This beer is a staple for the spring time when the weather is starting to warm up and the wife starts asking for chores to be done outside the house. It provides a clean crisp and extremely drinkable beer that is great for unwinding and dulling the pains of the wife's nagging. With all that said, here we go.

Clean and prepare equipment.
Measure ingredients, crush grains.
Prepare 8.07 gal water for brewing

Prepare Ingredients for Mash
Amount Item Type
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
0.75 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain
0.75 lb Munich Malt (9.0 SRM) Grain
0.5 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain
0.5 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain
0.5 lb Oats, Flaked (1.0 SRM) Grain

2 min Mash Ingredients
Protein Rest: Add 2.00 gal of water at 137.4 F
Hold mash at 122.0 F for 30 min
Saccrification: Add 1.50 gal of water at 200.0 F
Hold mash at 150.0 F for 30 min
Mash Out: Add 2.00 gal of water at 206.3 F
Hold mash at 168.0 F for 10 min
Sparge with 2.57 gal of 168.0 F water.
Add water to achieve boil volume of 6.50 gal
Estimated Pre-boil Gravity is: 1.050 SG with all grains/extracts added

The Boil

60 min 0.50 oz Galena [13.00 %]
10 min 0.25 tsp Irish Moss
5 min 0.50 oz Crystal [3.50 %]

Once boiled, pitch either a starter or dried Irish ale yeast. Ferment until your gravity it about 1.015. For those who bottle, use 4 oz of corn sugar for optimum carbonation. Allow to sit for 2-3 weeks in the bottle to allow the flavors to mature and balance out.