Ingredients:
1 Pound Of Flaked Oats
2 Pounds Of US 6-Row
2 Pounds Of US 2-Row
0.5 Pound Of Chocolate Malt
1 Pound Of Crystal Malt 60L
0.5 Pound Of Roasted Barley
6 Pounds Of Pale Dry Malt Extract
3 Tablespoons Of Fresh Powdered Cinnamon
2 Ounces Of Magnum Hop [Pellets Of 15.7%]
9 Tablespoons Of Cocoa Powder
1 Quart London Ale Yeast Starter
1.25 Cups Of Dry Malt Extract [Prime]
5 Tablespoons Of Vanilla Extract
Information:
Serving Size 50
297 Calories Per Serving
2 Grams Of Fat
Preparation Directions:
To start up this flavorful chocolate beer blend, add your grains to six quarts of water, and bring to temperature of 150 degrees Fahrenheit. Then bring your heat down, and hold it at 130 degrees Fahrenheit for half an hour exactly. Next, add three quarts of boiling water to stabilize the temperature at 155 degrees Fahrenheit for one full hour. Next step, heat again at 168 degree Fahrenheit for 10 full minutes. Sparge with roughly two gallons of 175 degree water to boil volume. Finally, chill, and pitch the yeast. Feel free to play around with the vanilla volume, as I've read it's taste strength can vary from batch to batch, so you may have to test it on a trial run, to get the portions correct and in accordance to how much vanilla taste you want to achieve.
