12 lbs. Light Malt Extract1/2 lb. Aromatic Barley4 oz. Eroica Hops (boiling)1 oz. Cascade Hops (finishing)1 oz. Willamette Hops (finishing)1 package liquid ale yeast1 dash of Irish Moss1/2 cup corn sugar (for priming) Add the Aromatic Barley to one and one-half gallons of water and bring to a boil, removing the barley as the water begins to boil. Mix in the malt extract and the boiling hops and boil for an hour. With five minutes to go add the Irish Moss and the finishing hops. Pour into carboy and ferment (ours went about 3 weeeks). Bottle and exercise self control for three months or however long you can hold out. Word of caution: priming with 1/2 cup sugar gave us copious amounts of carbonation. You may want to adjust accordingly.