Ingredients:
10 Ounces Of 55L British Crystal Malt
4 Ounces Of Belgian Aromatic Malt
2 Ounces Of Unsweetened Crushed Baker's Dark Chocolate
2 Ounces Of Roasted Barley
1 Ounce Of Peat Smoked Malt
Wyeast’s 1084 Irish Ale Yeast
4 Pounds Of Light Dry Malt Extract
1/2 Pound Of Wheat Dry Malt Extract
7 Pounds Of John Bull Light Malt Syrup
2 Ounces Of East Kent Goldings [4.75% AA Bittering Hops]
1 Teaspoon Of Irish Moss
4 Ounces Of Chocolate Malt
1/4 Ounce Of Steamed Oak Chips
Information:
Serving Size 50
284 Calories Per Serving
1 Grams Of Fat
Preparation Directions:
For the very first step in this flavorful dark chocolate ale homebrewing recipe, you will want to crush and steep your malts in a half gallon of spring water. Bring the temperature to about 155 degree Fahrenheit for 25 full minutes. Next strain the grains out, making sure the water goes back into your brew pot. Next you will need to sparge the grains with an additional half gallon of spring water, with a temperature again of about 155 degrees Fahrenheit. Pour spring water into the brewing pot for a total volume of one and a half gallons. Bring the water to boil, then remove the pot from the cooker, and add in your light dark malt extract, your wheat dry malt extract, John Bull Light Malt Syrup, and the East Kent Goldings. Pour in more spring water until the whole volume of the brew consists of 3 full gallons. Boil again for 50 full minutes, then add in your Irish moss. Boil again for 15 minutes, then remove the pot from the burner, and let it chill for 15 minutes. Once done, strain the cooled wort into your fermenter, and then add five gallons of cold spring water. When your wort falls below 80 degrees Fahrenheit, pitch the 1084 Irish Ale Yeast. Let the brew ferment in the primary fermenter for 1 full week, the rack it to a secondary fermenter, and add in your steamed oak chips. When the fermentation has completed prime your bottles with the Wheat dry malt extract, and let sit in a cool dark dry place for about 2 months. Make sure your bottles are clean and sterile. I emphasize this point often, because even slightly unclean bottles can ruin your whole batch of beer.
