Chocolate Malt Extract Beer Recipe.pdf

Malt Bill:
- 13 oz Chocolate Malt
- ¾ lb English Crystal Malt
- 4 oz Black Patent Malt
- 1 oz Roasted Barley
- 7 lb Pale Extract
- 2 lb Pilsen Light DME
- 12 oz Malto Dextrin

Instructions:
1. Mash: Heat 2 gallons of water to 155°F, soak crushed grains in the hot water for 25 minutes, then remove and discard grains. Add 1 gallon of water and bring to boil.
2. Boil: Add malt extract and sugars, stir constantly until dissolved. Heat to boiling, reduce heat to control foam, then adjust to a rolling boil.
3. Hops: Add hops at 60, 15, and 5 minutes for bittering, flavor, and aroma respectively.
4. Yeast: Warm liquid yeast to 72-78°F, make a starter or pitch 2-3 times the specified amount due to high starting gravity.
5. Cooling & Fermentation: Cool wort to 80°F, transfer to sanitized primary fermenter, add water to 5 ¼ gallons, and aerate. Ferment at 68-78°F for 5-7 days.
6. Secondary & Bottling: Transfer to secondary fermenter, let clarify for 5-7 days. Boil 2 cups of water with priming sugar, cool, and add to beer. Bottle and cap, store at room temperature for 2-3 weeks.

Specific Gravities:
- Original: 1.067
- Final: 1.020

Yeast Strains:
- Recommended: White Labs WLP002 English Ale Yeast
- Alternatives: Wyeast 1056 American Ale, SafAle US-05, 82-001, 67-1056, 24-2353