Procedure:Toast 2 row malt on a cookie sheet at 350F for 10 minutes (I use the toaster oven). Crack all grains and steep in 2 quarts 150-155F water for 30 minutes. Collect runoff and sparge (rinse grains) with an additional 1.5 gallons 170F water. Add to brew kettle and dissolve extract. Boil for 60 minutes, adding hops and Irish Moss as shown. Chill and add to 3 gallons of cold water (top fermenter to 5 gallons). O.G. = 1.062; IBU = approx. 55 Ferment at 70 degrees or so. Primary 4-7 days. Rack to secondary and add 1 oz Cascade hops. Secondary 7-10 days. Rack beer off hops, primed with 1/2 cup of corn sugar and bottle.
All-Grain Version :
Substitute: 11lb 2 row pale malt for the 8lb Dry Malt
Procedure: Mill all grains and mash in at 123 degrees for a 30 minute protein rest. Raise to 153 degrees for 60 minutes or until conversion is complete. Mash out at 168 for 10 minutes. Sparge with 4.5 gallons of 170 degree water (5.4ph). Total boil time 90 minutes. Ferment at 70 degrees. Dry hop with 1 ounce whole Cascades, preferably in secondary but primary will work.