of water @156F for 40 minutes. Extracted the wort and sparged the grains with 1 gallon of water at 156F. Brought wort to a boil. Added malt extract and 1.75 oz. Fuggles hops(boiling hops). After 40 minutes in the boil, added .25 oz Fuggles hops(aroma hops). At the 58 minute mark in the boil, added 1 oz. Fuggles hope (flavoring hops), Cooled with wort chiller and strained into waiting chilled water to bring the temperature down. Pitched yeast at 60F.
| OG 1.050 @ 60F on Apr. 4, 1996 into glass primary fermenter. |
| IG 1.018 @ 64F on Apr. 10, 1996 racked to glass secondary |
| FG 1.012 @ 68F on Apr. 16, 1996 Bottled in brown glass |
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