Ingredients:
7 Pounds Of Dark Malt Extract
2 Pounds Of Light Malt Extract
1 Pound Of Crystal 80L
0.5 Pound Of Chocolate Malt
0.5 Pound Of Flaked Oats
2 Ounces Of Fresh Mint Leaves
4 Ounces Of Crushed Baker's Chocolate
1 Ounce Of Fuggle Hops
1 Ounce Of Willamette Hops
WLP004 Irish Stout Yeast
Information:
Serving Size 50
289 Calories Per Serving
1 Grams Of Fat
Preparation Directions:
You may start up this wonderful chocolate beer recipe by steeping the dark malts, light malts, chocolate malts, flaked oats, in 2.5 gallons of cold water. Make sure that you use a clean and sterile boiling container. Now using a stove, or any burner of your choice, you will want to heat the contents to 150 degrees Fahrenheit, and let them cook for a full 30 minutes at that consistant temperature throughout the period. You will then want to remove all of the grains and rinse them back into the cooking container with hot water. Now mix and stir in the crushed Baker's chocolate, and fresh mint, and bring the whole contents to a boil. Boil it all for 15 full minutes, and then add in Fuggle hops. Once the Fuggle hops have been added, boil it all for another 45 minutes, then once finished add in the Willamette hops. Once the Willamette hops have been added, again boil for another 15 minutes. Once the 15 minutes has expired, remove the whole container from the heat, and let it cool exactly 15 minutes. Once the ingredients have sufficiently cooled, add it all to a fermenter, in addition to enough chilled pre boiled ice water to fill it to the 5.25 gallon marker. Once added, let it cool to 70 degrees Fahrenheit in a cool dry place, then pitch the Irish stout yeasy. Seal the container and let it ferment for exactly 10 full days. Once the 10 days has expired, rack it to sealed sterile secondary container, and let the tasty brew age in a cool dark place for a whole month. Now bottle it up using clean and sterile beer bottles. Set the bottles aside in a very cool, dark, and dry place, and let set for another one to two full months.
