Heat 3 gallons water to 164 deg F. Crush:
7 lb. pale malt
8 oz. medium (50 L) crystal malt
4 oz. brown malt
8 oz carapils malt
Add to liquor and steep at 152 deg F for 90 minutes. Sparge with 3.75 gallons water at 168 deg F.
Bring to boil, then add:
3 AAUs Fuggles (Willemette) hops
3 AAUs Goldings hops
Boil 60 minutes, the add:
3AAUs Golding hops
Remove from heat. Cool, then top up to 5.25 gallons with chilled, preboiled water. Cool to 68 deg F, then pitch:
Irish ale yeast (Wyeast 1084)
Ferment at 65 deg F for 2 weeks, then transfer to secondary fermenter and condition cool (50 deg F) for 3 to 4 weeks. Prime with:
1 cup pale dry malt extract
Bottle and age at 50 deg F for 3 weeks.