Ingredients for 5 gallons:

• 7 lbs. Malted barley (British 2-row)
• 2 1/2 oz. Goldings hops (boiling), 12 HBU
• 1 lb. Flaked or cooked pearled barley
• 1/2 tsp. Irish moss powder
• 1 lb. Roasted barley
• 1-2 packages Ale yeast
• 1 tsp. Gypsum
• 3/4 cup corn sugar or 1 1/4 c. dried malt extract (bottling)

This recipe calls for using an "infusion" procedure for mashing 9 lbs of grains. Combine the grains and gypsum with 2.25 gallons of 168°F water. The mash will stabilize at 150-155°F. Hold this temperature for 30-60 minutes. Sparge with 4.5 gallons of 170°F water. Add 1 additional quart of water to the brewpot and bring the wort to a boil. Add boling hops and continue to boil for 1 hour. Add the Irish moss during the final 10 minutes of the boil. Remove the spent hops and sparge. Cool the wort as quickly as possible. Final yield should be about 5-5 1/2 gallons of wort. Pitch the yeast, ferment to completion and bottle.