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
O.G.: 1.058- 1.060
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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