Steep crushed malted grain in 3-4 gallons of 150° water for 30 minutes. Strain out grain, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1 lb. of the DME, stirring to dissolve. Return to a boil, with 30 minutes remaining in the boil add 2.0 oz. Hersbrucker hops. With 15 minutes left in the boil add 1 Carrageenan Tablet.
     At the end of the boil turn off the heat, add 3.3 lbs. LME, stirring to dissolve. Then add 2 gallons of cold water into a sanitized fermenter. Strain the hot wort into the fermenter, then top up to the 5.5 gallon mark with water. Add yeast when the temperature of the wort is less than 70°, and begin fermenting. When final gravity is reached, bottle or keg as desired.