Ingredients:
4 Pounds Of Pale Malt
3 Pounds Of Light Dry Extract
1/2 Pound Of Crystal Malt 40L
2 Ounces Of Chocolate Malt
2 1/2 Ounces Of Tettnanger Hops [4.2% Alpha]
1/2 Ounce Of Cascade Hops [5.0% Alpha]
1/2 Pound Of Toasted Malt
1/2 Pound Of Munich Malt
3 Teaspoons Of Gypsum
2 Ounces Of Dextrin malt
Vierka Dry Lager Yeast
Information:
Serving Size 50
300 Calories Per Serving
1 Grams Of Fat
Preparation Directions:
To begin this amazing recipe, set off my making up your yeast starter at least two full days before brewing begins. Next you will want to grind all of your grains together, add 5 cups of warm water with your mixture. From here utilize three quarts of water with a temperature of 130 degrees Fahrenheit to level up the protein, level it back down to a rest at 120 degrees Fahrenheit. Let the starter mix set for 30 full minutes. Now pour in 8 pints of boiling water and heat it all to a temperature of 155 degrees Fahrenheit. Let it set for a minimum of 30 full minutes. Now bring it to 170 degrees Fahrenheit for another 5 full minutes, so that it can mash out. Sparge the brew with two full gallons of water. Next step, pour in your dry extract, and bring it to a full rolling boil for 15 minutes, while adding in one ounce of Tettnanger hops. From there boil it for one full hour, but add another one ounce of Tettnanger hops at the 30 minute marker. Now add the remaining 1/5 ounce of Tettnanger hops and another 1/2 ounce of the Cascade hops all at the 5 minute marker. Adding Irish moss in at this stage is an option as well. Now strain it well, and let it cool to a chill. Next rack off the trub. Finally pitch the yeast, and let ferment at 67 degrees Fahrenheit for three full days. Rack to a secondary and lager for another 18 days at 40 degrees. Approximately 18 full days later keg and lager it up for another additional 17 days. This chocolate beer is amazing, with a red nutty hew, and a rich nutty chocolate flavor.
