Split mash in two: Chocolate malt is mashed in cold water. The rest is mashed as per usual. The two mashes are mixed before the kettle. This to avoid too much malty bitterness from the chocolate malts.
Left in kettle for 10 mins with hops still in.
Chilled in large bucket with ice water to about 35° C. ~3 hours
OG measured at 27° C
Black malt is too dominant and too little hop flavor or aroma.
3 liters of beer boiled with 20g of each hops.
Additional Dry hop using 30g of each hops.
Added 50g sugar to reduce oxygen following boil etc.