Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
9 lb (4.1 kg) Maris Otter
8 oz (227 g) British Crystal (45L)
8 oz (227 g) British Crystal (120L)
6.4 oz (181 g) chocolate rye
0.5 oz (14 g) Nugget [12% AA] at 60 minutes
Wyeast 1084 Irish Ale/White Labs WLP004 Irish Ale
Mash the grains at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to obtain 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule.
After the boil, chill the wort to slightly below fermentation temperature, about 62°F (17°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 63°F (17°C) for 5 days, then allow the temperature to rise to 68°F (20°C) until the end of primary fermentation. At that point, crash to 35°F (2°C), then bottle or keg and carbonate to about 2 volumes of CO2.
Replace the grains with 7.2 lb (3.3 kg) of light dry malt extract DME), 6.5 oz (184 g) each of British Crystal 45L and 120L, and 5 oz (142 g) of chocolate rye. Steep the grains at 160°F (71°C) for 30 minutes, then remove the bag and allow to drain into the wort. Add the DME while stirring and stir until completely dissolved. Top up as necessary to obtain 6 gallons (23 liters) of wort. Bring to a boil and continue as above.