.75# GW Crystal
.5# British Chocolate
.33# Roasted Barley
.33# Black Malt
2 oz Willamette
.5 oz Cascade
Wyeast Irish Ale 1084
Steeped grains at 155-175°F for 30 minutes. Boiled wort for 20 minutes before adding .5 oz Willamette hops. Added the rest of the Willamette hops after 15 minutes. Boiled for 45 more minutes for a total of 80 minutes. Added the Cascade hops when I killed the boil and moved the wort to cool in an ice bath.
OG of 1.070 @ 60°F
Notes: Not happy with the preliminary color. It is definitely brown. I should have ignored the guy in the homebrew store and added more black malt. Only added .5 oz hops at 20 minute mark as an error. Thought I'd put half the package in, but obviously had not. Got wort to too low of a temp in the ice bath, now have to wait for it to come up before I pitch the yeast. Forgetting to mark the carboy before I brewed was a mistake, now I have no idea how many gallons I am brewing.
This is my first brew in about 10 years, so I am sure there are things I am missing. This is will be the first time I won't be putting my beer in a secondary. Plan on going 4 weeks in the primary and bottling. Whether or not one needs to use a secondary fermentor seems to be a matter of great controversy, but may lack of secondary compels me to side with the primary-only crowd.
Wish me luck. Will keep you posted.