Ingredients:
3 Pounds Of Dry Chocolate Malt
5 Pounds Of Klages Malt
0.5 Ounce Of Willamette Hops
1 Pound Of Flaked Barley
1.5 Ounces Of Pearl Hops [12.4 AAUs]
0.5 Pound Of Toasted Klages Malt
0.5 Pound Of Cara-pils Malt
15 Grams Of Muntona Ale Yeast
0.5 Teaspoon Of Irish Moss
1 Teaspoon Of Gypsum
Information:
Serving Size 50
245 Calories Per Serving
1 Grams Of Fat
Preparation Directions:
To begin this fine chocolate pale ale recipe, toast your half pound of toasted Klages malt in the over at about 360 degrees Fahrenheit, for about 12 full minutes. The mash for this recipe can be done using the Papazian's method of temperature control. The Willamette hops should be added after the water reaches a boiling point, followed by chilling your brew with an immersion chiller. With the yeast, it should be rehydrated in roughly half a cup of 110 degree Fahrenheit spring water. The fermentation process should take about 2 full months. Make sure it's done at a temperature about 65 degrees Fahrenheit, and make sure your brew doesn't come into any contact with direct heat sources, such as sunlight, heating pipes, etc. Use clean and sterile bottles, or a sterile keg to store your brew. This pale chocolate ale will have a light golden brown color, with a crisp flavorful full bodied kick. Feel free to try different boiling methods, as well as play with the ingredient mixtures. My philosophy is premium blends are only discovered after you make two to four matches of the same brew, so you can play with variances, and prefect it. Drink safely and enjoy.
