Ingredients:
3.3 Pounds Of Morgan's Amber Extract Syrup
3.3 Pounds Of Morgan's Light Extract Syrup
3 Jalapeno Peppers
3 Serrano Peppers
1 Pound Of Crushed Chocolate Malt
1/2 Pound Of Crushed Crystal Malt
1 Cup Of Dark Molasses
2/3 Pound Of Pure Bees Honey
4 Ounces Of Chipped Unsweetened Baker's Chocolate
Information:
Serving Size 50
284 Calories Per Serving
3Grams Of Fat
Preparation Directions:
To start this delicious and unique chocolate beer recipe, first place your grains into cold mineral water, bring them to a boil, then remove. Now go ahead and add your malt extract, dark molasses, and pure bees honey. Bring this brew to a boil again, then add your chipped unsweetened Baker's chocolate, Serrano and jalapeno peppers, and finally add the boiling hops. Boil this whole brew for another 60 full minutes. Once done there, remove the brew from the heat, and add in your aroma based hops. Steep them again for roughly 5 full minutes. Strain the hot wort into your fermenter with extremely cold mineral water, to make about 5 gallons of liquid. Now rehydrate the dry yeast in a single cup of 100 degree Fahrenheit water for 30 full minutes. Once done, pitch it into 80 degrees Fahrenheit wort. Ferment for seven days at a room temperature of 70 degrees Fahrenheit. Make sure your fermentation place is cool and dry, and away from any and all direct sunlight, or other heat sources. You want a solid consistent 70 degrees Fahrenheit temperature. Once the seven initial fermenting days are over, rack into a secondary fermenter, and add in a few sliced of yellow peppers. Ferment again for seven days at about 60 degrees Fahrenheit. Bottle your brew in clean and sterile bottles, and let sit for another month or two.
