Top kettle off to 6.5 gallons of water. Bring to a boil and add extracts. After the hot break, make the first hops addition. Follow hopping schedule from above. At 45 minutes add irish moss if desired and immersion chiller.
Force chill the wort.
Siphon into primary fermentor leaving as much trub behind as possible. Aerate well and pitch starter. Transferred to refrigerator after 18 hours and lowered temperature to 52 degrees. When fermentation stopped, raised temperature to 65 degrees for 24 hours and then crash chilled to 32 degrees. Added polyclar and dry hops.