Goals for this recipe:

• quantity: 5 gal
• starting SG: 1.050 - 1.055
• finishing SG: 1.010 - 1.015
• ABV: 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)
• 9 oz. chocolate malt (crushed)
• 8 oz. flaked barley

Extra:

• 1 lb. chopped baker's chocolate

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, sparge with hot water, and discard.
4. Add malt extract. Bring to boil.
5. Add 1 oz. Target hops. Boil 60 minutes.
6. With 20 minutes remaining, add baker's chocolate. Stir well to dissolve and prevent sticking.
7. Cool with wort chiller to ~ 75° F and add to 3 gallons of water in carboy. Top up to 5 gallons.
8. Pitch yeast.
9. Bottle when fermentation is complete.
10. Age in bottles approximately three weeks.