Ingredients:

• 12 lbs - Pale Malt (2 Row) US (2.0 SRM) (Grain)
• 1 lbs 0.0 oz - Barley, Flaked (1.7 SRM) (Grain)
• 1 lbs 0.0 oz - Chocolate Malt (350.0 SRM) (Grain)
• 1 lbs 0.0 oz - Roasted Barley (300.0 SRM) (Grain)
• 12.0 oz - Caramel/Crystal Malt -120L (120.0 SRM) (Grain)
• 12.0 oz - Munich Malt - 10L (10.0 SRM) (Grain)
• 1.2 oz - Galena Pellet Type 90 [13.0%] - Boil 60 min (Hops)
• 2.00 tsp - Gypsum (Calcium Sulfate) (Boil 60 min) (Misc)
• 1.0 oz - Northern Brewer GR Type 90 [9.0%] - Boil 30 min (Hops)
• 1.00 tsp - Irish Moss (Boil 10 min) (Misc)
• 1.0 oz - Williamette Pellet Type 90 [4.8%] - Boil 10 min (Hops)
• 1 pkgs - Irish Ale (Wyeast Labs #1084) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.068 (16.4° P)
Final Gravity: 1.019 SG (4.9° P)
Alcohol by Vol: 6.4%
Color SRM: 39.6  Color Sample 
Bitterness IBU: 66.8
Recipe Type: all-grain
Yield: 5.50 US Gallons

Source: Walt Benoit