started with 31/2 gallons spring water in brewpot and add 2 tsp gypsum. add 1# crystal rye malt in a grain bag and bring to 170 degrees F. remove grains and bring water to a boil. take pot off heat and add LME and DME and stir untill dissolved. put back on heat and return to a boil. preboil for 5 minutes. add 3 oz cascade bittering hops and start 60 minute timer. with 20 minutes left add 1 tsp irish moss. with 10 minutes left add 1 oz fuggles flavoring hops. at end of boil add 1oz cascade aroma hops. let wort sit for 10 minutes off the heat and then chill to 75 degrees F. add to 6.5 gallon carboy and fill to five gallon mark with cold spring water. pitch yeast and rock carboy to agitate. after fermentation takes off (1-2 days) dissolve 1/2 pound light brown sugar in 2 cups boiling water. allow to cool to 75 degrees F and add to primary fermentor. rock carboy again. when fermentation is complete rack to secondary fermentor and add 1 oz columbus hops for dry hopping. allow to condition in secondary for 14 days. ready to bottle. OG reading taken prior to addition of light brown sugar.