I began making this in 1995 & do it every December or January. It can take several months for it to carbonate, but this beer needs that time to mellow out the alcohol bite! If you're looking to keep the winter chill out, this could be your savior. PRQ

Crush grains & put heat 2 gallons water to 155 F. Put the grains into a grain bag, add to water (once heated) & put into your oven; set on warm. If you can, heat another 4 gallons of water in a brewing vessel. After 30 min., pull the pot out of the oven & sparge about a gallon of the second pots water over the grains into the first pot. Bounce the grains in & out of the second vessel (try not to splash the oven too much!) turn the heat on under the first vessel & bring to a boil. Bounce the grains for about 5 - 6 minutes, discard the grains & bring the second vessel to a boil. Boil the second vessel for about 10 minutes. (The second vessel allows you to sterilize the water, get some more color, & any leftover sugars.) Once the first vessel starts to boil, remove from the heat & add the malt extract. Put this back onto the burner & bring back to a boil. Once the second vessel has finished boiling, chill it down to 70 F & add to your fermentation bucket or carboy. Strain, if possible, & add the yeast. Add the first addition of hops add the beginning of the boil, then add the Irish Moss 45 minutes in, & then the second hops. Boil 10 more minutes, chill, strain, & add to the bucket/carboy. Ferment for one week, then bottle. Carbonation can take several month, so don't get down when it hasn't carbed by Feb. It'll be great by fall!!