Goals for this recipe:

• quantity: 5 gal
• starting SG: 1.055 - 1.060
• finishing SG: 1.010 - 1.015
• ABV: 5.5 - 6%
• bitterness: 25 - 30 IBU
• color: 85+ SRM (black)

Extract Recipe:

Malt bill:

• 5.5 lb. light malt extract (liquid)
• 1 lb. roasted barley (crushed)
• 12 oz. chocolate malt (crushed)
• 1 lb. flaked oats

Hop bill:

• 1 oz. Target (bittering)

Yeast:

• Wyeast #1098 (Whitbread)

Procedure:

1. Place crushed grains in two muslin bags and add to 1.5 gallons of water.
2. Heat water to 150-170° F and hold for 30 minutes.
3. Remove grains and discard. Sparge with hot water.
4. Add malt extract. Bring to boil.
5. Add 1 oz. Target hops. Boil 60 minutes.
6. Cool with wort chiller to ~ 75° F and add to 3 gallons of water in carboy. Top up to 5 gallons.
7. Pitch yeast.
8. Bottle when fermentation is complete.
9. Age in bottles approximately three weeks.