Here's the recipe for Irish Strong Ale:
Irish Strong Ale
| 6 lb | dark dry malt extract |
| 1 lb | dark liquid malt extract |
| 1/2 lb | Munich pale malt |
| 1/4 lb | Black Patent malt |
| 1/4 lb | Chocolate malt |
| 1 oz | Chinnook hops (11.9% alpha) |
| 3/4 oz | Tettnanger hops (4.5% alpha) |
| 1/4 tsp | Irish Moss |
| 1 pkt | Irish ale yeast (Wyeast 1084) |
| 3/4 cup | priming sugar |
Steeped malts in 3/4 gal water at 150F for 1 hour. Sparged grains into boiling pot with 1 gal hot water. Brought to a boil. Added dry malt extract and liquid and boiled for 1 hour. At 30 min to go, added 1 oz Chinnook hops and Irish Moss. At 2 min to go, added 3/4 oz Tettnanger hops. Sparged into 2 gal cold water using 1 gal cold water. Let cool overnight. Added yeast. Ferment at 58F in primary. Secondary ferment at 56F.
| Batch started: | December 6, 1998 |
| Racked to Secondary: | December 12 |
| Bottled: | January 3 |
| Current Status: | Aging |