Ingredients:
1 Cup Of Roasted Barley
1 Cup Of Black Patent
3 Pounds Of Dark Telford Dry Malt Extract
1 Cup Of Chocolate
1 Can Of Telford Shamrock Stout
2 Ounces Of Hershey's Unsweetened Baking Chocolate
2 Packs Of Nottingham Ale Yeast
0.50 Cup Of Hershey's Cocoa
0.25 Cup Of Hershey's Mint Chocolate Syrup
0.25 Cup Of Ground Chocolate Mint Coffee
1 Ounce Of Perle 8%
1 Ounce Of Hersbrucker 1.5%
Information:
Serving Size 50
310 Calories Per Serving
3 Grams Of Fat
Preparation Directions:
This is a wonderful chocolate beer. Do bear in mind though that for the full flavors of the chocolate and mint to shine through, you will need to serve it at room temperature. I noticed that when serviced out of the icebox it the cold temperature tends to mask the boldness of the flavors. Alright, now onward to making the brew. Start out by stepping your malts in roughly 2.5 gallons of cold spring water. Due make sure you have a clean boiling container, as I often see other homebrewers not thoroughly clean them out. Now from here you will want to raise the temperature of the water to 155 degrees Fahrenheit, and let the malts cook for about half an hour. Keep the temperature consistent. Once done, remove the grains and rinse them off back into the boiling pot with scalding water. From here pour in your Hershey's unsweetened baking chocolate, Hershey's cocoa, Hershey's mint chocolate syrup, and bring the contents to a boil. You will want to boil it all for 15 minutes or so. You will then want to add in the remaining primary ingredients, and let it boil for about 60 full minutes. After you let it cool, add it all to your fermenter, along with chilled water to make 5 gallons. Let it ferment for about one week, then add the brew to a secondary fermenter, and again let it sit for a week. You will want this all to be happening in a cool dry place of about 70 degrees Fahrenheit. Once done bottle up the brew, and let it age in a cool dark place for about 2 months. Avoid letting it come into contact with any sunlight or heat sources. The temperature must be a consistent 60 - 65 degrees Fahrenheit to age properly.
