Source: Eric Flesher
Recipe added: 08/25/97
An acceptable medium brown color, although it could be darker. Tastes like a low alcohol brew, but
has the flavor of roasted malt coming from Chocolate. Might profit from the addition of some Black Patent malt. The mouthfeel is a bit thin, addition of some Carapils and a bit of Munich would remedy this.
Virtually no hop profile at all, typical of the style, but you could dryhop if you like. Yeast is fairly neutral, and accentuates malt profile quite well.
Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.036
Finishing Gravity: 1.012
Time in Boil: 60 minutes
Primary Fermentation: 5 days @ 70F
Secondary Fermentation: 3 days @ 71F
Additional Fermentation: none
- 5.5 lbs. Pale Ale Malt
- 1 lb. 80L Crystal Malt
- 4 oz. Chocolate Malt
- 1 oz. Flaked Barley
- 1 oz. Kent Goldings hops 5.5%AA
- .5 oz Willamette hops 4.9%AA
- Wyeast London III Ale Yeast
Mash @ 154F for 45 minutes, or until starch conversion is complete. Add 1 oz. Kent Goldings 60 minutes before end of boil, then .5 oz. Willamette 5 minutes before end of boil. Chill wort and pitch yeast. This is a low-gravity wort that ferments rather quickly.
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