Strike 3.5 gal at 140 F. Using a large nylon straining bag or other large straining bag, add the grains to the water, making sure the water covers all of the grain. Maintain a temp of 140 F to 150 F for 40 minutes, moving the grain in the water every so often. After the 40 minutes, sparge the grain at 130 F until you reach 5.5 gallons. Bring to rolling boil. Total boil time is 60 minutes. At 25 minutes left in the boil add 1oz of Willamette hops. At 15 minutes left add the Irish moss, and at 10 minutes left add the .5 oz of hops.

After boil is complete cool wort to 75 F and put in primary fermenter, pitch yeast.

At bottling time boil 2 cups of water and dissolve sugar in it. Depending on your choice of sugar will determine how much you add. For corn sugar add 4.6 oz. And for table sugar 4.4 oz. Pour sugar water into bottling bucket and then syphon beer into it. Bottle as usual and and put in cool place for 1 to 2 weeks before chilling in the fridge and enjoying. :-)