Place the barley malt in a grain sack in 6 quarts of water and bring it just to 150 degrees.  Add the crystal malt and gypsum and bring to 220 degrees for 30 minutes.  Add the Irish moss after 20 minutes.  Add the nugget and saaz hops and return the wort to 220 degrees for an additional 10 minutes.  Sterilize your primary fermentor and fill with 3 1/2 gallons of 50 degree water.  Prepare the yeast at no higher than 120 degrees for no longer than 10 minutes.

Add the wort to the water taking care not to expose the wort to the air.  Cool the mixture to 80 degrees in less than 5 minutes.  Add the prepared yeast.  Fill the fermentation lock halfway with purified water.  Place into the lid and cover the fermentor.  Ferment at between 60 and 70 degrees for 2 days.  Transfer the beer to a glass carboy taking care not to expose the beer to the air.  Ferment for an additional 7 days until fermentation is complete.  Add corn sugar to 1/2 gallon of water and bring it just to 150 degrees to dissolve the sugar.  Add fuggles hops and keep at 150 degrees for 10 minutes.  Carefully mix with the beer, taking care not to expose the mixture to the air or stir the yeast from the bottom of the mix.  Siphon into sterilized bottles, taking care not to expose the beer to the air.  Cap and store at approximately 70 degrees for 7 days.  Final gravity should be 1.012, IBU 23-26, alcohol by vol. 4.1%.  Enjoy.

(c) John 1997