A full bodied, robust ale with a distinct chocolate taste and a light floral aroma.

Ingredients for 5 gals:

4.4#   organic pale malt extract

2lbs   Hugh-Baird pale 2-row organic malt

1lb     Briess Organic Munich malt

3/4lb   Briess Organic caramel 60 oL malt

3/4lb   Briess Organic chocolate malt

1/2 oz New Zealand Pacific Gem organic hops- bittering (31 IBU)

1/4 oz New Zealand Hallertaur organic hops-  bittering (7 IBU)

3/4 oz New Zealand Hallertaur organic hops- aroma

Ale Yeast: Wyeast #1028 London Ale or dry ale yeast

For bottling: 3/4 cup corn sugar, 1 cup of organic malt extract, or kraeusen with 1 quart of unfermented organic wort (see Kraeusening your beer).

Optional ingredients: 1/4 teaspoon Irish Moss

2 teaspoons gypsum

 IBU's: 38

O.G.: 1.058- 1.060

F.G.: 1.014-1.018

Instructions for Brewing:

For expanded directions, go to brewing proceedures for mash-extract recipes.

1: If needed, crush the grain.

2: Mash all of the grains in the recipe in 1 3/4 gallons of water.

3: Sparge the grains with 1 1/4 gallons of water.

4: Add the extract to the water collected and enough water to make 5 1/2 gallons of liquid, and bring to a boil.

5. Add 1/2 oz. New Zealand Pacific Gem and 1/4 oz. New Zealand Hallertaur hops and boil for 60 minutes. Add Irish moss for the last 20 minutes if desired.

6: Add 3/4 oz. New Zealand Hallertaur hops, turn the heat off, and let rest for 5 to 10 minutes.

7: Chill the wort to 70 oF and transfer to the primary fermentor. Pitch the yeast and ferment for 4- 6 days at 65 to 70 oF.

8: Transfer to the secondary fermentor and ferment for another 7- 14 days.

9: Bottle the beer, and let condition in the bottle for 1- 3 weeks.


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