Ingredients:
4 Ounces Of Black Malt
4 Ounces Of Dark Crystal Malt [90 Degrees Lovibond]
4 Pounds Of Amber Dry Malt Extract
3 Pounds Of Dry Chocolate Malt
4 AAU Hallertauer Hops [1 Ounce Of 4% Alpha Acid]
2 AAU Saaz Hops (2/3 Ounce Of 3% Alpha Acid]
1 Pint Of Starter Munich Lager Yeast [Wyeast 2308 Or White Labs WLP838]
1/2 Cup Of Corn Sugar For Brew Priming
1 Cup Of Dark Creme De Cocoa
1 Cup Of Rich Cherry Liqueur
Information:
Serving Size 50
302 Calories Per Serving
2 Grams Of Fat
Preparation Directions:
This is one of my personal favorite homebrew recipes. First up, steep your dark crystal, chocolate, and black malts in two and a half gallons of cold spring water. Slowly raise your heat to 155 degree Fahrenheit, and hold it there for half an hour. Carefully remove your grains and rinse them off back into the cooking pot with very hot water. Pour and stir in your dry malt, and again bring to a boil. You will need to boil it for about fifteen minutes, once done add in your Hallertauer hops. Again boil your brew for 45 minutes exactly, then add in your Saaz hops. Again boil the brew for 15 additional minutes. Once done, remove the cooking pot from the heat, and let it cool off for 15 - 20 minutes. For the next portion, add your brew to a fermenter, in addition to enough pre-boiled chilled spring water to make 5.25 gallons. Cool your brew down to 65 degrees Fahrenheit, then you will need to pitch your yeast. Tightly seal it off and let it ferment for two full weeks at a room temperature of 65 degrees Fahrenheit. Once done rack the brew to a secondary fermenter, and let the brew age for a month at a temperature of 45 degrees Fahrenheit. Prime your brew with corn sugar, then pour in your Cherry Liqueur when bottling. Once you have fully bottled your brew using clean and sterile bottle, again let the beer age for another 2 months in a cool dark place, with a temperature of 40 degrees Fahrenheit.
