This recipe makes two gallons. About one gallon of water was brought up to about 175 F. The grains were steeped at 175 F for 30 minutes without a grain bag. Instead the grains were strained out using a fine mesh strainer. The wort was brought up to a boil and the malt extract was added with extra water. The boiling hops were added and the wort was boiled for one hour. The finishing hops were added with 15 minutes left in the boil. The wort was cooled to under 100 F using an ice bath before straining. The wort was strained through a fine mesh strainer. (This took a while due to the hops and other precipitate). The yeast was activitated with about an ounce of dark brown sugar in a cup of water before starting to brew. The activated yeast was pitched into the wort and the fermentation was started with a blowout hose. Switched to a water lock after three days. The fermentation was finished in a week. Dissolved the dark brown sugar in two cups of boiling water and added to the beer after cooling to room temp. Bottled into 22 oz. bottles and aged 3 and 1/2 weeks.