4.5 Gallons Of Mineral Water
5 Ounces Dextrose Corn Sugar
2 Teaspoons Of Divided Gypsum
0.5 Ounce Package Of Irish Ale Yeast
5 Pounds Of English 2 Row Pale Malt
1 Ounce Of Irish Moss
3 Pounds Of Dry Malt Extract
1 Ounce Of Willamette Hops
2 Ounces Of Fuggles Hops
1 Pound Dry Chocolate Malt
4 Ounces Dark Roasted Barley
6 Ounces Black Patent Malt
Serving Size 50
322 Calories Per Serving
1 Grams Of Fat
 To start this recipe, first pour 3 gallons of mineral water into a very large stainless steel vessel or pot. Now heat to contents mentioned to 130 degrees Fahrenheit (or 55 degrees Celsius). Heating the mixture works the well utilizing an outdoor propane burner from a BBQ grill. You can also use your standard stove however. Now using a nylon steeping bag, add in a single teaspoon of the divided gypsum, English pale malt, dry roasted barley, dry chocolate malt, and black patent malt. You will need to steep for exactly 30 minutes, while maintaining the constant heating temperature.
 After 30 minutes, you will need to increase the cooking temperature to 152 degrees Fahrenheit (or 65 degrees Celsius). Now you need to steep for 60 full minutes, while maintaining a steady temperature. Now you can begin to filter out the grains into a separate stainless steel pot so that you may drain and bring the wort to a boil. Thoroughly rinse all of the grains with water of the same temperature, making sure to pour all of the water into the pot. During the next step, you will want to stir in the dry malt extract and a single teaspoon of of the divided gypsum. Now return the water to a boil and then add the Fuggles hops. Set a cooking timer for 60 full minutes. When there are 15 minutes left on the timer, then add all of the Irish moss. Finally, when there are only 10 minutes left, add in the Willamette hops.
 Around the same time that you mix in the Irish moss and Willamette hops, you may begin to fill a plugged sink or cooler with ice water. When the full 60 minutes is up, take the pot away from the burner, then cover and place it in the ice water. Try and be extra careful not to leak anything into the pot that is not sterilized, including any cooking utensils. You need to cool your wort to exactly 68 degrees Fahrenheit (or 20 degrees Celsius). You can stir around the ice water to help the wort cool.
 For the next step in this recipe, you will want to dissolve the Irish ale yeast in 1 cup of water with a temperature of 70 degrees Fahrenheit. Let it stand until you are ready to use it. This will help to keep you from shocking the Irish ale yeast and will ensure a quicker pace of the fermentation.
 You can now begin to strain the wort into a clean and sterile fermenter, while adding in the Irish ale yeast. Be sure to add in enough mineral water or boiled and now cooled water to the exact 5.5 gallon mark, usually about an additional 1.5 more gallons. Tightly seal with a cap and rotate or shake to mix up the yeast. Once mixed, exchange the cap on the fermenter with an airlock and place it in a cool and dry place where the temperature will remain consistently below the 70 degrees Fahrenheit marker (or 21 degrees Celsius). You will want to let it ferment for exactly 7 days, or until the brew stops foaming.
 Using a sterile siphon and clean sterile hose, begin the transfer of the beer to a secondary fermenter. Once done, set it aside in a dry cool place where the temperature is 64 degrees Fahrenheit (or 17 degrees Celsius). Cap it off with the airlock, then let it ferment for exactly 14 days, or until the exact gravity has dropped to 1.005. Test it using an accurate hydrometer.
 Sterilize your beer bottles for the bottling process. Now pour the beer into a new clean and sterile 5 gallon container, and mix in the dextrose corn sugar until it's completely dissolved. Siphon the beer into sterile beer bottles and cap them tightly. You will then need to let the beer prime in the bottle for at least another full 14 days. Chose a dry cool place where the temperature stays below 70 degrees Fahrenheit (or 21 degrees Celsius).