Steep crushed malted grain in 2-3 gallons of 150°-160° water for 30 minutes.  Remove the grain from the hot water with a strainer, then bring wort to a boil.  When boiling starts, remove pot from burner and slowly add 1 cup of the liquid malt extract, stirring to dissolve.  Return to a boil, then add 1.5 oz. of Willamette hops and 1 tsp. Irish Moss and boil for 60 minutes.   At the end of the boil turn off the heat, add the remainder of the liquid malt syrup, the brown sugar and honey and stir until all of the sugars are dissolved.   Strain the hot wort into a fermenter filled with 2 gallons of cold water top off to the 5.5 gallon mark.  Add yeast when the temperature of your beer is less than 72°, and begin fermenting.  Allow the beer to finish fermenting, wait about 3 more days for a diacetyl reduction, and then bottle or keg your beer.  This beer will benefit from about 3 months of aging.