Ingredients:
8 Ounces Of Light Crystal Malt 30L
5 Pounds Of Light Dry Malt Extract
4 Ounces Of Malted Wheat
1 Cup Of White Creme De Cocoa
8 Ounces Of Sweet White Chocolate Chips
1/2 Cup Of Dry Malt Extract To Prime
4 AAU Willamette Hops [2/3 Ounce of 6%AA]
2 AAU Tettnang Hops [1/2 Ounce Of 4%AA]
4 AAU Cascade Hops [2/3 Ounce of 6%AA]
1 Pint Of Starter American Ale Yeast [Wyeast 1272 Or White Labs WLP008]
Information:
Serving Size 50
302 Calories Per Serving
3Grams Of Fat
Preparation Directions:
Alright to begin this chocolate beer homebrew recipe, start off by steeping the crystal and wheat malts in two and a half gallons of cold mineral water. Once done, gradually raise the tempertture to 155 degree Farhenehti, and hold it there for 30 full minutes. Once finished, remove the grains and rinse them back into the boiling container with very hot water. Pour in and stir the dry malt and sweet white chocolate chips, and then bring to a boil. Boil for 20 full minutes, then add in your Cascade hops, and boil for an additional 20 minutes. Next add in your Willamette hops, and boil for 20 more minutes, then remove the brew from the heat. Pour in your Tettnang hops now, steep for 20 minutes, then remove the hops. Pour in your wort to the fermenter, make sure there is enough prechilled preboiled water to fill up 5 and a qauter gallons. Cool the brew to 70 degrees Farhenheit, then pitch the yeast. Seal tightly and let the brew ferment for seven full days. Once done rack to a secondary fermnenter and let it age in a cool dry place with sunlight, for about 14 days. Prime it, then add in creme de cocoa while bottling it up. Let sit in bottles for another month or two. Feel free to get creative, and play with your portions. I just made this brew, and it is my very favorite. It took me 4 tries before I nailed the timing and portions correctly.
