Brewing Method: All Grain
Yeast: Wyeast 1084 Irish Ale
Yeast Starter: Slurry from previous batch
Batch Size: 6 US Gallons
Original Gravity: 1.118
Final Gravity: 1.034
Alcohol Content: 11.5 %
Total Grains: 28
Color: 11.7
Extract Efficiency: 65 %
Hop IBU's: 64
Boiling Time: 240
Primary Fermentation: 10 days @ 66F
Secondary Fermentation: 180 days @ 55F
Additional Fermentation:

Grain Bill:

27 lbs Thomas Fawcett Marris Otter malt
1 lb Briess Crystal 40L

Hop Bill:

2 oz EKG whole 7%aa 90 minutes
2 oz EKG whole 7%aa 30 minutes
1 oz EKG whole 7%aa 0 minutes
1 oz Fuggle whole 4.5%aa 0 minutes

Mash Schedule:

Dough 28 lbs grains into 8.75 gallons 166F water (1.25 qts/lb) to hit 152F. Rest for 120 minutes.
Raise to 168F by direct heat or an infusion of 4 gallons boiling water.

Brewers Notes:

Sparge to collect 9 gallons wort, collect 2nd runnings into a second vessel. Measure gravity of wort, determine total gravity points with the formula ((1-OG) * 1000) * volume in gallons. If this is less than 708, determine how many more points you need and add proper amt of second runnings to get there.

Boil 2.5 hrs, then add bittering hops. Boil 60 min, add flavor hops. Boil 15 min, add irish moss & immersion chiller (if you use one). Boil 15 min, add aroma hops, begin chilling.

If at any time during the boil your volume gets too low, add pre-boiled water to top it off. You need to finish with 6 gallons to hit the target gravity.