Steep crushed crystal malt in 1.5 gallons (5.7 L) water at 150°F (65.5 C) for 30 minutes. Strain and sparge with enough 170°F (76.5°C) water to finish with 2.5 gallons (9.5 L) specialty grain liquor. Add the dried malt extract and bittering hops and bring to a full and vigorous boil.
Boil 60 minutes. Add flavor hops at 20 minutes. Add Irish moss at 10 minutes. After a total wort boil of 60 minutes, turn off the heat, and rack clear wort into a sanitized fermenter to which 2 gallons (7.6 L) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19-L) batch size. Chill the wort to 70°F (21°C). Aerate and add an active yeast starter. Ferment for 4 to 6 days in primary. Then transfer into a secondary fermenter, and chill to 60°F (15.5°C). When secondary aging is complete, prime with sugar, and bottle or keg. Let condition at temperatures above 60°F (15.5°C) until clear and carbonated.
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